Heres My favorite Bite in all of BBQ and How to Make Crispy Skin Pork Belly
Reo Seasoning:
Merch:
Join us in this mouthwatering tutorial as we reveal the secrets to making the best Crispy Skin Pork Belly on the smoker. Achieving perfectly crispy skin on smoked pork belly! Discover essential tips on seasoning, preparation methods, and the ideal smoking temperature to elevate your BBQ game. Watch step-by-step as we transform a simple pork belly into a crunchy, flavorful delicacy that will impress your friends and family. Get ready for a delicious adventure in your backyard!
source
Good information beats different camera angles any day . I only cook on a kettle or my WSM but the info is what I'm after . All the best from the UK 🇬🇧👍🥩🍗
No thanks are needed. We need to say thanks to you for showing us and not hiding anything. Do videos at your time frame. I can wait until they come out. 👍👍👍👍👍👍👍
Love your direct instruction without the frills. If you're at all interested in skin with a little more crispy fluffiness, my Chinese professional cook father-in-law would parboil the belly first, and then thoroughly pierce the skin with a fork before seasoning it and putting in his oven.
The reason I keep coming back to your channel to watch your videos is because of your friendly, humble, instructive and appreciative way about yourself. You could barbeque a car tire but as long as you stay the same, I'll keep tuning in to watch every episode.
Thank you for the videos and sharing your expertise. Do the shots however you want just keep posting these bangers so good thanks again!
I don’t care about the different angles as long as the main angle captures what you cooking up! Keep it going brother.
Out of the dozens of "fire management" videos I've seen, this was the most simple and full explanation I've ever seen. I love this channel more every time I see one. Please keep'em coming.
Coop most of us are BBQ junkies. We're not here for production quality and camera angles. Get a close up on trim, seasoning and finished product and you're golden.
Pure value in your videos especially the fire management!!
Looks awesome! Any thoughts on how u can finish if ur someplace without an oven!
How about a cold smoke video you do with the beef ribs?
Greetings from Connecticut, Coop….I get down to the brown a couple times a year. Barbecue is even making a comeback in the Northeast. Does my heart good. Might even set up an old trailer myself on some side of the road. The problem with most of these guys that I see is, everyone is trying to be Texas. I'm in pizza country and we favor brick ovens and more western European spices (I.E. Italian, Spanish and West African seasoning) Go with what you know and be fearless.
Looks belly, belly good !! You keep doing you dude.
Great job on your channel it’s the best BBQ channel on the planet 🇺🇸💯 I’m a backyard bbq guy in San Antonio. Hope to make it to Bar A real soon 😊
No need to overproduce the videos. If the content is good, which it is, just keep it raw and real.
Awesome video and information. I have only been able to find skinless….would the same salt technique help with crispy bark even though there is no skin? Thanks.
I'm pretty sure Matt Pittman has said that he has a video crew
Yo raw dogging the YouTube is dope
Dude thanks for the fire management talk, i just got a 250, and have been struggling with maintaining heat, i think you just gave me the realization i need to go back to basics and focus on the red construction of the fire itself.
The content means way more than the videography and Bar A is BBQ joint. Glad to see you keep some time for yourself. Great content. Gonna try this one myself! Thanks Coop!
Finding the time to share what you're so good at means so much, so for me personally, whatever makes it easier and keeps you sharing is what matters. Making things more like work can take the fun out.
I like the idea of a blog style too, it plays into the way you cook and how you see BBQ. Keeping it simple is so affective. Thanks again for what you're doing
What is a name 9r model # for a Bluetooth mic for making YouTube videos? Thank you for the fire tips too!
Dude, you are nailing it ! You are straight forward and no bullshit and I could care less about your camera angles . Thanks for sharing all your knowledge…
Appreciate your time, videos, and focus on just being simple, fun, and not being too serious about it all. Love the vlog style. Feels like a hang…might have to crack open one of those cases of beer 🍻
Yes sir the rabbit hole is something else.
1. Matt Pittman has helpers
2. blog style is more authentic and less manufactured
3. following from Australia mate. so Gday and good on ya
4. asked my Mrs if she knew what 18 inches was and she said she knows 2 inches goes into it 9 times………………
Greetings from Canberra Australia.
I love the rawness of your videos and watch because you’re an expert and not a polished production. Thank you for helping us and sharing what you know and have learnt.