(rock music)
♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I got the hogs on the run
- [Narrator] Welcome to BBQ Pit Boys dot com,
today we're cooking up some pork belly on the grill,
and it's real easy to do.
Alright,
if you haven't seen this before,
this is what they call pork belly,
and that's exactly what it is.
It's the belly of the pig, right?
And this one here contains the skin of course,
and for this recipe we're gonna need some veggies,
and put a smile on those vegematic faces.
Alright, now, what we've done
is we've chopped up the trinity,
and that's of course, carrots, onions,
it's got celery in there.
Chop it up coarse, because these veggies
are gonna keep the pork belly off the bottom of the pan.
Alright, simple enough, so chop up a bunch of veggies.
Now let me show you how to prepare
this pork belly for the grill.
Now, we're not making bacon.
We're making pork belly.
It's different.
We're not brining,
and that's a whole different process here.
So this is what we're gonna do first.
Here I've got some SPG,
and we're gonna rub it on the bottom of this pork belly.
This here is gonna add some good flavor to this pork belly.
We got it underneath,
and we're gonna do the same to the skin layer on the top.
But, what you gotta do,
is you're gonna take your old hickory,
or good sharp knife,
and you cut a slit right through the skin layer.
And this is gonna help us produce crackle.
A nice, crunchy part of this recipe,
and you're gonna like it man,
so you want to slice the skin layer,
about quarter inch intervals,
just like that.
Simple enough.
Just like that.
Now we're gonna take that rub,
put it on the top.
Looks good enough to eat already,
you know what I mean?
Now we're gonna take that olive oil,
and rub it in good.
Get it down there into the slits,
this is gonna help flavor this pork belly.
Now, if you've never had pork belly at your pit,
you definitely gotta check this out.
Oh, it's some good eatin'.
Alright,
this pork belly slab is done.
Now I've got some brown sugar,
and I'm gonna put it in the bottom of this pan.
I'm gonna take this pork belly,
and place it on the veggies.
Now this here keeps the pork belly again,
off the bottom of this pan,
and the veggies add additional flavor to this pork belly.
One more thing.
We're gonna add some apple cider,
and we're gonna just cover the bottom of the pan,
and add a little bit more moisture
to this long cook we're gonna be doin'.
This may take four hours,
maybe a little bit more, maybe a little bit less,
depends how hot your grill is.
Alright, that one's ready.
Now, since we've got the time,
we're gonna show you how to do another one,
but we're gonna switch up the flavorings.
Here I've got some chipotle rub.
Now like I said, use your favorite rub,
as flavorings for your pork bellies.
This here is a nice chipotle rub.
It's off the shelf,
and it's a lot of nice flavor.
Gonna rub the meat side to it first,
and flip it over,
and we're gonna do like we did the last one.
Slice through the skin, just like that.
Alright, we hit the fast forward button.
The slicing's been done,
and I'm gonna take this chipotle rub,
put it on the top,
and again, work it in to the slice and the slits
on this pork belly.
I'll throw on some extra virgin olive oil,
and rub it in good again.
Oh yeah, rub it in good, just the way she likes it.
And grab this other baking pan full of veggies,
throw that pork belly on top.
And we're gonna add some beer this time.
Again, just to cover the bottom of the pan.
Of course, use your favorite beer.
Good enough.
Oh yeah.
These pork bellies are ready for the grills.
Alright these grills are ready, and
we're gonna start out with high temperature at first.
And this is gonna help with the skin layer,
it's gonna help produce crackling, right?
So we're up about 475-500 degrees,
we've got it cranked.
We've got two zones in this Weber right now,
charcoal on the both sides.
20 minutes or so, we're gonna run this high heat,
before reducing it to about 325 degrees fahrenheit.
Now, the ceramic grill is ready,
we've got that temperature pretty high,
probably over 500 degrees.
Place it in there.
And again, for the first 20, 25 minutes,
we're gonna run high heat
and we're gonna crank it down,
about 300, 325 degrees fahrenheit.
Now, a couple of hours have gone by,
and we're gonna check these out.
We're losing the temperature in this Weber here,
so we're gonna add some more charcoal.
Again, we've got two zones going,
so half a chimney each side
will help us keep those temperatures
at about 300, 325 degrees fahrenheit.
But you know all about this, right?
Throw this pork belly back on the grill.
Oh yeah.
There you can see how it's coming along.
Are you gettin' hungry or what?
We've got probably another couple of hours to go.
Let's check the pork belly on this ceramic grill.
Oh yeah.
Oh baby.
Now, we're about three hours into this cook,
maybe a little bit more.
You can see now, the skin is starting to crisp up a bit.
You want to pull it off and get the skin just right.
Alright, through the miracle of time,
this pork belly is done.
Just take a look at that.
Nice and crispy on the top,
moist and tender underneath.
Hear that?
Now, just gonna let it rest a bit,
before we slice it up.
Now that pork belly is done on this ceramic grill,
so we're gonna pull it off.
Look at that.
Oh man, got a little of that crisp on the top.
Plenty of fat, flavor and moisture underneath,
just the way you want it.
Oh yeah.
Can you smell that?
This smells good.
Again, we'll let them rest.
Ooo, wee, lord have mercy.
Alright, we've let these slabs cool down.
Took about a half hour or so.
And listen to that.
It's that cracklin' crunch you want to hear.
Moist, tender.
(rock music)
There just ain't no words are there?
I say it's time to eat.
Now, as you know,
we do apologize for eating in front of you like this.
But this is what we call, pit master privilege.
So the next time you're lookin' for a recipe
for your barbecue,
you check out, BBQPitBoys.com.
(bird call)