The absolute best BBQ pork belly I’ve tasted was at Goldee’s BBQ in Texas – but so far that recipe has eluded me! Maybe this time I got it right? Watch or next!
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Ready to try this at home now?
What is the make & model of your warming oven? Where did you purchase? Do you like it?
Great job!! I think the solution is to buy the goldees offset and do other test run with it.
Quality of the meat? Did you use red wattle from heritage?
now you got to make the ribs again too
That's definitely respectable pork belly. Great video.
just sub'd to this channel, Is there a reason you have died your hair red?
Please turn off auto translate thumbnail. It translates to Goldee's porkbelly salvation in Dutch
Awesome job, Al! 👍😊
Got a link for that warming oven? Didn't see it above.. Thanks
I have a Yoder Cheyenne which I love. I took out the heat management plate after watching Joe Yim video suggesting to get rid of it. Really made a major difference, much better results. It's basically scrap metal at this point, I have no use for it.
I have a similar offset that came with a deflector plate too and I removed it and now cooks like a big offset!! Won't go back!!!
Ant's BBQ posted a video several months back based on Goldee's method from what Jirby told him. It looks like he just used fine salt on the fatty side on top and used a camp chef pro pellet grill to get convection to better simulate the rotisserie smoker they used at Goldee's. It looks like Lane used the same seasoning as you did, so I'm wondering if the rotisserie smoker is the main difference.
What needs to happen now, is you need to go back and have a competition between you and Goldie’s!
Yea man! Don’t put the tuning plates back in. They rob the way a direct cooker is supposed to cook. Good video!
Pork belly is highly subject to the fat to lean ratio and how its fed. Bottomline pork belly is delicious and almost fail proof. However producing amazing pork belly every time when buyin commodity pork from your local grocery can be frustrating. Don't beat yourself up.
@eatmorevegans What are you usingn for a warming oven? I am between a few different brands. Thanks in advance.
Definitely done way better.
If it was me running a world-class Bbq restaurant, I would never share all of my techniques and seasonings. If you did that, it would probably hurt your business. I can fully understand why he wouldn't disclose everything.
Maybe goldees is using better pork? Like the ribs they use is Compart duroc pork. I recently tried smoking some compart duric ribs and by far they were the best I’ve ever smoked.
doesnt goldees also put like a peach glaze on the pork belly? I thought i remembered that from a video i saw
Well done!
Woof Woof Thumbs Up 👍🏾 Everyone
I wouldnt say no to that – yummo boys