@@CentralTexasGrilling Man, a one minute response, not a lot happening on a Friday evening in Texas. Looking at your views you need to keep all the eyes you can. Good luck.
@@waymor2460 Trust me, I’m doing fine thanks to TH-cam. You aren’t the first person to waste their time telling me they aren’t going to watch anymore. And like the rest of them, you won’t be missed. 👋🏼👋🏼
Hey James, I have got to try me some pork belly! I appreciate you using the Weber kettle for different cooks. It shows guys like me (who don't have a smoker) how to get the most out of my weber kettle. 👍🏾👍🏾
Nice video but one thing I learned about pork belly if you cook with fat side up there's no need to wrap in butcher paper, there is enough fat in a pork belly there's no need because the pork is not drying out like a beef brisket would. Just smoked pork belly until internal temp of 200° - 210° depending what you're doing with the meat.
James, a great cook. On your grill set-up it didn't look like you were using the minion method like you usually do. Did you just put about a half chimney of lit coals in the Slow N Sear? Thanks for any advice you can give.
Alright, I just hafta say this...... the freakn color of the bark at 9:40 is drop dead gorgeous! I would have thought you used a paprika based rub. Definitely the best I've seen👌 I just bought another slab of pork belly and will be hanging it on the WSM sometime this week. 🤤
Shut the front door. Lol I'm hungry. Have a great day. I always sneeze when i sniff pepper or if I'm cutting a white onion eyes burn. The only one that doesn't is the sweet onion.
YUM!!! Awesome job honey. 🔥🙌🏻 🤧 lol 😂 Why does watching you trim the silver lining/fat satisfy me lol hahaha 😂 Ok. Anyhoo. Great video and looked delicious! Like juicy and sooo drool 🤤 worthy. Yum 😋 Thx for sharing and educating us non Texans. Lol 😝😘
I've never have had pork belly like that. I need to try it. I have 10 lbs of belly curing for bacon now. FYI I like the UofA Wildcat clock behind you! Happy BBQing!!
“Man , I got to try it. I can’t help it, I got to try it. I got to try a little pice real quick. Ummmm. “ Dud3 right on. Me every time. Trusting this tomorrow. Appreciate the info sir.
¡Salud, buen provecho! That looks real good James. So your nephew is from Texas and named J.R., huh? He needs an off white Stetson, and don’t let Sue Ellen shoot him!
Both work great depending on what you're aiming for. For Pork Belly I like to focus on the bark so butcher paper it is. For something like a brisket I prefer to go with tenderness and try to save the juice so I'll go with foil.
The use of mustard or any binder is only necessary if the meat is cold, or not near room temp, as it gets closer to room temp most meat will sweat naturally causing it to have its own binder.
Great trimming man I wouldn't have gone to those lengths but I think I will next time. Just got a new smoker today!! (from Wayfair oops! Didn't know at the time!)
Holy cow James that looked fantastic, I've never made or eaten pork belly but now I've got to eat some. Thanks for sharing and keep up the great work my friend.
Where did you get that hat man!!!!! I need one. Also ive been trying to find a smoking recipe to do my pork belly... i think i found one... Simple.. Texas Boy to Texas Boy!! Thanks!
Used your video as a guide to make a pork belly for the first time. Wow. I think it’s the best tasting anything I’ve smoked. Lots of compliments. I’m from Mercedes, TX. Wish I could have made it out to Smoking on the Rio to say hi.
Awesome job, I just bought a weber kettle, all new to smoking and bbq, and must say, this weekend I will be using your brisket recipe for the first time and looking forward to seeing how it will turn out. Keep up with what you are bbqing! You have a new subscriber!
I love everything about this cook. The simple S& P rub, the color, the bark, very tender and juicy, the thick slices, cherry wood smoke. Oh yeah it's Pork, almost bacon. Out of the park for me. Nicely Done. Thanks for sharing. 😎.
Hey Paul! I usually put lit coals like this when I'm wanting to cook something quicker, or hotter. For brisket, since it's a longer cook, I light the charcoal different so I can get a longer burn time. Hope that makes sense.
What do you consider "Central Texas Style"? I am from Central Texas and never have I had Pork Belly that looked that delicious in all of my 42 years here. Going to have to try some of your recipe this weekend
By “Central Texas” I’m referring to simple rubs (Salt & Pepper, and maybe a couple other ingredients). The flavor this Salt & Pepper gave this Pork Belly was freaking amazing!
Looks so good! Omg, question what do you recommend as far as timing? And temp? I'm planning on smoking mine this weekend standard guideline seems to be 1.5hr per lb
Thanks ScodaWithLime! I would say 1hr per lb at about 250-275 would be a good guideline. Always remeber though that tenderness trumps temp. Use it as a guideline, but let the tenderness be the deciding factor in letting you know when it's done.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
Looks san-marvelous!
Doing this today. But I will add an additional rub which I have not decided on yet.
Looks great I'm going to fix this tomorrow
DAMN!!! James pork belly is absolutely mouthwatering some Sammich would definitely the way to go.
Man that looks just awesome. Keep it going James!
Mother Porkers BBQ Appreciate it brotha
Love that savory pork belly bro!!! S&P for the win again!!! Great stuff. Thanks for sharing brother.
I just paid 54 dollars for my pork belly. Prices sure have changed. Let's Go, Brandon.
$54 is a lot…and yes, LETS GO BRANDON!
@@CentralTexasGrilling First and last view of one of your videos.
@@waymor2460 See ya!👋🏼
@@CentralTexasGrilling Man, a one minute response, not a lot happening on a Friday evening in Texas. Looking at your views you need to keep all the eyes you can. Good luck.
@@waymor2460 Trust me, I’m doing fine thanks to TH-cam. You aren’t the first person to waste their time telling me they aren’t going to watch anymore. And like the rest of them, you won’t be missed. 👋🏼👋🏼
James, that looks great. I'm a big fan of the pork belly myself!!
Hey James, I have got to try me some pork belly! I appreciate you using the Weber kettle for different cooks. It shows guys like me (who don't have a smoker) how to get the most out of my weber kettle. 👍🏾👍🏾
Nice video but one thing I learned about pork belly if you cook with fat side up there's no need to wrap in butcher paper, there is enough fat in a pork belly there's no need because the pork is not drying out like a beef brisket would. Just smoked pork belly until internal temp of 200° - 210° depending what you're doing with the meat.
Pork Belly is the second only to Brisket but amazing, yes I am a Texan.
Nah, beef plate ribs are (aka Dino ribs). It’s even called brisket on a stick for that reason. But, pork belly is delicious.
James, a great cook. On your grill set-up it didn't look like you were using the minion method like you usually do. Did you just put about a half chimney of lit coals in the Slow N Sear? Thanks for any advice you can give.
I’m doing pretty much the same thing tomorrow, but I’m going too try and make the skin nice and crispy. Looks great James!
Hope it turns out great brotha!
How long u think it would take to cook in n a electric smoker ? What was ur total cooking time ?
Alright, I just hafta say this...... the freakn color of the bark at 9:40 is drop dead gorgeous! I would have thought you used a paprika based rub. Definitely the best I've seen👌
I just bought another slab of pork belly and will be hanging it on the WSM sometime this week. 🤤
Appreciate the comment brotha! Hope your Pork Belly turns out great.
If you should hear something coming from your kitchen please don't hurt me I'm just there making myself a late night snack
Shut the front door. Lol I'm hungry. Have a great day. I always sneeze when i sniff pepper or if I'm cutting a white onion eyes burn. The only one that doesn't is the sweet onion.
Man alive that thing could turn into exactly one super fine sandwich!
This video was EXACTLY what i was looking for! Will do this today. :)
Hope it turned out great Fredrik!
Looks amazing! Just discovered my next cook. Also, are you using a cafeteria tray as a cutting board? I might have to use that idea too
YUM!!! Awesome job honey. 🔥🙌🏻
🤧 lol 😂
Why does watching you trim the silver lining/fat satisfy me lol hahaha 😂
Ok. Anyhoo. Great video and looked delicious! Like juicy and sooo drool 🤤 worthy. Yum 😋 Thx for sharing and educating us non Texans. Lol 😝😘
Thanks for the comment my friend. Truly appreciate ya!
Aim'em and Claim'em Smokers always 😘
Did a 6lb from Costco for 5 hrs at 250. Excellent!
That’s mouth watering bro
Hanks Backyard BBQ Thanks Hanks Backyard BBQ
I was just getting my sights set on my first smoked pork belly and lo & behold, James on it like always, turning up to 11!! Appreciate you.
Sug Parra Get it! Smoke you some Pork Belly!
Pork belly looked delicious.. i have to try this and burnt ends. Might i add your nephew favors you alot!
Thanks Chrystal!
Damn that’s Cheap for pork belly!!
I've never have had pork belly like that. I need to try it. I have 10 lbs of belly curing for bacon now. FYI I like the UofA Wildcat clock behind you! Happy BBQing!!
Very Nice my man!! Let’s Go BRANDON!!!!!!!!!
“Man , I got to try it. I can’t help it, I got to try it. I got to try a little pice real quick. Ummmm. “
Dud3 right on. Me every time. Trusting this tomorrow. Appreciate the info sir.
Trying this tomorrow.
Thanks James. How long did it need in the paper? Thanks!
About 1 hour. It's going to depend on your cooking temp though.
Thanks!
Watched several recipes for pork belly... I think I'll use this one.
Really, all you need is salt & pepper to make a great product
¡Salud, buen provecho! That looks real good James. So your nephew is from Texas and named J.R., huh? He needs an off white Stetson, and don’t let Sue Ellen shoot him!
He's so young he'd have no clue what you're talking about lol
Aim'em and Claim'em Smokers 🤦♂️ oh no! I’m so old I couldn’t think of any thing else, when I saw J.R. On the DALLAS Cowboy fan bbq channel.
knife skills. thats how you cut your thumb off!
what is it about that kosher salt??? salt is just NaCl right???
Butcher paper is the trendy thing nowadays but for me I'm sticking with the heavy duty foil.
Both work great depending on what you're aiming for. For Pork Belly I like to focus on the bark so butcher paper it is. For something like a brisket I prefer to go with tenderness and try to save the juice so I'll go with foil.
How do u get that bark. I struggle to get the bark. Do u smoke it for longer time or something. Pls help me out here.
The black pepper helps with getting a good bark. It attracts the smoke. I like using two different meshes (grades of pepper) to help with it.
You 💯 nailed that ! Excellent job :)
Man that looks great bro. I've got a small problem belly in the freezer. I'm going to have to give this a try. Awesome job!
Appreciate it Scott!
Great video James! So whats preference now between doing a foil boat or wrapping it in butcher paper?
I've never done the foil boat method so I can't really say. I need to give it a shot and then I'll have a better idea.
The use of mustard or any binder is only necessary if the meat is cold, or not near room temp, as it gets closer to room temp most meat will sweat naturally causing it to have its own binder.
Brotha James !!! All I Can Say Is " OUTSTANDING " I Like The Salt & Pepper Also , I Use 50 / 50 . Another Fine Fine Video My Friend
yummm I'm making this tomorrow🎉
Mouth is watering just watching this video. When you took a taste test of the corner when wrapping , I was laughing!! Thank you for sharing.
Thanks for stopping by. Much appreciated!
Great trimming man I wouldn't have gone to those lengths but I think I will next time. Just got a new smoker today!! (from Wayfair oops! Didn't know at the time!)
Came out perfect. I'm starting to become a fan of Texas barbecue rub..Salt n pepper.
Mouthwatering cook brotha! Beautiful!
So about 5 hours just asking
Dayuum good! Just picked one up yesterday! Going try this evening with my rub with some honey powder.
Hope it turns out greta!
Holy cow James that looked fantastic, I've never made or eaten pork belly but now I've got to eat some. Thanks for sharing and keep up the great work my friend.
Can i put it in a tin foil pan and then cover it and let it continue on the weber.
Yes you can. The longer you leave it the softer the bark will get though.
Another homerun video my brother! Great job! Central Texas style is my go to...awesome! ....and DEEEELICIOUS looking pork belly 👍
I appreciate it Paul!
The funeral home just got richer! lol
Where did you get that hat man!!!!! I need one. Also ive been trying to find a smoking recipe to do my pork belly... i think i found one... Simple.. Texas Boy to Texas Boy!! Thanks!
B&B was a sponsor and would give us apparel to wear, that's where I got the hat from. You should be able to get them from their website.
Bear Down my Friend
Wow...
James you inspired me to wrap a small 4lb Boston butt this afternoon.
Used your video as a guide to make a pork belly for the first time. Wow. I think it’s the best tasting anything I’ve smoked. Lots of compliments. I’m from Mercedes, TX. Wish I could have made it out to Smoking on the Rio to say hi.
Awesome man. Glad you tried it and enjoyed it. It would've been cook to have met you while I was down there.
That expression on the taste test summed it up for me... James, thanks-
I gotta admit, I took about 3 different taste test before actually doing the taste test. It was so good I just couldn't stay away from it.
enjoyed your video guy😊
Great video I am new to the channel but you got a fan here
I truly appreciate that. Welcome!
@@CentralTexasGrilling I’m just a newby eager to learn
Yeah Mang. I'll be makin that shit fo sure. cheers.
Awesome job, I just bought a weber kettle, all new to smoking and bbq, and must say, this weekend I will be using your brisket recipe for the first time and looking forward to seeing how it will turn out. Keep up with what you are bbqing! You have a new subscriber!
I love everything about this cook. The simple S& P rub, the color, the bark, very tender and juicy, the thick slices, cherry wood smoke. Oh yeah it's Pork, almost bacon. Out of the park for me. Nicely Done. Thanks for sharing. 😎.
Hi do you remove the skin of the pork belly and just leave some fat? Or the skin should still be there ? Thank you
Remove the skin, leave the fat!
I buy it without the skin on and I leave the fat on.
Dang that looks good James! Pork belly really is all that good, I like the idea of a simple salt and pepper rub.
Nice
That looked really good brother James ...it's hard to find pork belly in my area . when I do though I enjoy it .. Cheers 🍻
Any reason why you put the lit coals in the slow n sear rather than putting all unlit in there? I noticed you did all unlit coals your brisket
Hey Paul! I usually put lit coals like this when I'm wanting to cook something quicker, or hotter. For brisket, since it's a longer cook, I light the charcoal different so I can get a longer burn time. Hope that makes sense.
@@CentralTexasGrilling absolutely, thanks so much!
Damn, James. When you said nephew I thought it was gonna be some cute kid that’s gonna taste his first bbq. Caught off guard
What black pepper do you use?? Make a brisket video now with BP and Dino Ribs with BP
SmallTown BBQ It’s the restaurant style Black Pepper. I get it at Sam’s. I’ve done brisket on the PBC already. I haven’t done the Dino Ribs yet.
Thorndale Meat Market has the best Central TX pork belly in the Country!! You have to check it out!!
Thanks for the recommendation, I'll have to try it whenever I'm in the area.
Oh yeah! I have two pork bellies in the freezer.
Looks great! Best pork belly I’ve had was central Texas style 👍🏼
that is real nice work there my friend.. I am going to be doing PB real soon... I will post up as well. Inspiration, lol.
Thanks Manny Johns BBQ! Good luck with your PB brotha.
James that looked incredible brother.....I wanted some so bad !
Awesome bark brotha James... I've never done a pork belly so this is a must for sure👍👍
Thx Luis. It's so simple and it taste amazing!
What do you consider "Central Texas Style"? I am from Central Texas and never have I had Pork Belly that looked that delicious in all of my 42 years here. Going to have to try some of your recipe this weekend
By “Central Texas” I’m referring to simple rubs (Salt & Pepper, and maybe a couple other ingredients). The flavor this Salt & Pepper gave this Pork Belly was freaking amazing!
@@CentralTexasGrilling sounds and looked awesome from your video. Have some peach wood I'm going to try with the salt and pepper mix
Is pork belly what they use to make chicharrones/cracklins with??
You can definitely use the skin to make cracklins.
That pork belly looked great Brother James! its going on my to do list for sure!
You definitely should give it a try. It's so simple but really good.
How long does the cook take?
I believe this one was about 3-4hrs total.
Looks so good! Omg, question what do you recommend as far as timing? And temp? I'm planning on smoking mine this weekend standard guideline seems to be 1.5hr per lb
Thanks ScodaWithLime! I would say 1hr per lb at about 250-275 would be a good guideline. Always remeber though that tenderness trumps temp. Use it as a guideline, but let the tenderness be the deciding factor in letting you know when it's done.
@@CentralTexasGrilling thanks so much! Can't wait to try
Another Great Video Brother!!!!!!
This was on point brotha James
Wow the cook you got on this looks amazing! Mouth is watering 😋good video!👍👏
Thanks Daniella Madrid Instant Pot Mom! Appreciate you stopping by.
Can i be your adopted nephew? Ill be right over. 😁
Sure, come on over lol
I am going to do one of these this weekend! Better get to HEB before they sell out.
Good luck with your PB this weekend. You definitely need to get one before they're gone.
It's nice to see someone actually use a sharp knife.
I enjoyed this video a lot. Can’t wait for the weekend
Thank you for watching!
Were trying this on Sat, thank you for uploading this video
Hope it turns out well.
@@CentralTexasGrilling thanks...ill let ya know lol
Love that pork belly anyway gona give it a try
Hope you give it a try. They're so easy to make and taste great.
Looks great! I’m gonna try this next weekend!
Hope you do and I hope you enjoy it.
What was the cook time and temp?
potatoe Cooked it at about 275 for 3hrs. The first 2hrs unwrapped and then wrapped it the last hour.
Trying this out in a few
Hope it turned out great for you.
This recipe was dope!! Thank you
Glad you liked it!!
Looks good thanks for the tutorial
No problem 👍 Hope it was helpful.
Dam that pork belly looked good
Thanks King!
Doin this tonight for sure!!!
Hope you like it.
This was fantastic!
Thanks Mike!
Now that’s the way to make a SAMICH. Nice that your Nephew got on camera, my family isn’t as willing. I loved the simplicity of the rub as well
I was surprised he was cool with it actually.
I'm so glad h.e.b. keeps these on hand.