Goldee’s New Irresistible Menu Item Unveiled!
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A backyard version of the all new Pork Belly menu item at Goldees BBQ. I helped Jonny make these at Goldees when I visited and (with permission from Jonny) I adapted it to a backyard version you guys can all enjoy!
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@jirbybbq
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
Streets of Rage 1 OST – Character Select
Yugioh Forbidden Memories OST- Egyptian Duel (Chris Doughty Remix)
Sonic Adventure 2 – Wild Canyon Inst.
Sonic Adventure 2 – Pumpkin Hill
Bomberman Party Edition OST- Level 1 Music
SFIIIS OST – Sean & Oro Theme
Various Instrumental from Marvel Vs Capcom 2 OST
Banjo Kazooie OST – Witch’s Lair
Yugioh Anime OST – 友情のデュエル
Donkey Kong Country OST – Bonus Room Blitz
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This was my favorite bbq item i've cooked on this channel thus far, no joke. It was super unique snd really versatile. I think i ate one of those entire slabs of pork belly before the i finished cleaning after filming 😂 one note, if youre using a pellet grill go 250F. 275F was way too hot. Take care y'all, hope you enjoy this one!
Your convection oven doesn’t have any convection…
Around what internal temp did you pull the pork bellies at?
The donkey kong country background music was distracting ngl lol
Great recipe. Will try this for sure. Waiting for a reaction to Adam's liquid smoke brisket oven technique.
Is it skinless?
You should try smoking a pork belly like a brisket. Low and slow to 200
I smoked a pork belly and seasoned it with Honey Hog from Meat church and it was amazing
That taco looked delicious… +2 points for the pickled onions, we call them cebolla curtidos in spanish..I make those and add sliced habaneros in the pickled onion…. so gooood
Love The vids ANT
I had the pork belly at Goldees when I was there about a month ago. So good.
buddy, i have a convection oven… roast, broil and bake… which setting do you recommend to try this?
Love your stuff. I still understand why you prefer the pellet smoker over traditional offset. You said bc it’s hotter? Why not just run your offset hotter? The offset will have the convection you are looking for.
So I apologize if somebody else already made this comment, but why couldn’t you use the same technique with the pork belly in the oven, putting it on a raised wire rack over the aluminum pan, and then put it in your smoker. You have the protection of the foil pan, and also the smoke and convection of your pellet smoker. Also, just hit your oven pork belly with the top broiler for a few minutes to finish off the skin. BAM!!! Problems solved
Try poking some holes 🕳️ on the skin with toothpicks, it’s to puncture the skin
Ant,
You can’t suddenly use a different apron with no explanation! Fortunately, the tuxedo apron returned at the end. I thought you may have burned it up in your cooking!😂
You had to throw in “a pork belly jr.”😂 Did you ever ask Jirby about your brisket jr.?
Btw, when interviewed, the M&M guys said that they are coming out with a backyard version of their rotisserie. Probably not cheap!
Nice recipe. Reminds me of that Chinese roast pork. Also you are a man of culture with the music you threw into the video
Love this! Now you have to try the same method on a pork butt right?
New channel name; "Ant's Oven Cooking"
I just pulled a belly off the Traeger.
The Streets of Rage 2 menu music (and the rest of the video) just earned you a new subscriber 😂😅
i think you mentioned it in the video, but just to clarify, this is a skinless porkbelly? and you didn't do the salt brine overnight or wait a while? It was just salt and straight on the pit?
Im loving the sonic adventure battle 2 music in the background!
goldee'z nuts
I'm reverse-funny
someones a knuckles fan.
You think i could make a bad ass chinese bbq pork belly on some skewers. Nothing wrong mixing up east & west flavors amirite?
There are two YouTube channels that have figured out how to keep me from L keying through the ad segments:
Whiskey Tribe, by making their ad segments absolutely hilarious, and now Ant, by including an important portion of the recipe in the ad segment.
finishing the oven one under the broiler will help a lot!!
I do brisket style pork bellies all the time, I pay roughly $45-55 CAD for the same size belly 😑🤭. Great video as always mang!
that sauce is very similar to the sauce they serve with filipino lechon
What temp did you bring the pork up to?
Take a shot every time you hear "bellies" xD
you keep doing content like this and you are going to BLOW UP in subs.. lets go bro!
Any thoughts on using some liquid smoke on the oven ones to help bridge the gap on flavor between the two? If you get a decent one (without a ton of additives like vinegar and so on) it might improve the oven's flavor without messing with the sort of simple purity of this recipe.