Smoked Pork Steak! | Chuds BBQ

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Опубликовано:

20 май 2024

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Комментарии : 133

@185MDE Месяц назад

I own an offset smoker because of this channel.

@craigjohnchronicles2504 Месяц назад

Now you need a direct heat cooker because of this channel. :)

@185MDE Месяц назад

@@craigjohnchronicles2504 that chud box looks prettier and prettier every day!!!

@carllarsson8020 Месяц назад

Me to!

@johndobbins3880 Месяц назад

I got rid of a direct heat cooker to get an offset, now I know I need both!@@craigjohnchronicles2504

@connerduff4852 Месяц назад

Same Chuds is the man!

@twrecks9119 Месяц назад

I love the Bones tries weird food segments.

@GrizzAxxemann Месяц назад

Glad to see Brad & the boys using good glassware for good bourbon.

@LukeFord_Music Месяц назад

The knife Rollout/rollup still gets me every time and I’m not quite sure why. Those pork steaks look amazing!

@topshooter2006 Месяц назад

I never paid much attention to the knife roll other than I always thought it made a nice presentation and I wanted one, but I didn’t understand why it was in every video. And then about a year ago, my wife pointed out that he had something hidden in the knife roll. Now I slow down and look every time.

@gregoryruth2949 Месяц назад

Seems like the knife roll has a different random item in it every time. Today looks like a shaving brush.

@drachen6096 Месяц назад

@@topshooter2006 Yeah there was a tech deck in there one time

@jamesgalbraith5011 Месяц назад

I love the honesty when things don’t go as well as you would have liked. Happens to us all 👍🏻 Still looks delicious.

@drillsgtlangdon Месяц назад

As much as I love the pork idea here, that Elijah Craig Toasted Barrel is killer! If you want something even better and at around the same price point, grab a bottle of Michters, Single Barrel, Small batch. Freaken amazing! and goes super well after a nice smoked pork feast.

@tompugh2928 Месяц назад

I'm from the St. Louis area, and we make a lot of charcoal-grilled pork steaks. They are usually only 3/4-1" thick, but flip and sauce.

@dodoheadofCentury Месяц назад

Love that you were honest about your process and the outcome not being exactly what you wanted. These videos are so good! This helps me a lot when I am doing cooks to try stuff out and be a bit more of a free spirit. I don't have to constantly reference materials because I have binge watched all of your videos (and some other channels but your are my #1 ;) so I have developed a bit more of a feel for BBQ rather than a step by step process between experience and watching these videos. I appreciate what you do Chud!

@jimmyvau Месяц назад

Pork steaks in STL are often grilled over hot coals with BBQ sauce. My favorite way is to get about a 2 inch cut, season it like a pork butt, then smoke it until probe tender and sauce it up and serve.

@simonbarz9354 Месяц назад

Brad finally learned how to name his videos right. Watch his views go up!

@jkpq8738 Месяц назад

B-Rob should be the new stand-in for Jack Black in Tenacious D when JB has to go film another panda movie :-)

@chriscrist911 Месяц назад

Love a good pork steak.... never cooked one whole like that. Usually slice up a butt into steaks about 1/4 in thick, grill it off. Going to miss Joe Yim in the vids...Been great seeing the BBQ guys together. I had a idea... You need to have someone draw a Mt Rushmore theme with the faces of the BBQ pit master you hang with.

@toranas1500 Месяц назад

I lived in Korea, and I ate a lot of weird stuff, but I drew my line at the silkworm pupa.

@rphillips1217 Месяц назад

Chudley!!! When is that grill gonna be available?? That looks incredible!

@jimstokes1076 Месяц назад

Pork steak is one of my favorites, I smoke them to 140 then sear, nice and juicy

@58limited Месяц назад

This looks like a great version and I like that you post videos of the cooks that don't turn out like you planned - gives your channel a real life vibe. I haven't made a pork steak in awhile, I usually cook them like Snow's does: thick and slow grilled 12"-18" over the coals. I use TexJoy steak seasoning and they taste just like Snow's pork steaks.

@Ahglock Месяц назад

I hope "spike" found his way home.

@seansmith3747 Месяц назад

Thank you for introducing me to pork steaks on elevated direct heat

@mikemontgomery8892 Месяц назад

I have done these as thick steaks from raw with homemade jerk as a marinade and they come out very good. About 250 for a while and finish at a little higher temp.

@JOSEPHBETTGER Месяц назад

I love this channel, regular watcher of the videos In STL where pork steaks are a staple, 0% of people would watch this and believe you're doing what we call pork steaks. They're sold pre sliced from the pork butt into steaks already, very economically priced, and usually they're cooked on a Weber kettle with lots of Baby Ray's. Hope you do a version 2 of this with the steaks cut!

@kellyschue3103 Месяц назад

The chud chimney flame was looking like it was getting out of control for a minute there haha great video

@circlingsky Месяц назад

Thanks for exploring different ideas and showing less than expected outcomes. Keep it up you might stumble onto something next level.

@mikedicampello7969 Месяц назад

The steaks look great. Lovin the bourbon/whiskey shots at the end lately

@Campfirepiston Месяц назад

Someting I have never seen watching many BBQ influencers admitting it did not turn out as good as expected, I appreciate the honesty New sub 💯

@thebigv8644 Месяц назад

Maybe slice them and reheat in sous vide, then do a super quick hot sear over the direct flame

@ericladuke650 Месяц назад

YO! that would make a fire Banh Mi sandwich!

@johndeschain2156 Месяц назад

Awesome, well done lads.

@dwaynewladyka577 Месяц назад

A very nice cook. I like the bark on the pork. Cheers, Bradley! 👍🏻👍🏻✌️

@Stan_L Месяц назад

Great video! Thanks for sharing.

@SilverFoxCooking Месяц назад

I know it is a barbecue channel, but reheating sous vide is the way to go heating up meat without creating additional cooking. Or maybe wrapped with some iberico lard.

@Nothing-zw3yd Месяц назад

I often get pork steaks from the store, marinate them (usually a dijon vinaigrette), and throw them on the grill. Heat up a side or two, and that's a good, economical meal. If I'm doing chicken or smoking something, I'll make a couple pork steaks or country ribs ribs to snack on while waiting for the main course to finish.

@sporadicamnesic Месяц назад

I love how the Chud shop is more like your own personal bar when you guys just hang out there in the evenings. Shop by day, bar by night 🤣

@louvkjr Месяц назад

@chud pork steaks cooked on Weber indirect with pork rib rub. It's AMAZING

@joshuaharvey8046 Месяц назад

Does anyone else say to themselves “pat it dry” when they dry anything!!

@tonydeangelo7317 Месяц назад

Yes and I hear ding ding in the background too!

@twistedsphere Месяц назад

totally!

@gavinmclaren9416 Месяц назад

Yes, and I always comment to myself (or anyone listening) that to not season the sides is a "Rookie Move". I always say this now, without fail.

@twistedsphere Месяц назад

@@gavinmclaren9416 my wife and I do that too lol

@harrisonbergeron9764 Месяц назад

I have a couple of those Cuts walking around in my back yard at this very minute. Come September/October they will be hanging out in the Freezer.

@Trumpetmaster77 Месяц назад

Deliciousness bro!

@SuperPfeif Месяц назад

Awesome!

@hellsfortune7132 Месяц назад

Kinda like these vids with all the guys because theyre like half about the food and then half just kinda just messing around, good vibes

@miguelserna793 Месяц назад

I did something exactly like what you were looking for, but by accident. I had a piece of shoulder pork but it was very loose (more shoulder including the copa than the copa alone), so I tied it really tight with butchers twine to keep it together. After I took it off, the texture was more Deli Loaf type than smoked meat. But, it was the softest juiciest shoulder I've ever made. Griddle it in round slices just like that and it was amazing.

@Amocoru Месяц назад

Man. I want to get this just to put it in my next chilli with leftover brisket.

@Truffel12 Месяц назад

This is the cut we use in the Netherlands for pulled pork. Its highly available and cheap as chips.

@erickenning3155 Месяц назад

i need an update what happened to Spike?

@TheBigburcie Месяц назад

Burnt end style in sauce would be great for appetizers.

@jamesmccloughan1057 Месяц назад

I was drinking Elijah Craig before it became popular. It used to be the best cheap high-end, before the price hikes. I bought it for under $20 a bottle for the small batch...lol

@catfishstalkeroutdoorswith530 Месяц назад

Awesome

@guybowden3075 Месяц назад

Here in Australia, a pork shoulder is tricky to find, this cut looks a lot like a pork neck (collar butt) and is easily found at most butchers. Love this idea, keen to give this a crack. Did my first rump cap reverse seared on the weber kettle at the weekend btw. Sooo good. Cheers Brad.

@paddygleeson664 Месяц назад

I see a gosney dome in the background. Smoked meat pizza sounds goood

@mikeotte1609 Месяц назад

Another awesome video... love the experiments... what do you think if you brought it up to only about 145 - 150 degrees on the offset... kinda like sausage ... then next day flat top/ charcoal grill?

@CoffeeAndSmoke23 Месяц назад

@Chudsbbq Have you tried thick cut St.Louis style pork steaks on the offset ?

@josephhorswell4839 Месяц назад

Dude, you are so funny! Love the running gag hiding an "Easter egg" in your knife roll, different for each vid!

@anthonplake Месяц назад

I saw you and Joe at Snow’s on March 23 but was too star struck to say hey 😂

@freddygreen1968 Месяц назад

It would have been interesting if you did a thin deli slice on that pork while it was cold, then warmed up on the flattop. Almost like a cheese steak sandwich

@itildude Месяц назад

I did a pork loin on my Chud Box last night. My God did that come out tender, juicy, and delicious.

@SchwarzeskabelGWP Месяц назад

Always funny when it says 0 views but has multiple likes

@mikebuzz5784 Месяц назад

There is a bbq place here in Alabama that smokes this cut to about 165 and puts it on the meat slicer, Slices it super thin for sandwiches. They are amazing. You should try it.

@brianprince3110 Месяц назад

Time for another build video

@coryfoster401 Месяц назад

Can you show us a few ways to use the built in grill on the offset? Looks like it’s a bit odd to use

@beechermeats9797 Месяц назад

For the algorithms bay bay!!! And Mighty Joe? Instant classic!!!

@cubaisdeath Месяц назад

I've had those silk worms from a street vendor when I visited korea, the pupa is better than the worm itself, but I'm not a fan lol. I'll try anything once though, especially those pork steaks lol

@dennisschickling2249 Месяц назад

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

@foodonfire3662 Месяц назад

You are so damn honest about your outcomes. I could see slicing it quite thin, then griddled and piled on rye with slaw and a tangy sauce.

@907jl Месяц назад

That looked really good! Maybe chill overnight, and then slice thin on a meat slicer, and reheat in a kettle of western N Carolina Texas Peat mop sauce? Would make an awesome sandwich! Was that Chud Box stainless steel?

@lx2nv Месяц назад

I'd eat that...and now need Toasted Barrel in my life. If you can find Jefferson's Tropic I highly recommend.

@bendosia Месяц назад

love seeing Twin Creeks in the background...how come I never see you guys smoking or bbqing when I drive by?? Looks great though...soon as I get the cash, I'm swinging by and grabbing a chud box or offset smoker

@countryfirstusa9072 Месяц назад

Dryyyyyy😮

@sophiepickle2422 12 дней назад

what knife wrap is this

@funfunstuie Месяц назад

when is that charcoal grill going to be available to purchase?

@kevinbaeyens7753 Месяц назад

Look a lot like pork neck, something we use a lot in Europe.

@817Elzacatecano Месяц назад

Not related to your main content whatsoever, but you should try if you can get ahold of the Elijah craig barrel proof c923, it's so freaking good

@gcampos5150 Месяц назад

Try in a Cuban Sandwich.

@chrisbarrientez7242 Месяц назад

💥 VIDEO SUGGESTION! ... what's the best way to warm up a steak or any beef, gas , microwave, grill , oven, ect? 💥

@twinkletoes77ku Месяц назад

Reheat in the Sous Vide. Then sear it off.

@joesears3310 Месяц назад

Have you ever made smoked pork chops? I used to get them from German Butchers or Amish markets. Can you make them?

@bradleverton3233 Месяц назад

Makes me envious that you buds to hang out with based on bbq. You guys definitely have a good time.

@TheJeracuda Месяц назад

hey Bradley I'm curious have you ever tried to smoke Plant based "meat" and if so how did it turn out? I actually tried an impossible whopper and couldn't really tell the difference but I doubt the same could be said for steaks

@r.slaurent437 Месяц назад

HERESY! DRAG HIM TO THE INQUISITOR!

@TheJeracuda Месяц назад

@@r.slaurent437 like I said when it comes to steaks I'm sure you can tell the difference but I'm curious about it

@sideyardbarbecue3214 Месяц назад

Have bones try lutefisk

@jeffn.7265 Месяц назад

por favor chili rellenos y tortilla de maíz chef y agave Margarita por favor

@brianprince3110 Месяц назад

Shaving brush

@danieljones9884 Месяц назад

Everyone wants to know, did Spike find his way home?

@joshbartoszuk9563 Месяц назад

Did the dog ever leave?

@tonybivens1945 Месяц назад

I think it would have been awesome to have sliced it thin and made some type of hogie

@MrAirtaz Месяц назад

Why did you put them in the fridge?

@davidfuller581 Месяц назад

I'm just sayin, that flat top grill combo? instabuy.

@joelewandowski8232 Месяц назад

What happened to Spike did he finally leave ?

@brentjohnson2315 Месяц назад

Why would Spike want to leave?

@charliec.6490 Месяц назад

Maybe you were too "smoke-centric". Haha. Wish I had in for dinner.

@fredrikstalnacke6408 Месяц назад

👢🐍

@CH-ec5on Месяц назад

Boar bristle shave brush.

@Qdarnell89 Месяц назад

Where is the chudd 65?

@screaminyj Месяц назад

What happened to Spike?! Is he the new shop dog? Inquiring minds want to know.

@ronsimpson143 Месяц назад

Put that on the slicer and make some deli meat. And the pupa? NO F-ING WAY.

@cdgarcia453 Месяц назад

Maybe a lower temperature? Pork would have not dried out

@kbraker510 Месяц назад

I love pork steak, unfortunately most if not all meat departments and butcher shops cut them with all sorts bone and blade steaks still attached….best bet to do it your self is to get a whole pork butt and cut and tie it your self.

@dtpfeiffer Месяц назад

Interesting technique. I for sure expected you to slice it into steaks before smoking. I still think that's the way to go, as you get more surface area for seasoning/bark plus a shorter cook time.

@canuckinsk Месяц назад

I'm guessing that's over cooked. I like to do pork steaks direct like beef steaks.

@brianfaherty31 Месяц назад

So what happened to the stray dog?

@timmcfarland2853 Месяц назад

I came to say that it looked dry. Pork steak would be good at about 160-165. Like you said, it's not pulled pork.

@tlc2011jlc Месяц назад

Try actual cod livers in a can. We eat them.

@beneller7791 Месяц назад

I have no doubt that tastes great but that's not how you cook a pork steak. Check out how to grill/smoke a St Louis Pork Steak.

@turtal46 Месяц назад

Yup, they look good, and is definitely pork cut up into a steak, but these are not pork steak.

@TRE601 Месяц назад

That is exactly how “HE” cooked “HIS” pork steak.

@turtal46 Месяц назад

@@TRE601 Sure, you can call anything whatever you want, but these are not what you would call a traditional pork steak. I could make "burnt ends" from picanha, but they aren't really burnt ends though.

@TRE601 Месяц назад

@@turtal46 he was not trying to make traditional pork steaks. He said that many times. He has videos where he has made traditional pork steaks.

@turtal46 Месяц назад

@@TRE601 I believe he said he was going to try using the offset, and that was the major difference? Unless I missed some dialog somewhere, he didn't make claim that he said anything about them being THAT different "many times"? He even said he messed up on how he would have warmed them up? I'm not saying they don't look good, or only one region of the country can make a specific dish the "right way". Heck, I've had some amazing Jersey Pizza is places that most certainly aren't near New Jersey. At the end of the day, I'm being pedantic and just being silly. Apologies if I came off as gate keeping