Smoked Pork Belly

looking for something to put in your belly that'll make it quick gremlin let's get that good smoky taste with a kulfi and a brown sugar rub we got something that'll go in your belly and we got the kitchen smoking in the pit burl pork belly the cowboy way come on [Music] hey thank y'all for stopping by another episode of cowboy cooking my name is Kent Rawlings whoo we out here in the great outdoors our fall cooking school is about to end up and we have had a good time a little breezy today is but I've had a lot of requests from this from y'all and we're gonna break it out what is it it is a good coffee brown sugar rub on what pork belly and just like always anything that we use or anything that you need to know we'll be right down there in the description below the video and the printable recipe and all I hate are you a new subscriber well if you are be sure and go up and hit that dingy down Belk and that little subscribe button because you don't want to miss out on none of these upcoming videos in the future so hey don't think you can quit me right now be sure you stay tuned all the way to the end of this video because we have a very special announcement that we've been working on for maybe like four years I know you're gonna want to hear it don't leave me you'll regret it now a lot of y'all sometimes be doubting me when I be looking off out there in the distance so you very in a third row with the black hat on that's got a beard and some whiskers hey what do you think about this and I will show you folks they're here today y'all give a little round of applause here [Applause] to start this process how about four hours ago y'all see me drag out that pork belly weighing nearly between 4 and 5 pounds and we got us walked some brown sugar some coffee and then we got some smoked paprika a little bit of garlic we got us some of that I don't even remember it was good stuff though I seen us put it in their coffee pepper paprika cumin garlic some what ancho chili mesquite seasoning got it all in there it does you ain't got none we're that who doesn't like a little coffee and hog meat in the morning no I'm talkin about well now you can combine them together with that good coffee rub that we got going here and you can have it all day long now I got that good pork belly out there laid it flat side up take your knife and score just through the fat all the way across didn't come back then that's gonna let that seasoning sink down in there generously rub all over this fat side get it in between every little crack and crevice flip him over do the same thing on that side you are ready to go now you're gonna have some of that seasoning left but that is for a good thing because we finish up we're going to use the rest of it up here later so we got our pit barrel y'all see me put some good hardwood coals out of there right out old Bertha and they are true honest mesquite is what it is so we're going to take these hooks you remember me using them from all the things we've done before the chicken the pork butt the brisket everything and I want you to hook them in here pretty deep and if you can get it through where the fat ain't it's hard there you'll be money ahead it ain't so hard to hook come back try to keep it level going the same side and you can see you have what a hanging piece of pork so let me take the lid off we're going to slap him in there and let him hang for about an hour and a half to two hours till we can get that internal temperature up to about 165 then we'll pull him off hold on red him and pull put him back over there on a grill Lading set for about maybe an hour then we're gonna finish it up on Bertha cause Bertha was so excited she thought she was really gonna get to meet somebody named mr. Pitts she thought it was Brad but when we put this in there guess what I'm gonna do I'm gonna add some hickory to it with that Mesquite you I love to make some hickory and Mesquite especially if I'm putting it on a hole so it is good flavor both of them blend together weird about 1,800 foot here 1900 it is straight down just like the pit barrel people tell you if you're more altitude raise that thing up now just cooking this on a regular little smoker at the house and you ain't got no way of regulating that temperature with a vent like that hey I'd let you say I'd like to be running about 200 210 degrees long in there somewhere so I'm gonna give you one tip you see Old Glory there is facing pretty well to the south we've got a good north breeze in camp this morning now that little vent on the bottom of that pit barrel always try to find however little or how much breeze there is I want to turn it around that where it does catch a little air to circulate that smoke this is a spiral cooking remember it goes round and around but that smoke will find its way out the top so if you can keep your little airflow coming to it you're in better shape well we've been on one hour you see me take the little probe air and check it it was about 1:55 I want to get to at least 160 to 165 on this we've been one hour and a half I checked it it is 165 point nine point three seven seven seven five but just take them out of there it doesn't matter at this point fat side down fat side up we're gonna wrap it up really good and tight pull a rebar out [Applause] well we was on another I we did and I probed her there you want to try to get to at least 185 to 195 along in there things has got really tender can you smell that goodness that's coming out there who say I like good juice that you get to save in here by trapping it in that full that's making a steam which is going to make this even more tender that's why we went that other hour now if you was finishing this right on the pit barrel you would just turn it fat side down and cook it about 20 minutes on the remaining coals that you have in there but would y'all want to leave Bertha out I wouldn't I wouldn't want birthday to think she didn't have nothing to do with this video so you know that seasoning that we mixed up right there at the first we got about a cup and a quarter cup and a half left just add you about 1/2 to 3/4 of a cup of brown sugar in there and mix this again because we're going to rub this back on there to give us a little more caramelizing effect over there from Bertha's good flaming licking love that she's got you go ahead and put some on this top side even though the fat side is gonna be down this will sit there from the heat and make you a little caramelization because when we take it over here to Bertha I won't shine to come in here where you can see this fat now you can see that's just a little bit gummy we're gonna sort of caramelize that with a little heat crisp it up just a tad it makes for some fine dining you ever been to one of them Christmases where they pull that ham out of the oven you smell it like that this is what it reminds me of folks we're gonna go fat side down hear that sound that's the sound of I love pork ain't no sense in wasting that just pour it back on here let me get some of that love it ain't gonna take this no 20 minutes for Bertha to crisp it up we're probably not far off because you don't want to burn that fat to where it's just like rendered shoe-leather so we're gonna check it here in just a second but it's one of them process the we're not cooking this clean side anymore just the fat side [Music] all right so we got it to this point we was over there long enough that this fat side caramelized and got crispy you can see it is good and crispy and it's good and hot so you can tint this for just a minute I just want it to have a little more steam on it so we're gonna thin it just to cover it up and keep it at a good certain temperature whoo I'll be liking what I'm looking at you let this cool as long as you think you need to to where you could say shame can you hold this it's sort of like saran wrap and we I'm kinky can you hold it thank you girl yeah I'm just going to cut right through did you see the way that cut how tender that was I need to know about a tail Waggin situation here what do you think Duke is asleep in the tepee so I need to know you always get first bite wait for it wait for it wait for it okay how many tail wags do I get you can trim the fat off and leave you some or you can leave the fat on there or you can combine the two and just eat it just like it - hey coffee brown sugar that mesquite seasoning sort of shines through there but you get that Hickory that just makes hog taste better this is some of that stuff folks you just you got to share with friends and neighbors we always be telling you share the food and the videos well it's Fidan Hatun y'all come on up and we gonna share some food well folks it's that time let's come in and have a bite just help yourself and let's see does it make your dancing legs move know what I mean so as James Brown's one said that's supposed to move let's see what you got oh this is good that was easy you know this little shorty and on the back end of that slab or that point sort of comes out sort of like the end of a brisket flat looky there that is what I call my favorite into have don't you think so my friend really good coffee really stands out on that piece gun I mean and it's got a good sugary sort of a caramelized glaze to it and it but it's not overpowering with coffee is it it's a very easy recipe can be done without that pit barrel cooker but why would you do that hey Shan we'll have you a link to where you can find them things they are veteran owned company and who them little things have followed me around they're easy to tote I really do like to cook out of them but remember that special announcement I was telling you about me and Shan have worked on it for about four years put heart and soul into it prayed about it asked God to help us through it it has been a struggle at times but we listen to you folks on YouTube we did we've seen what y'all were laughter and that was faith you know her family based and you love to eat that's a feast guess what that's the name of the cookbook Faith Family and the feast y'all are the first ones to know it we're doing a pre-launch deal that's right now this day you can go right through there hit that link that shins going to have you down there Kent Rollins comm / FFF it will find you right there I need you to pre-order this book for you and 1400 thousand of your closest neighbors but folks this has got Shannon's great pictures also her great recipes there's more garden fresh stuff in there more grilling stuff in there but still the stories and the stuff you'll like it's all about faith it's all about family and it's all about bringing all that together with food and that's what life is about I tip my hat and I thank all our servicemen and women and veterans for keeping that flag flying above camp wherever me and Shannon are at that flag will be flying we never forget where y'all are at but we also hey I won't start thinking you spouses and you folks that are still at home maybe if your husband or your spouse is abroad we keep thinking about you to be sure and like share and subscribe because what did mr. Rogers always say we need to be better neighbors and we need we're good neighbors we do so god bless you one and all and we hope to see you down wat the pork-belly Trail y'all come on let's get a bite like in on the coffee that you put in there you prefer a Folgers or a chicory or like some kind of roofie coffee I think first of all we're gonna get that regular grind I'm not gonna get a coarse grind out of it because I wanted to get down in there a little better than would it be if it was a really coarse ground now I really like and I hope y'all don't laugh at me now I really like Dunkin donut coffee to do this with I've done it with Folgers I've done it with Dunkin donut on the coffee subject can you use like boiled down coffee for a wet marinade or do you only want to dry a wet coffee I have used and put on different kinds of pork like a pork loin something like that to let it sit there and marinate hours before but the wet coffee is not going to bond to the meat as well as a dry wheel sticking to it so to try to flake off and fall off a little but as a pre marinate and the wet coffee if you're really not a big fond of like how coffee might taste when it's a little roasted toasted in that thing with some smoke wet coffee just a marinade 2 or 3 hours ahead of time put it on there what stays on there's fine what falls off is fine

Channel: Cowboy Kent Rollins

Views: 231,644

Rating: 4.9602852 out of 5

Keywords: pork belly, smoked pork belly, smoked pork, how to smoke pork belly, pit barrel cooker, pit barrel smoker, pork recipe, pork rub, pork rub recipes for smoking, smoking recipes, pork belly crispy, crispy pork belly, pork belly bbq, bbq pork belly, cowboy cooking, cowboy recipes, smoked bacon, pit barrel recipes, easy pork belly, pork appetizers, pork, game day recipes, best pork belly, coffee rub for pork, RDR2 food, grilled pork, tailgate recipe, super bowl recipe

Id: 2n68Po1USes

Length: 14min 24sec (864 seconds)

Published: Wed Oct 30 2019

Reddit Comments

[u/capnjack78]

National treasure.

[u/wallagm]

This guy is so awesome! Seems so humble and down to earth. Love watching him on YouTube