Chinese BBQ! | Chuds BBQ

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Marinade:
4 Garlic Cloves
2” Ginger
100g Brown Sugar
55g Oyster Sauce
65g Soy Sauce
10g 5 Spice
3g White Pepper
20g Shao Xing Wine
30g Hoisin Sauce
5g Sesame Oil
►Full list of things I use and recommend:
www.chudsbbq.com/pages/affili...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
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►Made In Wok
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Knives
_________________________________________
►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
_________________________________________
►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
_________________________________________
►Garlic Mandolin
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►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Camera Lens
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►Tripod
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►Drone
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Опубликовано:

6 май 2024

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Комментарии : 155

@machinistbytrade 26 дней назад

The Chud Lighter should be named Boot Snake Blaster 🔥 🐍

@dylnfstr 26 дней назад

Save that for a new torch/flamethrower!

@Fifer1758 3 дня назад

im new to the channel, whats the story with the boot snake?

@brianfrederick8211 26 дней назад

I love when I get asked "whats that magic metal plate he uses?" It cracks me up because we've all been there lol

@onesicktantrum 26 дней назад

I've wondered for a long time. I assume it's a hidden induction burner?

@frcShoryuken 26 дней назад

@@onesicktantrum Nah, it's just a trivet that he puts a preheated pan onto. I'd always go digging thru the comments to find out what was going on too and finally found an explanation lol

@Krossfyre 26 дней назад

Hey Bradley, the actual source for the red color of char siu is an ingredient called fermented bean curd! You can find it pretty easily in any Chinese grocery store if you want to try it. Be careful though, chili bean curd is right next to it, and looks even redder, but it's not the same (but great for many dishes though).

@shindukess 26 дней назад

It's also red yeast rice if you don't want to use food coloring.

@shaybaines7192 26 дней назад

I believe he did mention that in the video

@dbc006 26 дней назад

..and you could use beetroot powder, it doesn’t add any noticeable taste

@abj504 26 дней назад

Challenge you to have Brooke to make a bbq dish with out your help.

@txr0ckerpops 26 дней назад

That would be a good video

@jxff2000 26 дней назад

you know it’s good when brad busts out the “DUUUDE!”

@sporadicamnesic 26 дней назад

The cuts of pork belly with the rice and wrapped in a grilled pok choi leaf would make a great appetiser/side dish for a big cook! A pile of those on a dish in the middle of the table, winning!

@Esantry 26 дней назад

Not all heroes wear capes...another great video.

@zkrenek 26 дней назад

I made some pork belly burnt ends with a peach glaze, those leftovers went great with some fried rice!

@frcShoryuken 26 дней назад

Pretty much any leftover bbq with fried rice is always an amazing combo

@dustinr1146 26 дней назад

“So much flavor going on today.”

@kevinmcallister2577 26 дней назад

I'm definitely looking forward to seeing you cook some BBQ rattlesnake next week!!

@joebluerice 26 дней назад

I picked up a pork belly this morning. Came home and this is first video to pop up. Must be fate lol

@1974billym 26 дней назад

I never knew how much I missed the Boot Snake cut scene until there were several videos without one. lol

@chefsword1 26 дней назад

Love when I make something a week before Chud posts a video of the same thing.

@garyclark1135 26 дней назад

I've watched several dozen of your videos, and in many you ask us to tell you what we want to see you cook next. I think we all know that a RATTLESNAKE cook is inevitable and MUST be done. You could do a series, grilled, smoked, BBQ'ed, etc!!

@whiskeysmoke6500 25 дней назад

Love these cooks. I am still amazed at the plate on the cutting board that boils things and no smoke from the wood. Is it the magic of tv?

@ponsholm 26 дней назад

Great video as always! What I really like about Brad is the ability to introduce his way of cooking BBQ without pissing off the community, meaning meat “has to be it”. He takes chances and pairs meat with rice, even gets close to sushi sometimes and everybody is enjoying it. Great stuff!

@johnbowen5336 26 дней назад

One of the finest baby bok choy recipes I've ever had was simply garlic, ginger and sesame oil, added toward the end as it was stir fried.

@WB-iz6ot 26 дней назад

I just received the other day your leather knife pouch and some of the snakebite rub... Love that rub very taste with a a kick but not overwhelming but just right. Thank u and love it all and for the fast shipping out to Conn.

@shindukess 26 дней назад

Check out Harry Soo's cha siu sauce recipe. He shows the recipe with the red fermented bean curd and red yeast rice. He also teaches about the shortcut Lee Kum Kee jar sauce. Cutting the meat into strips gives more surface area for marinating and bark. Also it's usually cooked a little on higher heat to seal in the juices then lower heat to finish cooking. Mix the foil pork juices into the glazing sauce to drizzle on the rice and meats.

@stevefreeland7507 26 дней назад

Pho with that Char Siu would be fire!

@djdrew24v28 26 дней назад

Taking back Sunday Brooke! Make damn sure is still a banger!

@j0nclark 26 дней назад

Two things: 1) this recipe needs to happen! 2) Brooke’s Taking Back Sunday shirt!

@SmokinYuma 12 дней назад

Hi Bradley. Thanks for all the great videos! You actually made me pull the trigger on buying my first offset, and I'm having so much fun learning and experimenting. I'm also happy you didn't go with the Lee Kum Kee Char Siu sauce on this one, like a lot of people do, because that stuff is just way to overpowering (and extremely salty). Keep up the good work!

@finnk2759 24 дня назад

You can peel ginger with a spoon! Works wonderfully

@robertjmckenna 26 дней назад

My mouth is watering. Cannot wait for some Char Siu snake.

@user-ei5ks5qe2h 26 дней назад

Glad to see the the flies aren't just brutal out here on the Texas gulf coast. Made some Bachan’s pork brisket this weekend and got absolutely swarmed.

@fough111 26 дней назад

nooooo...welcome back "toooooooo"...Chub's barbque! Awesome video!

@bradschubert1372 20 дней назад

Looks so good! Gonna give this a try. Thanks for sharing, Bradley!

@johnmiller-kr4jy 11 дней назад

Great video guys. love pork belly, can't go wrong with it . Flavor is always fantastic this is a great recipe I think I will try Thanks for the recipe take care be safe cheers

@chadcooper7348 25 дней назад

I just made this last night! For the first 90-120 minutes, I place a tray of water underneath or near the pork belly, trying to create steamy environment. It keeps the meat side from getting dry during the cook, and helps soften the fat better. After that, I finish with the temp at 325 to get the top layer of fat dark brown & crisped. Also, I’ll typically cut the portion you used into 8 rectangular pieces. When it’s done, I slice it pretty thin, cutting perpendicular to the long side. The slices end up about square in shape.

@narbekalantarians6269 26 дней назад

That looks so money. We love grilled bok choy

@exasperatus2002 26 дней назад

I love making Char Sui, I make pork fried rice for the fam. They love it.

@richr7604 26 дней назад

That looks delicious!! As always another great video and an idea for a meal.

@Luke.Cooking 24 дня назад

Looks legit brother. Try it with an air fryer. 25-30 mins and done.

@alexrekzu4079 26 дней назад

I'm so happy my grocery store has decent slabs of pork belly. Excellent texture. The "red" food coloring does help in a placebo way ✊thx chudbud

@jmnorris50 26 дней назад

That a sick TBS shirt

@jamesking9807 26 дней назад

My wife has me make char sui pork tenderloin just so we can dice some up the next day for fried rice. So tasty!

@dwaynewladyka577 26 дней назад

We have a winner. It looks really awesome. Cheers, Bradley! 👍🏻👍🏻✌️

@cpmow831 26 дней назад

It’s midnight and I am craving char siu now

@bswd 26 дней назад

Well, I know what I'm cooking this weekend! Great video Bradley!

@russellrofe4849 26 дней назад

I love bok choi. I cook it seared on a griddle and drizzled with sweet soy sauce.

@ismaelhall3990 20 дней назад

You got a bubbly personality keep it up bro.

@dadlovestofish 26 дней назад

Chud, you continue to impress us. Thanks for all your videos! Another one I need to try.

@steven1365 26 дней назад

Fermented red bean curd is what supposed to give it the red color but it doesn’t work well Food coloring gives ya the vibrant dark red color

@PhysioDetective 26 дней назад

Great video. Try it with pork neck cut along the muscle bundles. Amazing! I do the same as you with honey. A short cut for the sauce is Lee Kum Kee, the OG Cantonese Chinese cooking brand. However I do appreciate you go the extra mile to make sauces from scratch (and breads, sausages, etc). Love your videos Bradley. Thanks! 🙏

@jonccwong 26 дней назад

awesome stuff. I normally like country rib for Cha Shu. I also thought about the color for a while, normally they use a "red/southern aged tofu" to get the red color. but I figure if we just smoke it (likely the traditional way of doing it) it would impart a red color without the need of a coloring agent. also normally we use maltose at home when doing it, think I'm gonna try it too to see if I can get it to tack up and add a bit of 'malt' flavor

@BoydLakeMaine 26 дней назад

5 spice and chinese sherry is the classic starting point.

@andyrocker7773 25 дней назад

shout out to Brooke's taking back sunday shirt!

@zirroshot 26 дней назад

everything I've seen on this channel looks delicious!

@michaelduncan2759 25 дней назад

I did this in sausage form a month or so ago. Awesome sauce.

@Stan_L 26 дней назад

Great! Thanks for sharing.

@noCo970 26 дней назад

I'd love to see an Uncle Roger collab

@mandoshane 25 дней назад

Awesome Char Shu sauce. Got my charcoal chimney yesterday. stoked. took two days to get from Manchaca station to Ben White lol.

@beechermeats9797 26 дней назад

For the algorithms bay bay!!!

@DingusMcGillicutty007 26 дней назад

I just bought a pork belly, maybe the last one in NorCal 🤷🏻‍♂️ I want this on a boa bun.👍

@gregsavchuk3239 26 дней назад

Brad, WoW! I'm All In! Thx...

@BenFeldman-kz7gt 26 дней назад

Looks great! Keep up the great content!👍

@katzsteel 26 дней назад

Love this kind of stuff! Looks great!

@hunterace1994 26 дней назад

Hell yes. Looks delicious

@slotedog 26 дней назад

Looks great man

@glennmoore6968 26 дней назад

Looks lovely! And giving me an idea for a dish much like yours!

@thewoodshop69 26 дней назад

Man you is killin me

@chrisliberty1773 26 дней назад

Made char siu ribs on the offset last nite fer dinner, just ate leftover while watching this vid!

@davidfuller581 26 дней назад

This looks good. And yeah, Char Siu is really not far off western BBQ now that I think about it....

@deanhale1156 26 дней назад

Damn.....how quick does the sun go down in Texas?😮😮😮

@rolwhit 26 дней назад

Bruh!! I been waitin for dis one. Ima do this for sure

@Trumpetmaster77 26 дней назад

Deliciousness bro!

@alexolivas3686 26 дней назад

I would love to see you do a video of you in a barbecue competition 🤘😎

@djdrew24v28 26 дней назад

Chud you should consider doing leftover videos. You make a bunch of really good meat but then what do you do with all the leftovers? What kind of meals do you make with the leftovers from your videos?

@threengcircus 26 дней назад

Brad, try that marinade on chicken. It's great. Not a fan of grilled bok choy as it can get bitter but it looks tasty!

@SuperPfeif 25 дней назад

Awesome!

@littlemax2012 25 дней назад

You could do a musubi style preparation with this one.

@1974billym 26 дней назад

100% doing this in the next couple of weeks

@MrWillowbeard 26 дней назад

Nice

@canuckinsk 26 дней назад

Wrapping pork belly is the way to go. Korean BBQ style is best.

@brianhudson3619 26 дней назад

Need to put this in some dried rice..

@bhlom4135 26 дней назад

Very inspiring & sounds A mazing! Thank you for your work dude👊 Still an unanswered question within Chinese culinary..... Who choked General Tso's chicken?😅

@AnaBatallas 25 дней назад

Make Sancocho soon! ❤

@reechee3 26 дней назад

Waiting for the smoked ramen video to go with this meat

@fangyang1026 19 дней назад

Lol me "leave these on about 15min or so" also me "its been about like an hour"

@traviscampbell8345 26 дней назад

In Aus our pork belly comes skin on 😊

@christaylor77723 25 дней назад

That would be baller in ramen

@Ohmslaw1 23 дня назад

You should do Ping Gai.

@StacyVictorino-gn7le 26 дней назад

Great👍

@cody8161 26 дней назад

Excellent video. a

@johnhurt9858 26 дней назад

I wanna see this on some direct heat ribs.

@dansmith8512 26 дней назад

Love it, would it be better over direct heat i wonder?

@ctruth9800 26 дней назад

How does the trivet heat up What kind of Wizardry is this?

@oc1rob 25 дней назад

save the other half and make Steamed Bau's!

@mattro4902 26 дней назад

Red DIE 40. May want to skip that one, guys. Everything else looks fantastic!

@BoydLakeMaine 26 дней назад

It's just beetle shells.

@brandonbetts4925 26 дней назад

Gotta do ribs same style🤟🤘🤙👊

@PhysioDetective 26 дней назад

Great recipe. Bradley - what is the disc you heat the sauce on? Do you have induction built into the table or is it an electric cooker? I love it and want one!

@jl6634 26 дней назад

you should really add the fermented tofu. it adds a real extra depth to the flavor.

@jamieparisi1795 26 дней назад

How does that heat plate work?

@russellcrawford4809 26 дней назад

Dangit that looks tasty

@roscocsa 26 дней назад

You know, I would kinda like to see snake bbq

@DaveCosley 26 дней назад

At the beginning ov the video you cut the meat in 2 pieces. You said they were different cuts of meat. Did you taste a difference in the end? Just curious. Thx. Great episode.

@blueenglishstaffybreeder6956 25 дней назад

Hi mate from Australia, can you do a vid on Jamaican turkey thigh, or maybe just a Jamaican jerky turkey, I did one a couple weeks ago and it was phenomenal, cheers