Hi Glen, just made this now on my Kamado with the rotisserie, OMFG!! DELICIOUS!! Followed the same steps as in your video (thanks!), frigging spectacular, I'm going into a food coma!
That is dead set the best pork on a rotisserie video on CZcams! And I’ve watched a few! I’m from Sydney, if you are too, have me over! I need to experience this!
Hahahaha, thanks mate, I really appreciate that!! I’ve got another one on my site called “pork belly with a twist” check it out if you have the time. It’s one of my personal favs. Cheers mate!!!
Hi @Matt C, I honestly don’t go off internal temp for these types of cooks. If you keep it arround 360f (180c) and cook till you have the crackle you want you are good to go. You don’t want to go higher with the temp. You want the fat in the belly to render out a bit. If you’ve got the time, you can actually run at a lower temp first and then crank the heat up at the end. But 180c works good for this cut. This was a good thick piece, but it would have taken under 2 hrs. If you’re worried about it, when you get the crackle you’re after, just give it a probe with a skewer. You want it to feel you want it to be nice and tender. Good luck mate.
Love your channel mate! Just bought a Big Joe, can't wait for delivery later this week! Of all the Kamado Joe videos I've watched on here this vid is one of my favourites. That's why pork belly on the Joetisserie is first on the menu LOL Just wanted to know how you knew yours was done? Did you go by certain internal temp? Duration? Or some other method? I don't wanna dry mine out. I want it to come out as juicy as like yours did. Cheers again for the awesome videos!
Hi mate, thanks for the comment! I never go off temp for pork belly. If you’re cooking around the 180-200c mark, when the crackle is done you’re good to go! ( I said 360c in the video but I meant Fahrenheit) pork belly is generaly very fatty, so drying it out shouldn’t be a problem. One of the problems you can have is actually not rendering the fat out enough (I love pork belly fat so it doesn’t bother me) so you can spin it at 180c for longer to help render some of that fat or hotter and not worry about it, or slower and then ramp the temp up up then end. I did a video called “pork belly with a twist” that touches on this a little. I really like that process too. Thanks for watching and congrats on the new Big Joe!!
Thanks for all the advice Glen and for getting back to me so quick. Can't wait to try it out. I'll check out that other vid too and let ya know how I go.
@@glensaussiebbq4823 Hey mate, I finally got my Big Joe and I've been cooking up a storm. So far I've done pork ribs, beef ribs, reverse-seared t-bone and a butterflied chook and according to all I've nailed them. I've been saving the pork belly for Xmas when my dad's down and I'm freakin out. I'm doing two bellys on the rotisserie and I need them ready to come off to rest at 6-6.30pm. How long will they take roughly/what time should I start cooking (assuming the Joe has already settled at 180°c)? Thanks in advance!!
Hey mate, glad to hear you’re loving the Big Joe! Did you happen to check out the “pork belly with a twist video”? You can run your dome temp hotter, no probs. This was a thick pork belly bone in. If I run at 200c, the crackle is usually done in under an hour. At 180c, probably around the 1.5 hour mark. You can always start of at 180c and then up the temp half way through if you’re pushed for time. If you allow around 1.5 hours + spinning (depending on belly thickness/fat content etc) you should be good. Is it straight pork belly or bone in?
Cheers mate, hahaha, I don’t mind saying that my wife is a little over pork. I went through a huuuuuge pork stage there for a while. Pork belly with crackle is pretty hard to beat!
Florin Voicu they say 160f (71c) for pork belly as a rule. But to be totally honest, I never go off internal temp for this and I don’t even check. Doing pork like this, when the crackle is done the belly is done. Obviously if you burn the hell out of the crackle straight up you can’t use that as a guide. The biggest thing with pork belly is rendering that fat down so it’s all edible. I’ve got another video that’s called pork belly with a twist. I will try and put a link in here for you. czcams.com/video/BJMpr6bp-Ds/video.html
Cristian Brito hi mate, I never go off internal temps for spinning pork belly. I go by the crackle. If it’s a real think piece like this one, I will spin it at a lower temp to render out some of the fat. It’s it’s not as thick, I will up the temp and cook it quicker. I have a video in there that’s called “pork belly with a twist” that shows a different technique that may be worth looking at regarding times etc.
Sorry mate, just seen this comment and the cook was years ago. Usually you can knock out a pork belly in under an hour. If it’s extremely fatty though, you can lower the temp to help render that fat out and then up the temp toward the end to get that crackle!
Thanks mate! You should be able to hit one of them up to butcher it for you. Although they may charge you more for the rib section as well. Not sure how it works over there. You can do the same cook with just the belly if you can’t get the whole thing. Cheers!
Do the normal pork cooking times apply when you are using the Joetisserie as opposed to the grates, or does the Joetisserie speed or slow the process? I’m actually doing a pork leg (bone out) around 2.2kgs, rather than the belly Glen used in his video. I be cooking at 360 Celsius as you recommend, Glen 😆😆😆.... only joking.....360F.👍
Stop it! Hahaha. That’s a great question. It may be a little faster. But I don’t think it will be astronomical. You can up the temp if you like. 200c will be fine. II did it a little Lower in this video to render out some of the belly fat.
Thanks for asking, Glen......it was burnt....as though the temp was twice as much as it should be........sorry......couldn’t resist. 😆😆. The meat came out pretty well. Very tasty and moist. The crackle (which is what it’s all about 😜) was not bad but not great. It looked ok, but it was soft in a few places when you actually started eating it. I also did some sweet potato, carrot, beetroot and pumpkin alongside the pork. I was all over the place with my temps (bit of inexperience), and didn’t have enough lump in to hold the temp for two hours. I know what to watch out for and how to fix it next time. The new kick ash basket worked a treat. I should have taken some photos, but didn’t think of it. Thanks for the wonderful video and advice. I would have been lost without it. 👍
Thanks for taking the time to post this, Glen....I’ll use this as my guide tomorrow. Although I nearly fell out of my chair when you said you’d set the temp at 360 Celsius 😳😆😆😆
Power PayDay Hahahah yes. yes they are. My hands are always stained to hell! I make it a habit to wear gloves now (even though then I coo shit for that 🤣) can’t win 🤣🤣
Hahahahaha, yeah my hands look like shit don’t they 🤣🤣 truth is they were clean, just stained from the work I do. But, this was one of the videos that made me realise I need to wear gloves. So, I’m not trying to be “cool” when I wear gloves. I’m just hiding my “ working mans hands” lmao
Hahahaha, I can’t argue with you there! Lmao. Hands are usually pretty badly stained but clean (if that makes sense) having said that, this is why I now wear gloves. Hahaha
Lol I also work on cars in my spare time and I know no matter how short they are you can't get that stain off them. Thank you for your response...im glad you still have a sense of humour... Keep those videos coming and keep up the good work.
Cheers mate! Yeah I’m always tinkering on something and my hands always look like shit no matter how clean they are. Black gloves for the win (I held of wearing them early on because I felt like a bit of a wanker wearing them) lmao. Thanks for watching!
Steve Hitchman Hahahaha yeeeeees I know!! This was an early days video. I now wear gloves and cop grief for that 😂 if people saw this video they would understand why I wear gloves!!! Lmao
Followed your method in my Broil King grilled with only end burners on at 350F, fantastic result. A keeper for me!
That’s awesome mate! I use to do this same method in my old gasser and it was always a family favourite. Thanks for watching!
mate I love this channel. So chill and no unessasary bullshit.
maximada2003 thanks heaps mate!! Appreciate the feedback!!👊
Hi Glen, just made this now on my Kamado with the rotisserie, OMFG!! DELICIOUS!! Followed the same steps as in your video (thanks!), frigging spectacular, I'm going into a food coma!
steakman that awesome mate! There is nothing like a pork belly food coma!!! Thanks for the feedback 👊👊
That is dead set the best pork on a rotisserie video on CZcams! And I’ve watched a few! I’m from Sydney, if you are too, have me over! I need to experience this!
Hahahaha, thanks mate, I really appreciate that!! I’ve got another one on my site called “pork belly with a twist” check it out if you have the time. It’s one of my personal favs. Cheers mate!!!
Great job mate.
My mouth was watering at the end.
Justin Merry thanks mate!! I haven’t done one of these for a long time. Might have to do one soon now!!
took me 40 min to find a no bull shit easy way to cook a pork belly. trying my first rotisserie this weekend . 🍻
Thanks mate! Here’s another method if you’re interested. Cheers!
czcams.com/video/BJMpr6bp-Ds/video.htmlsi=Q0MuOP-noxWgIMJO
Hey Glen this looks amazing but how long was this cook. How did you know when it was ready
Hi @Matt C, I honestly don’t go off internal temp for these types of cooks. If you keep it arround 360f (180c) and cook till you have the crackle you want you are good to go. You don’t want to go higher with the temp. You want the fat in the belly to render out a bit. If you’ve got the time, you can actually run at a lower temp first and then crank the heat up at the end. But 180c works good for this cut. This was a good thick piece, but it would have taken under 2 hrs. If you’re worried about it, when you get the crackle you’re after, just give it a probe with a skewer. You want it to feel you want it to be nice and tender.
Good luck mate.
Love your channel mate! Just bought a Big Joe, can't wait for delivery later this week!
Of all the Kamado Joe videos I've watched on here this vid is one of my favourites. That's why pork belly on the Joetisserie is first on the menu LOL Just wanted to know how you knew yours was done? Did you go by certain internal temp? Duration? Or some other method?
I don't wanna dry mine out. I want it to come out as juicy as like yours did.
Cheers again for the awesome videos!
Hi mate, thanks for the comment! I never go off temp for pork belly. If you’re cooking around the 180-200c mark, when the crackle is done you’re good to go! ( I said 360c in the video but I meant Fahrenheit) pork belly is generaly very fatty, so drying it out shouldn’t be a problem. One of the problems you can have is actually not rendering the fat out enough (I love pork belly fat so it doesn’t bother me) so you can spin it at 180c for longer to help render some of that fat or hotter and not worry about it, or slower and then ramp the temp up up then end. I did a video called “pork belly with a twist” that touches on this a little. I really like that process too.
Thanks for watching and congrats on the new Big Joe!!
Thanks for all the advice Glen and for getting back to me so quick. Can't wait to try it out. I'll check out that other vid too and let ya know how I go.
No probs mate, good luck!!
@@glensaussiebbq4823 Hey mate, I finally got my Big Joe and I've been cooking up a storm. So far I've done pork ribs, beef ribs, reverse-seared t-bone and a butterflied chook and according to all I've nailed them. I've been saving the pork belly for Xmas when my dad's down and I'm freakin out.
I'm doing two bellys on the rotisserie and I need them ready to come off to rest at 6-6.30pm.
How long will they take roughly/what time should I start cooking (assuming the Joe has already settled at 180°c)?
Thanks in advance!!
Hey mate, glad to hear you’re loving the Big Joe! Did you happen to check out the “pork belly with a twist video”? You can run your dome temp hotter, no probs. This was a thick pork belly bone in. If I run at 200c, the crackle is usually done in under an hour. At 180c, probably around the 1.5 hour mark. You can always start of at 180c and then up the temp half way through if you’re pushed for time. If you allow around 1.5 hours + spinning (depending on belly thickness/fat content etc) you should be good. Is it straight pork belly or bone in?
I've been looking for guidance on making pork belly w crispy skin. Thanks!
No problem mate. Thanks for watching!
Well done, mate. My mouth is watering from here!
Thanks mate, they were bloody good!
Hi Glen , great video . Just tried this as my first ever cook with a Kamado and rostierrie. I'm looking forward to trying more of your ideas ! HNY
Thanks a lot mate! I hope you’re still enjoying your cooks! Sorry for the late reply. Wasn’t getting message notifications 🤦♂️
@@glensaussiebbq4823 thanks for taking the time to reply
@@myminx cheers mate!
My mouth watered the whole way through this video....AND my wife hates pork.....sigh! Damn I have to try this one
Cheers mate, hahaha, I don’t mind saying that my wife is a little over pork. I went through a huuuuuge pork stage there for a while. Pork belly with crackle is pretty hard to beat!
Hi Glenn . What’s the internal temperature when it’s ready
Florin Voicu they say 160f (71c) for pork belly as a rule. But to be totally honest, I never go off internal temp for this and I don’t even check. Doing pork like this, when the crackle is done the belly is done. Obviously if you burn the hell out of the crackle straight up you can’t use that as a guide.
The biggest thing with pork belly is rendering that fat down so it’s all edible. I’ve got another video that’s called pork belly with a twist. I will try and put a link in here for you.
czcams.com/video/BJMpr6bp-Ds/video.html
Wow! That sound when you cut into it!
MouthyMatty it did sound bloody good didn’t it! Lmao
how much exactly is a shit ton?
Awesome mate 🍻👌
Stephen Greene cheers mate!
Mate thx for the video, how many hours does it take to reach the desire temperature ..???
Cristian Brito hi mate, I never go off internal temps for spinning pork belly. I go by the crackle. If it’s a real think piece like this one, I will spin it at a lower temp to render out some of the fat. It’s it’s not as thick, I will up the temp and cook it quicker. I have a video in there that’s called “pork belly with a twist” that shows a different technique that may be worth looking at regarding times etc.
Glen's Aussie BBQ Thx mate appreciate.
Wow ... this is amazing 😱.... Saturdayyyyyy
Maria Costa thank you!!! Good luck for Saturday!!
Hi mate. What was the weight of that pork belly and how long was the total cooking time?
Sorry mate, just seen this comment and the cook was years ago. Usually you can knock out a pork belly in under an hour. If it’s extremely fatty though, you can lower the temp to help render that fat out and then up the temp toward the end to get that crackle!
What kind of rotisserie is that? I have a Jotisserie but it looks different.
I’ve made my own rotisserie’s mate. Jr, Classic and big joe.
@@glensaussiebbq4823 Good on ya, I considered it after I saw the price tag but then I found a open box display that I got at a big discount.
Damn this looks good. I’ll have to see if I can get this cut of meat in the US. I’m pretty sure they sell all the pork bellies without the bone here.
Thanks mate! You should be able to hit one of them up to butcher it for you. Although they may charge you more for the rib section as well. Not sure how it works over there. You can do the same cook with just the belly if you can’t get the whole thing. Cheers!
Black Big Joe rocks, keep it going. Regards from France
Yeah mate, Black Big Joe Is king!! Cheers mate
Do the normal pork cooking times apply when you are using the Joetisserie as opposed to the grates, or does the Joetisserie speed or slow the process? I’m actually doing a pork leg (bone out) around 2.2kgs, rather than the belly Glen used in his video. I be cooking at 360 Celsius as you recommend, Glen 😆😆😆.... only joking.....360F.👍
Stop it! Hahaha. That’s a great question. It may be a little faster. But I don’t think it will be astronomical. You can up the temp if you like. 200c will be fine. II did it a little Lower in this video to render out some of the belly fat.
Thanks Glen.......I’ll up it to 400.
How did it end up mate?
Thanks for asking, Glen......it was burnt....as though the temp was twice as much as it should be........sorry......couldn’t resist. 😆😆. The meat came out pretty well. Very tasty and moist. The crackle (which is what it’s all about 😜) was not bad but not great. It looked ok, but it was soft in a few places when you actually started eating it. I also did some sweet potato, carrot, beetroot and pumpkin alongside the pork. I was all over the place with my temps (bit of inexperience), and didn’t have enough lump in to hold the temp for two hours. I know what to watch out for and how to fix it next time. The new kick ash basket worked a treat. I should have taken some photos, but didn’t think of it. Thanks for the wonderful video and advice. I would have been lost without it. 👍
Bugger, sorry it wasn’t a home run! Sounds like it still ended up a great feed though! Glad the video helped out a little anyway.
Cheers mate!
Ooooh yeah, I can hear that crunch alright!
🤣🤣🤣
Thanks for taking the time to post this, Glen....I’ll use this as my guide tomorrow. Although I nearly fell out of my chair when you said you’d set the temp at 360 Celsius 😳😆😆😆
Lmao. Yeah, big mistake there lmao. Good luck tomorrow mate!!
Hey chef. That looks amazing. Thank you. Nice video but the dirty 👐😂😂never mind. It looks great. Thank you🙏
Power PayDay Hahahah yes. yes they are. My hands are always stained to hell! I make it a habit to wear gloves now (even though then I coo shit for that 🤣) can’t win 🤣🤣
@@glensaussiebbq4823 😂haha I now. Check my instagram @ Furgell van Rabenswaay
Listen to the sound of that cracklin!
It’s a beautiful sound!!
That's a fine piece of meat.. I'm going to make it in the Netherlands 🍖🇳🇱👍
Dion's Tasty Kitchen it sure was mate! Cheers 👊
Ripper mate 👍
robin chamberlain cheers👊👊
OMFG!
Cheers mate!
5:19 Porkgasm!
Exactly!!
Fuckin YUMM
Yeah it was bloody good!!!
Could have at least washed your hands 😂
Hahahahaha, yeah my hands look like shit don’t they 🤣🤣 truth is they were clean, just stained from the work I do. But, this was one of the videos that made me realise I need to wear gloves. So, I’m not trying to be “cool” when I wear gloves. I’m just hiding my “ working mans hands” lmao
Hands and dirty nails lol look like a bums hand hahaha... Great vid bro
Hahahaha, I can’t argue with you there! Lmao. Hands are usually pretty badly stained but clean (if that makes sense) having said that, this is why I now wear gloves. Hahaha
Lol I also work on cars in my spare time and I know no matter how short they are you can't get that stain off them. Thank you for your response...im glad you still have a sense of humour... Keep those videos coming and keep up the good work.
Cheers mate! Yeah I’m always tinkering on something and my hands always look like shit no matter how clean they are. Black gloves for the win (I held of wearing them early on because I felt like a bit of a wanker wearing them) lmao. Thanks for watching!
hes hands need a good wash
My hands are actually clean. Just stained. But thank you for your feedback.
Looks lovely Glen but your dirty hands are putting me off a bit mate !!!
Steve Hitchman Hahahaha yeeeeees I know!! This was an early days video. I now wear gloves and cop grief for that 😂 if people saw this video they would understand why I wear gloves!!! Lmao