I said it once and I'll say it again Roel. Love your older videos where you are doing things a lot more simplified. I think big part of it is I can identify more with you without all this extra equipment and fancy grills you use nowadays. Love the way you explained your cooking techniques also! Either way, keep on doing what you do.
Again I love watching you and I can’ definetly see the transformation I. Your own self confidence as a cook and a host. Pretty cool to watch people take positive strides towards the things they love.
You may be the only person on TH-cam that knows how to properly use a Weber kettle. The position of the coals and the position of the vents on the hood are critical to getting the best results. I have been cooking the way you show here for more than 38 years based on "common sense" which apparently is very uncommon. I started cooking this way in 1980 when I purchased my first "Little Joe". I just subscribed. Watching videos of people cooking with direct heat with fat dripping on the fire on a Weber with the cover on is unfortunately more common than common sense.
This is a similar approach to what Puerto Ricans call "Pernil" or "Pernil Asado" and it's glorious, only substitute the bbq rub with garlic, salt, pepper and cumin, or a seasoning called 'adobo'. Great job on getting the most important element absolutely dead on, which is that crusty, crispy skin! Rock on. subscribed!!
Great looking pork leg :) Only thing I would suggest is that when you inject please try and use the same hole as much as possible to inject the juices so it dose not run out during cooking so much ( It makes it more juicy ) ;) Always watching and enjoying :)
mark--He injected into the bottom rather than the top. I would think that would promote run out. What do you think? Is there some reason to not inject in the top? Thank you.
Actually by the time the juices start running out its fat that is rendering, and the muscle fibers have absorbed the brine. Did you see the juice running out? Looked juicy enough for me!
In my opinion best way would be to Just marinade It overnight rather than pouring It inside or manage to pull the skin and pour It underneath It and use rock salt instead of the thin one. Last thing go for fennel seeds, those go amazing with pork. Anyway awsome results!!
Looks great! That injection is almost - almost - like (it's very similar) to Eastern North Carolina BBQ sauce/mop sauce used exclusively (almost) for pork, usually a whole pig, but often shoulders in backyard barbecuing. .
I would love love LOVE to do this. I live in an apartment so no open flames... sucks. Can I achieve "close" to this in the oven at 500 deg? I do ribs in the oven and they come out pretty great. I know not like a smoker or on the grill but I'm ok with that. Thanks for the Vid! Always love watching you and envy your house bbq area. Been watching you for years. 👍👍
Oooohhhyyeeaaahhhh, brother... that is damned close to the holy nirvana, olymp or elysium... the pig is the ham and the ham is the pig... we europeans do it since ages all around.... in thousand ways from melon con jamon to parma ham, prsut, up to danish bacon, ham from the ardennes... and as a roast all the same to us. That is for sure a deal!
@@johnsheehan977 he does sound sad in this video, not the accent, he always is blistering with enthusiasm, it seems like something's bothering him here, nothing about the accent, but watch some of his older stuff to see for yourself.
He needs another trip to the Americas!!! Cheesesteaks are waiting for ya, big guy! (oh, what a giveaway!) LOL just realized this vid is from 2 years ago! who knows what was going on then.
Het wordt nou toch wel eens een keer tijd dat je je trouwe kijkers op TH-cam uitnodig hoor voor een etentje Roel met zo'n mooie Pork Leg Roast ;-) lol Deze ziet er weer super uit ook maar gelijk op de todo-lijst zetten, thnx :-)
Ah hum..... :( There was this gust of wind.. the wheels of the table weren't locked and.... there was this barebcue... long story short the barbecue survived :D
I used to live in Droitwich and shopped in Worcester. I loved it when you used to host The Krypton Factor. ;>) Gordon Henry Burns (born 10 June 1942) is a Northern Irish journalist and broadcaster. He was the host of The Krypton Factor for its original 18-year run (1977-1995) and was the chief anchorman for the BBC regional news programme North West Tonight from January 1997 to October 2011. In November 2011, Burns moved back to Belfast where he was born.
Beautiful work. I have 2 questions, a) did you avoid adding water in the pan in order to get crispy skin? b) If you let it reach 88C do you think it would be possible to have pulled pork with unburned crispy skin?
You definitely nailed it, here in the states if you keep barbecue in like that you would be considered a good old southern boy cuz that's exactly the way Southern Boys cook barbecue here in the south of Alabama, I was highly surprised even your injection recipe is pretty darn close the only ingredient that was missing was the Budweiser beer in the mix. I enjoy this video a lot great job.
I really don't understand the need for injecting. I believe that the meat has enough flavor in itself. The injecting destroys the delicious flavor of the pork. Just my opinion.
very fucking yummy. my friend was brought up as a muslim, realised its all bollocks and the first thing he did to give the middle finger to the religion was have a big bacon roll and a cold glass of cider. he hasnt looked back.
This is an example of one of your best BBQ recipes, it turned out beautiful, crispy and I'm sure tasty...
Tried making this pork leg this past weekend, came out great! Very delicious, my family and friends love it. Thanks Pitmaster X!
I always deep fry it, after seeing this, I have to try it! It looks delicious !
I said it once and I'll say it again Roel. Love your older videos where you are doing things a lot more simplified. I think big part of it is I can identify more with you without all this extra equipment and fancy grills you use nowadays. Love the way you explained your cooking techniques also! Either way, keep on doing what you do.
i totally agree, now a day's he is going overboard with stuff us normal people cant afford :(
Beautiful color on that leg Roel, and yes sir, the cracklings is the best part! So delicious!
+Smoky Ribs BBQ & Southern Cuisine Thanks Rus 👍😁👍 I love these Pork legs 😄
Its interesting watching some of your older stuff. you have come a long way since this :)
Again I love watching you and I can’ definetly see the transformation I. Your own self confidence as a cook and a host. Pretty cool to watch people take positive strides towards the things they love.
What game we playing now? I like what you did to steer me in this direction 😂 love it!
You are absolutely killing me!!!! OMG !!! Thank you.
Thanks Mark :D
The sound of heaven, pork crackling.. Cant wait to try this.. Another great mouth watering video.
You may be the only person on TH-cam that knows how to properly use a Weber kettle. The position of the coals and the position of the vents on the hood are critical to getting the best results. I have been cooking the way you show here for more than 38 years based on "common sense" which apparently is very uncommon. I started cooking this way in 1980 when I purchased my first "Little Joe". I just subscribed. Watching videos of people cooking with direct heat with fat dripping on the fire on a Weber with the cover on is unfortunately more common than common sense.
Superlicious...nice. I am stealing!
Hahahah awesome
I love the way you talk. Your cadence makes it seem like you fade in and out of time, its interesting
Thanks :D
Pork is my weakness I just can't help myself Lord how Mercy....that pork looked so good geeeesh
It is so tasty 🤩☝️🤩
Worms?? 👀
This is a similar approach to what Puerto Ricans call "Pernil" or "Pernil Asado" and it's glorious, only substitute the bbq rub with garlic, salt, pepper and cumin, or a seasoning called 'adobo'. Great job on getting the most important element absolutely dead on, which is that crusty, crispy skin! Rock on. subscribed!!
this is damn near sexual
+Ronald Myers sorry ... I tried to keep it clean 😄
Salt and plenty of garlic is all I need for mine...and of course paprika ...is always nice to see another options
looks glorious!
Thanks
coolest pitmasters to learn from for beginners. i used a front leg though...
Wow !! Looks so tasty.
Nicely done. haven't sen many of the other guys tackle a whole leg.
Great looking pork leg :) Only thing I would suggest is that when you inject please try and use the same hole as much as possible to inject the juices so it dose not run out during cooking so much ( It makes it more juicy ) ;) Always watching and enjoying :)
Thanks Mark.. great suggestion!
mark--He injected into the bottom rather than the top. I would think that would promote run out. What do you think? Is there some reason to not inject in the top? Thank you.
Actually by the time the juices start running out its fat that is rendering, and the muscle fibers have absorbed the brine. Did you see the juice running out? Looked juicy enough for me!
In my opinion best way would be to Just marinade It overnight rather than pouring It inside or manage to pull the skin and pour It underneath It and use rock salt instead of the thin one. Last thing go for fennel seeds, those go amazing with pork. Anyway awsome results!!
I think the rub prevented the juice from dripping, along with the fat absorbing the juices.
Looks great! That injection is almost - almost - like (it's very similar) to Eastern North Carolina BBQ sauce/mop sauce used exclusively (almost) for pork, usually a whole pig, but often shoulders in backyard barbecuing. .
One of the best crackling I’ve seen. You’re the Man. 👍🙏✌️😎
Thanks William
OH Yeah! Those whole pork legs are on sale this week and I'll be cooking this for sure. Really nice recipe, thanks Chef.
+Big Papi super awesome! These are cheap.. like pork belly used to be 😀😀😀
My pleasure 🍻🍻
Still watching this video, omg i need to make this, so delicious
Forget to put juicy pork roast?
Buying a Pork Leg Tonight! Great Video Sir.
i love pork :)
Awesome!
The best recipe I have ever seen!!!
Pork Leg roast
th-cam.com/video/i9ZqfN8bVfg/w-d-xo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
Delicious! My To Do list gets bigger and bigger!
+BBQ Klaus hahahaha Thanks Klaus
Amen!
BBQ Klaus ,, DX
try dog ,dog is more delicious then pork
Rizwan Ali wtf alright
your video looks so clean and fresh in somehow, idk why
Awesome...I love this pork recipe :)
Thanks 🤛😎🤜
This looked so yummy! I really want to eat it.
Thanks
where can we buy that injection needle?
amazon or ebay
Pharmacy
Hardware bro!
Bakery shop
This syringe is to inject Buffaloes, so approach a pharmacy which sells pet drugs👍
Crispy skin is my favorite! Great cook Roel!
+GQue BBQ Awesome Jason... I love the crispy 😀🔥😀
Free shipping?
sieht fantastisch aus, einfach nur zum Reinbeißen. Daumen hoch!
+Sleipnir Danke.. Ich liebe crispy pork 😍😍😍
Great vid as always mate, there's a real art to crispy and juicy, and you nailed it
Thanks Marcus!!! I can't get enough of it!
I would love love LOVE to do this. I live in an apartment so no open flames... sucks. Can I achieve "close" to this in the oven at 500 deg? I do ribs in the oven and they come out pretty great. I know not like a smoker or on the grill but I'm ok with that. Thanks for the Vid! Always love watching you and envy your house bbq area. Been watching you for years. 👍👍
The best recipe I have ever seen!!!
Pork Leg roast
th-cam.com/video/i9ZqfN8bVfg/w-d-xo.html
#pork #porkbelly #PorkChops #PorkRibs #porkchop #porkbutt
#porkshoulder #porklover #porksteak #porklovers #porkmeat
#porkbuns #porkroast #porksausage #porkrib #porkrecipe #porkroast
Lekker hoor .
Pork skin is the best - that looks delicious!
I could see my teeth falling out after I'm done with this 😻✊💯
Looks good. What was the cook time from start to finish? Same cook temp throughout the cook?
NICE
You made me hungry
Yeah me too
like :)
+AlmazanKitchen Thanks guys... can't wait for next spring to grill with you guys
Zašto bismo čekali proleće?Mi jedemo i preko zime. :)
Lol
It's Almazan!!
Wow lol
he literally just made lechon! sooo yummy 맛있는!!!!!
+Noel Benitez Thanks Noel 👍🔥👍
I'm hungry now
hahahah... time to grill a steak
How to say? "#me too" 😅
This is the best thing you made
5 seconds needed to know he was dutch XD
i know. My name may not be as Dutch as yours but the heritage is the same.
Ik in 2 seconden
Holy crap. That was awesome.
Oooohhhyyeeaaahhhh, brother... that is damned close to the holy nirvana, olymp or elysium... the pig is the ham and the ham is the pig... we europeans do it since ages all around.... in thousand ways from melon con jamon to parma ham, prsut, up to danish bacon, ham from the ardennes... and as a roast all the same to us. That is for sure a deal!
+Cremantus 👍🔥👍 easy and cheap....but more important superlicious 😁
This is one of the best video in your channel
Thanks!!
I'm watching this while eating subway
You crushed that. That skin is perfect. Keep it up man.
+River City BBQ Thanks Bro 👊😎👊 I will
He seems a little off, hope everything is okay.
Huh?your trippin'.He's got an accent. So what?
@@johnsheehan977 he does sound sad in this video, not the accent, he always is blistering with enthusiasm, it seems like something's bothering him here, nothing about the accent, but watch some of his older stuff to see for yourself.
He needs another trip to the Americas!!! Cheesesteaks are waiting for ya, big guy! (oh, what a giveaway!) LOL
just realized this vid is from 2 years ago! who knows what was going on then.
I felt that too, I hope the hatemail isn't getting to him, some people are cruel!
He does a great job and has helped inspire me for better cooks,
i just love cooking all the time
Wustashasi sauce 🤣 "wusta-sher"
You said it Roel... an absolute beauty...!!!
Thanks bro!!
Great cooking
Thanks Joseph!
Don't see pork leg in the markets by me. however we DO have shoulder/picnic and would imagine I would get a similar end product. Thanks for this!
Het wordt nou toch wel eens een keer tijd dat je je trouwe kijkers op TH-cam uitnodig hoor voor een etentje Roel met zo'n mooie Pork Leg Roast ;-) lol Deze ziet er weer super uit ook maar gelijk op de todo-lijst zetten, thnx :-)
Hahahah.. ja dat zou mooi zijn... gaat zeker gebeuren! De vraag is wanneer
Haven't seen anything that you have cooked that I did not like -- would even like to try out most of the items as well.
Hi Roel,
great recipe and video! Thx!
What happened to your table?
Cheers, Simon
Ah hum..... :(
There was this gust of wind.. the wheels of the table weren't locked and.... there was this barebcue... long story short the barbecue survived :D
Pitmaster X Oh no... :(
I'm sorry!
HEY, MY NAMES SIMON
very cool! Yummy. Thx for sharing. God bless
It's pronounced WUSTA-SHUH. Trust me, I live there.
I say wustersher sauce. I was thinking that he may very well be the first time I've ever heard anyone pronounce it grammatically correct! 😅
I used to live in Droitwich and shopped in Worcester. I loved it when you used to host The Krypton Factor. ;>)
Gordon Henry Burns (born 10 June 1942) is a Northern Irish journalist and broadcaster. He was the host of The Krypton Factor for its original 18-year run (1977-1995) and was the chief anchorman for the BBC regional news programme North West Tonight from January 1997 to October 2011. In November 2011, Burns moved back to Belfast where he was born.
Amazing. In Brazil we made with cachaça (sugar cane distilled almost like vodka). Soberness!!!
I m muslim but I love pork
So how you still muslim ,
Andrew C muslim not terroris
Mostafa Eltayeb he probably WAS muslim but not anymore is my guess
harsh Vardhan me too
Iam is muslim pork is haram
Beautiful work. I have 2 questions, a) did you avoid adding water in the pan in order to get crispy skin? b) If you let it reach 88C do you think it would be possible to have pulled pork with unburned crispy skin?
good jop
Thanks!
You definitely nailed it, here in the states if you keep barbecue in like that you would be considered a good old southern boy cuz that's exactly the way Southern Boys cook barbecue here in the south of Alabama, I was highly surprised even your injection recipe is pretty darn close the only ingredient that was missing was the Budweiser beer in the mix. I enjoy this video a lot great job.
+Jimmie Rhoden Thanks Jimmie👍 I like that good old Southern part!. 🍻
1000 vegans per 9000 people... the numbers are growing
Good job in making us hungry, man
I really don't understand the need for injecting. I believe that the meat has enough flavor in itself. The injecting destroys the delicious flavor of the pork. Just my opinion.
+T Dogg I agree most of the time. This time I wanted to have a slight brine / ham flavor that is what I injected it for. 👍👍👍
T Dogg as what @pitmaster said. If you wanna add flavor, go for it.
Sometimes I do, sometimes I don't. Kind of depends on my mood at the time.
I agree with the infection. The rich succulent Pork with the addition of acidity is fire.
fuck your opinion then
That looks so great and so tasty .
Pork is Haram.
Rego Afrilio its fucking delicious
that is why you should eat this :)
very fucking yummy. my friend was brought up as a muslim, realised its all bollocks and the first thing he did to give the middle finger to the religion was have a big bacon roll and a cold glass of cider. he hasnt looked back.
halal for you
Rego Afrilio if it was haram for you then don't watch it.. idk wether you're a stupid or just wanted to show off about your religion..
Its haram
your moms haram
Ez Pilot for you not for me
then fuck off
It is not haram...it is delicious.
Forbidden is tastier
Ziet er super uit!!😛 welke rug gebruik je daarvoor?
And there you go and float me right into next Sunday ... WOW ... This is something I must try ...
+Derick Williams you will love this Derick 👌👌👌
Mate it look awesome next week I gonna do it ,thanks for share
My goodness, that looks delicious. Another great video, Roel!
Thanks Johnny! :D Thanks
Omg that turned out awesome !!!! Looks great
Thanks bro!
My mouth is watering...
Looks amazing
Good lawrd that looks good
looks soooooooooooo good
Beautiful Roast Pork
Oh my gawd that looks good! I can't wait to try this. Excellent job!
Really looks beautiful yummy..
Ik heb een vraag!! Volgens mij ben je Nederlands toch? Waar heb je de heat deflector voor de weber gehaald in je vorige video’s met de runder ribs
Looks awesome. I'm going to try it! What temp do you turn down to finish it off?
I'm guessing about 350 375.
Holy balls...that looks so good. Is it imperative to keep the pork on the elevated rack? Thank you.
Oh wow i'm so hungry right now, i really want to make a pork roast right now lol.
Sweeeeeet Cheebus that looks great! Is that a whole pork shoulder?
+Michael Joy Thanks Michael 👍👍 That is a whole leg from a piglet
That's a beauty! Well done.
Looks good
In the Philippines we call that Crispy Pata. All time favorite "pulutan" or food of choice when drinking alcohol. That looks so delicious!
+CuberTech Thanks ... I love it... Thanks for the insight 👍
Oh Man, I have to stop now...watching your amazing, making me hungry and good looking videos..cheers M!ke
Amazing. Love it. I need some of that crunch.
Thanks Jamie!!!!! yes you do!