Channel Title: The Smoker Baker Channel Description: Crispy Pork is my thing💪 My name is Chris H. I'm here to share How To Videos on Smoking / BBQ Meats & making Sweet Treats! I love Icecream! If you are bound to the stovetop & oven, you too deserve deliciousness! I have you covered! My signature dish is Crispy Pork Belly in the Smoker & Oven. It has become an obsession as its my wife's favourite. I'm known to some as the King of Crackle & I'm here share all my secrets to help you get that perfect crunch that will leave you & your guests speechless. Whilst you will see a lot of Pork on my page, rest assured we will cook it all; briskets, ribs, steak, chicken, seafood & definitely lamb! If you've made it this far, hit the follow button & turn on notifications so you know what & when the next vid is being released. I love the engagement so if you have any requests for me, let me know! I look forward to seeing you in the next video #bbq #porkbelly <video> Smoked Christmas Ham with a Cranberry & Pomegranate Glaze 🎄 Full Recipe in Description Description: Smoked Christmas Ham with Cranberry & Pomegranate Glaze 🎄 Christmas isn’t complete without a glazed ham centerpiece! This year, I smoked mine to perfection with a Cranberry & Pomegranate Glaze that’s as festive as it is flavourful. 🍒✨ Here’s how I prepped the ultimate Christmas ham: 🔸️ Prep: Removed the skin, leaving the hock intact as a handle. Pro tip: wrap the hock in foil during the cook to prevent burning, then swap it out for a Christmas-themed ribbon for the perfect table-ready look. 🔸️ Scored & Studded: Scored the fat in a diamond pattern and studded with whole cloves to lock in flavor and give it that classic presentation. 🔸️ Glazed to Perfection: During the last hour of smoking, I glazed the ham every 15 minutes for that deep, glossy red finish. 🔸️ Smoked: Cooked low and slow for 3 hours at 120°C in my Bastard Kamado smoker. Keep in mind that cook time depends on the size of your ham, so always use it as a guide. ✨ The Glaze Recipe: 1 cup cranberry sauce 1/2 cup pomegranate juice (unsweetened) 1/3 cup brown sugar 1/4 cup honey 2 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp ground cloves (Pinch of cayenne if you’re feeling bold!) 👉 Simmer until thickened, then baste generously for that festive shine. 💡 Charcoal Tip: I know what you’re thinking—briquettes in a Kamado? Rookie move! But hear me out: traditional briquettes are filled with chemicals, and because the Kamado is porous, you don’t want that in your smoker—or your food. That’s why I use Olive Pip Co Premium Briquettes. Made from Kalamata olive seeds, they’re sustainable, chemical-free, and perfect for all charcoal smokers. 🌿🔥 @thebbqstore This ham glistens with Christmas spirit and delivers incredible flavour. Who’s ready to serve up some festive magic this year? 🍖🎁 @thebbqstore👇 💥 Smoker: The Bastard Kamado 🧂 Seasoning: Steak Shooter 🔥 Charcoal: Olive Pip Co Premium Briquettes 🔪 White Tessalation Slicer </video> <video> How To - Smoked Pork Ribs in The Bastard Kamado Smoker Description: Smoked Pork Ribs | How-To Guide | 3hr 40min Cook In this video, I'll show you how to smoke 2 racks of pork baby back ribs using The Bastard smoker and Olive Pip Charcoal Briquettes. I used Low n Slow Basics' Honey Soy Slammer and Steak Shooter seasonings to give the ribs a perfect balance of savoury and sweet. Follow the steps below to replicate these mouth-watering smoked ribs at home. Ingredients: 2 racks of pork baby back ribs Low n Slow Basics Honey Soy Slammer seasoning Low n Slow Basics Steak Shooter seasoning Mustard (as a binder) Unsalted butter Soft brown sugar Maple syrup Agave syrup (or honey) Blues Hog Tennessee Red sauce Blues Hog Champions Blend sauce Water (for spritzing) Method: 1. The Trim: Remove excess fat from the ribs. Remove the membrane on the bone side. Optional: Trim the tapered ends for uniform ribs. 2. The Prep: Use mustard as a binder. Season bone side first with Honey Soy Slammer and Steak Shooter. Flip and season the meat side the same way. 3. The Cook: Set smoker to 121°C (250°F). Smoke for 1 hour, then spritz the ribs' edges with water. Repeat spritzing at the 2-hour mark. After 2.5 hours, remove ribs from the smoker. 4. The Wrap: In a foil pan, add butter, brown sugar, and a bit more seasoning. Place ribs in the pan and drizzle maple syrup, agave syrup, and Blues Hog Tennessee Red sauce. Cover tightly with foil and return to the smoker for 1 more hour. 5. The Glaze: Heat Blues Hog Champions Blend sauce in the final 30 minutes. After the ribs have cooked for an hour in the wrap, remove from smoker, glaze with the sauce, and return to the smoker for 10 minutes to set the glaze. Enjoy these perfectly smoked and tender ribs! Make sure to like, subscribe, and hit the bell for more BBQ tips and recipes! </video> <video> How To: Smoked Crispy Pork Belly Burnt Ends. Times & Temps + Recipe in video description Description: Smoked Crispy Pork Belly Burnt Ends😱 400c is way too high for the finish guys😅 It's 200c / 392 Farenheight. Follow the times and Temps below in the recipe if you want to try this out!👇 The skin of this pork belly was dry before i cooked it, thanks to my butcher @Lugarnogourmetmeats To get the best results for crispy pork, the skin needs to be dry. @thebastard.official kamado smoker set the crackling on the pork with ease. This smoker @thebbqstore can do it all! It's always an easier cook when you have a @chef_supply_co Kiritsuke 🔪 for that extra precision when cubing up the meat side of the pork belly. Smoked Pork Belly Burnt Ends Recipe: 2kg Skin ON, Pork Belly Garlic Goals & Spicy Steak Shooter @lownslowbasics The Braise 80g Unsalted Butter 1 Tablespoon Maple Syrup 1 Tablespoon Agave Syrup 1/2 Cup BBQ Sauce (watch your sugar content! too high, and it will burn. You could use 50:50 apple juice:apple cider vinegar. Times & Temps 120c / 250f 2.5 hours on the grill. 150c / 300f 1hr for the braise (or until the pork belly meat is probe tender) 200c / 392f skin side down, rotating the pork belly every 5 minutes. </video> <video> Heading down the pizza making rabbithole! #pizza Description: The Homemade Pizza making journey Who else is heading down the pizza making rabbithole? Are you crafting your own dough from scratch, or do you have a store-bought option you'd swear by? Let me know--I'm always on the lookout for new tips! This dough was a 60% hydration, with a 24hr fermentation. It was easy to handle, but the cornicione didn't quite hit that crispy perfection l'm aiming for. It's still a work in progress, but I need to step up my game quickly to prep for this year's BBQ competition pizza categories. I'll be relying on the WiTT 13" Piccolo Pizza Oven as my go-to unit. Weighing in at just 19kg (including the pizza stone), it's light enough in weight, portable, and a quality pizza oven, perfect for travelling! @thebbqstore The WiTT Piccolo Let's talk pizza--what's your secret to the perfect slice </video> <video> The Uniguard - Keeping Everyone Safe While Enjoying Great BBQ! Description: </video> <video> How Crispy do you like your Pork Belly! It's the bubbles of nothing that make it really something😱 Description: It's the bubbles of nothing that make it really something🔥 Crispy Roast Pork Belly. Why do I slice the pork belly crispy side up? It's a common question I get asked a lot, and the answer is simple.... because I can!😱🤣 Slicing through that pork crackling for nice clean slices with the @chef_supply_co Neon Series MK3 Chefs Knife. If you dont have a quality 🔪 get one! in the meantime, flip the pork belly meat side up and slice it that way🥴 ** No overnight or 3 days in the fridge to dry out the skin. Bought & cooked on the same day! It's possible, @lugarnogourmetmeats </video> <video> Pizza meets McRib, BBQ dreams come true! 🍕🔥 #porkribs Description: Pizza meets McRib, BBQ dreams come true! 🍕🔥 I had to take the classic McRib to a whole new level by using pizza dough and my new WiTT Piccolo @thebbqstore with its rotating stone. This was such a game changer! I fired up the WiTT, folded the dough, and cooked it on both sides before adding the real star of the show: a full rack of smoked pork ribs (bones removed of course)! 🐖🤤 Topped with smoky BBQ sauce, fresh pickles, and onions, then folded back into a pizza-style McRib sandwich that’s next-level delicious. 🙌🔥 Honestly, I’m already thinking about making more epic variations with the WiTT Piccolo. What should I try next? </video> <video> Crispy Pork Belly😱 No excuses why you can't get your pork belly as crispy as mine🙌 Description: Crispy Pork Belly Masterclass 😍🔥 Get ready to make the crispiest pork belly ever, with a golden crackling that'll shatter in every bite! Follow these steps to make it happen. Any questions? Hit me up in the comments👇 🐽 Pork Belly @lugarnogourmetmeats butcher 🧂 Garlic Goals & Steak Shooter @lownslowbasics 🔪 Neon Series MK3 Chefs Knife @chefsupplyco THE DETAIL👇 Drying the Skin: The #1 rule for crispy crackling is DRY skin. This is where most people go wrong. I usually let mine dry in the fridge for up to 4 days (I do NOT salt the skin when drying the pork in the fridge), but here's a shortcut: head to your butcher! Many butchers hang pork belly or pigs in their cool rooms, which dries out the skin for you. If you don’t want to wait days for the skin to dry, your butcher is your best friend! Scoring vs. Not Scoring: I don’t score my pork belly skin, and here’s why. People say scoring helps render the fat, but I call BS! The fat will render if you cook it hot and long enough. If you want an eruption of crunch, prick tiny holes in the skin with a jaccard (or the tip of a sharp knife). This can be done the same day you're cooking, and it works wonders! Salt-Baked Pork Skin: This method, common in Asian-style pork, is a game changer. I cover the pork skin with rock salt to extract moisture. Don’t worry, you won’t taste the salt! But if you score the skin and use this method, it will turn out salty. Cooking Times & Temps: Oven at 180°C for 60 minutes, middle shelf. Remove the salt, then brush the skin with 1/2 tbsp of white vinegar. The vinegar aerates the skin for a light, crunchy texture. Back in the oven at 250°C, bottom rack which is the furthest away from the heat, for 20-30 minutes or until golden. Final Touches: Rest your pork for 10 minutes before slicing. That’s it! Crispy, golden perfection. Ready to give it a go? Let me know in the comments if you’ve got any questions or if you try this method out! 👨‍🍳👩‍🍳 </video> <video> 🇦🇺🇦🇺 All I want for Christmas is The Gridiron 36 Flat Top BBQ🔥 Level up your burger game🍔 Description: Burgers on a flat top BBQ with enough cooking space and easy cleanup👊 The Camp Chef Flat top Gridiron 36 ‎@TheBBQStorePrestons  brings the heat—and then some! Put this awesome looking flattop bbq griddle to the test with smash burgers, and here’s what I loved: ✔️ Massive 36 inches of cooking space ✔️ Consistent sear with temps over 260°C ✔️ Easy cleanup with a front grease trap ✔️ Handy side tables for all my prep ✔️ Windbreak lid for steady heat, even outdoors I'm levelling up my burger game with the Flat Top Gridiron 36 BBQ! 🍔🔥" What Flat Top BBQs do you rate? and anyone else cooked on the Gridiron 36 from camp chef? </video> <video> You would do the same! Smoked Crispy Pork Belly🔥 Description: Smoked Crispy Pork Belly Burnt Ends are the best bite in bbq. The only trouble is that not all bbqs or smokers will get that pork crackling crispy enough! This pork belly was cooked on a kamado smoker @TheBastardOfficial with ease👊🙌 @TheBBQStorePrestons Neon Series Kiritsuke 🔪 </video> <video> Smoked Pistachio Baklava on The Bastard Kamado Smoker with Ice cream & Pistachio Sauce😱 #baklava Description: Smoked Pistachio Baklava Recipe – A Smoky Twist on a Classic in @thebastard.official smoker!🔥 Get ready to elevate your dessert game with this Smoked Pistachio Baklava! Flaky layers of buttery phyllo, aromatic syrup, and a smoky touch come together for a treat you’ll never forget.  Ingredients - Pistachio Baklava For the Syrup: 1.5 cups (300g) granulated sugar 1 cup (250ml) water Juice of half a lemon 1/2 cup honey 1 slice of lemon 1 slice of orange 1 cinnamon stick For the Baklava: 1.5 packages of phyllo pastry 400g clarified butter (melted) 3–4 cups ground pistachios 1️⃣ Prepare the Syrup In a saucepan, combine sugar, water, lemon juice, lemon/orange slices, and cinnamon stick. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat, stir in honey, and let the syrup cool to room temperature. 2️⃣ Assemble the Baklava Grease your baking dish. Layer 10 sheets of phyllo pastry, brushing each with clarified butter. Add a generous layer of ground pistachios. Add 3–5 sheets of phyllo (buttered individually), then another layer of ground pistachios. Continue with 8 sheets of phyllo on top, buttering each sheet. Cut the unbaked baklava into diamond shapes and pour the remaining butter over the top. 3️⃣ Smoke & Bake Preheat your Kamado smoker (The Bastard) to 150°C (300°F). Bake the baklava for 1.5 hours, or until golden brown and flaky. 4️⃣ Finish It Off While the baklava is hot, pour the cooled syrup over it. Let it rest overnight to absorb the syrup fully. 5️⃣ Plating Perfection Before serving, top each diamond with ground pistachios. Remove the top layer of pastry, add a scoop of vanilla ice cream, drizzle pistachio sauce over the ice cream, and carefully place the top layer back on. </video> <video> Crispy Smoked Pork Belly😱 #bbq Description: Smoked Crispy Pork Belly in The Bastard Kamado Smoker! After cooking on @thebastard.official kamado smoker @thebbqstore for the last 4 months, today was my first smoked pork belly! Start to finish in the smoker! Wow! I loved the cook and am super happy with how this pork belly turned out. Now, who wants to hear some crunch and get the recipe/method? 🐽 @lugarnogourmetmeats Pork Belly 💥 @thebbqstore The Bastard Kamado Smoker 🔥 @olivepipco Premium Charcoal Briquettes 🧂 @lownslowbasics Spicy Steak Shooter + Garlic Goals 🔪 @chef_supply_co Neon Series Kiritsuke </video> <video> Party style ribs for a baller 💰🤑Individual Smoked Beef Short Ribs! Description: Individual Smoked Beef Short Ribs Cooked on my favourite smoker, The Bastard Kamado @thebastard.official @thebbqstore Deliciously tender ribs with an undeniable bold bark, but I noticed they were slightly salty. Did I over-season since they were sliced individually? Or is Holy Cow Rub naturally on the saltier side? Let me know if you’ve tried it! Total Cook Time: 4 to 5 hours (Your smoker’s times and temps may vary). Smoker Temp: 150°C / 300°F 1️⃣ Smoke beef short ribs for 3 hours. 2️⃣ In a foil pan, mix ½ cup of BBQ sauce with 1 cup of water (adjust for your pan size). Add the beef short ribs, cover tightly with foil, and return to the smoker for 1 hour until probe tender. 3️⃣ Glaze the beef short ribs with the sauce in the pan, pop them back on the smoker for 5 minutes to set the glaze, and enjoy! If you ever want to see The Bastard Smoker; come see me at my work to check it out👋 </video> <video> Rotisserie Crispy Pork Belly is the BEST!! #porkbelly Description: Crispy Pork Belly on the rotisserie—nothing beats it! The secret? The Outdoor Magic Premium Single Shaft Spit Kit. It kept the pork belly spinning smoothly and ensured even cooking. With prongs, a basket, counterbalance, motor, and more, this kit has all you need to elevate your BBQ game. Top Tip: Stop the rotisserie when the pork skin faces the heat for up to 30 seconds at a time to get those crispy bubbles of nothing. 🔥 Outdoor Magic Premium Single Shaft Spit Kit @thebbqstore 🥓 Pork Belly @lugarnogourmetmeats 🧂 Seasonings: Garlic Goals & Steak Shooter @lownslowbasics 🔪 Knives @chef_supply_co </video> <video> At least with this pizza oven, the pizza is really easy to cook! It's all about the dough & toppings Description: Homemade Pepperoni Pizza 🍕🔥 Thanks for all the amazing tips after my last reel! Tonight, I’m sharing a homemade pepperoni pizza fresh out of the WiTT 13" Piccolo Pizza Oven. This pizza had a crispy, airy crust (had to do the finger press test for that crunch!). It’s not perfect yet, but the rotating stone and C-shaped burner make cooking effortless—making it all about nailing the dough and toppings. Kept it classic with mozzarella, pepperoni, and a drizzle of hot honey for that sweet-spicy finish. What are your favourite pizza toppings? Let me know! </video>

Description

Crispy Pork is my thing💪
My name is Chris H.
I'm here to share How To Videos on Smoking / BBQ Meats & making Sweet Treats! I love Icecream!
If you are bound to the stovetop & oven, you too deserve deliciousness! I have you covered!

My signature dish is Crispy Pork Belly in the Smoker & Oven.
It has become an obsession as its my wife's favourite.
I'm known to some as the King of Crackle & I'm here share all my secrets to help you get that perfect crunch that will leave you & your guests speechless.

Whilst you will see a lot of Pork on my page, rest assured we will cook it all; briskets, ribs, steak, chicken, seafood & definitely lamb!

If you've made it this far, hit the follow button & turn on notifications so you know what & when the next vid is being released. I love the engagement so if you have any requests for me, let me know!
I look forward to seeing you in the next video

#bbq #porkbelly

Videos from channel