This Could Dethrone Brisket as the King of BBQ | Chuds BBQ

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2 июн 2024

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Комментарии : 471

@riaanmulder778 Год назад

Staple here in South Africa. High as possible heat (200 - 250 degrees c) for 30 to 45 minutes. Then turn it down to 150 degrees c for another 3 hours. Crispy crackling and melt in your mouth meat. Its crazy. And also always bone in pork belly. Pork belly super cheap here($4,68 a kg/2,20462 pounds), so its on the menu on a weekly basis.

@mdowns989 Год назад

Ok .. I've meant to ask before but the table top chud plate you use your cook pots on... How do you get heat to it to cook with it? Or is it heated prior to putting on table?

@brandonmarshall8990 Год назад

I'm also curious about this! saw him throw it on the table with his bare hand so really interested to know how that works

@1974ribtickler Год назад

I third that question. Has me scratching my head over how it works. Please enlighten us good sir.

@skydoesminecraftkid Год назад

I believe that it is just a protection for his wood counter. He preheats the pan in his grill and sets it on the metal disc for better filming is my guess

@norocomgt Год назад

I’m so glad you made this channel! Last year, I enjoyed the smoked meat videos, and this year, I have enjoyed the recipes for making the entire meals from scratch. Thank you, Brad!

@Porkchopexpress36 Месяц назад

Title alone deserved my subscribe

@cbau45 Год назад

This looks awesome. Adding it to my list for the spring. Appreciate the quality videos. These recipes are fantastic!

@amiradib1007 Год назад

So weird, I literally made this yesterday. Love the dual textures of crunchy skin and soft meat. Delicious.

@nytiger Год назад

Ssamjang with pork belly is a heavenly combination. And to introduce this to low and slow smoked goodness is absolutely brilliant! Love love all your videos! 👍❤️

@SidewinderINC Год назад

Now that's something I can easily do in the UK as skin on pork belly is plentiful at every supermarket. A brisket or bone in pork shoulder is a much rarer.

@MrRilarios Год назад

Here in Colombia (medellín) buying pork belly without skin is almost a sin. I haven't found a bone in pork shoulder without going to a butcher and begging

@sjacko1066 Год назад

It’s a decent price as slab from your local butcher too mate

@kevinbridle1831 5 дней назад

I'm in the UK , I have been going to the local butcher for years now, he lets me pick my whole pork belly, just ask, its amazing how interested they become when you appreciate their efforts.

@rpm2night Год назад

Hey Brad. I’ve been enjoying your videos over the past few weeks. You make it fun to BBQ. Your videos are well edited and your personality is awesome. You’re always asking what we’d like to see you cook next. Take this seriously or as a joke, but maybe as a spin-off from your Weber Kettle Series, make a Weber Smokey Joe series. Obviously not as versatile as a full sized Weber kettle, but still useful and can yield pretty good results depending on what’s on the menu. Either way, looking forward to many more great videos.

@holg3070 10 месяцев назад

Hi Brad. I just cooked a pork shoulder with the skin on and used the salt ontop and water tray. I appreciate you and your channel and everyone whom has contributed!

@yammyguy78 Год назад

I don't know who you think you are, but you've become my number 1 cooking inspiration! :D Thank you for everything!

@chrisgasca9965 Год назад

As always, an amazing video! Thank you Chud!

@stevied721 Год назад

What’s the steel plate that you had the pan on when you made the sauce?? Do you have a video that gives more detail about it?

@paulknight6572 Год назад

Dude, I've watched all of your videos over and over. You've been such an inspiration so....... I've spent the equivalent of 400 bucks on sausage making equipment and have some serious plans. I've got.some awesome ideas that I've come up with along with some game billtong and chorizo. Just wanna say a massive thanks for the info, ratios, ideas and inspiration. Being in the u.k. our diet, takeaway, cost of food is totally different from over the pond. Massive thanks to you, your vids and rather comedic nature. 👍👍👍

@user-ti9hp4je9i Год назад

13:06 I almost expected a drop kick into a refrigerator after that table slap

@fromobile1 Год назад

Fiesta’s got ‘em !

@paulielivio8698 Год назад

I love how you bring traditional food and cooking techniques that you've researched to barbecue it's a nice unique style of cooking. And the cast iron as the cooker for your saute pans is genius.

@andrewknaff9220 Год назад

I think he was using the cast iron disc as a trivet, not a heat source. He placed the cast iron on the table with his bare hands, so I highly doubt it was hot enough to heat the pan. I would guess that the pan itself was preheated and the cast iron was there to protect his table from the heat of the pan.

@muzzaball Год назад

@@andrewknaff9220 Thanks Andrew, I was wondering about that. I thought he had heated it up first - but it didn't burn his bench!

@jvf7762 Год назад

The knife roll gag gets me every time.

@sjacko1066 Год назад

Looks amazing!! I love making pork belly burnt ends, I have never tried something like this before thanks 👍

@danashay Год назад

Out. Freakin. Standing. Excellent production values. Great sound track. Just loved all of it! Please carry on!

@zanelong6293 Год назад

Bradley - love your prep space - would you consider an episode on cleaning / maintaining your cutting board (particularly everyday activities)? Thank you!

@Patrick94GSR Год назад

Yes please how do you clean the work surface especially after working with raw meat? I have some big wood cutting boards that I avoid cutting Rae meat on just because I’m always afraid of not getting it sanitized enough. I stick to the plastic or corian boards for the raw meat, then throw into the dishwasher.

@ericousleyjr9119 Год назад

That Chud box is AWESOME!! I want one lol!! Great cook Brad!!

@user-ur8vm8ii4z Год назад

You’re the man Bradley. Thank you so much for the great recepies

@mpopky100 Год назад

Your videos are ALL ALWAYS perfection. APPRECIATE YOU!

@gdpfandangler Год назад

This is Cantonese style BBQ. They are the masters

@toddstropicals Год назад

I make this a lot, but I did worked in a Chinese restaurant... Wild Fork is great! And yeah there's a ton of ways to make it. Sounds delish! I want to do a crispy skin duck on the smoker.

@richr7604 Год назад

They both look delicious! Everytime I see your videos I get hungry. Definitely trying the direct heat one for a Sunday dinner..👍

@Primo_Supremo21 2 месяца назад

Looks incredible. Definitely trying this asap

@johnnyparker5 Год назад

I appreciate these meat alternatives. I used to cook brisket at least twice a month, now I'm twice a year with the prices and I find myself cooking much more pork and poultry.

@theeristicwriter8280 Год назад

that crunch when cutting into the direct heat cut was THE most satisfying sound I have ever heard in my entire life.

@martinberry9616 Год назад

Loving you videos. Inspiring me over the pond in UK! 🙌🏻🙌🏻

@thisoldbelair Год назад

I love hearing from folks in the UK and other parts of Europe that do BBQ! Cheers bro 🤙🔥

@martinberry9616 Год назад

@@thisoldbelair do you ship rubs and other things to the UK?

@thisoldbelair Год назад

@@martinberry9616 I haven’t personally shipped anything to the UK but i don’t see why you couldn’t order rubs from branda you want to try directly from the brand or from Amazon. :)

@jhaas68865 Год назад

Seeing other channels try to do pork belly as brisket was nice but this it totally different and I want to try it. They are all trying to make something super tender but that crisp bite sound is awesome!

@jeffronco1089 Год назад

As always an awesome video 👍🏻 Keep them coming 😊

@TheTravelingMerchant199 Год назад

Thank you for doing your vid at goldies you sold me on the foil boat method when the critic liked your foil boat method best. Keep up the good work

@avsimmons72 Год назад

So much personality! Dude needs his own TV show. It'd be a blast.

@oldfool5002 Год назад

TV is dead this guy is right where he needs to be

@zve482 Год назад

Lovely work there. Appreciate your time doing it. I’m sure your family and friends love you very much.

@alecgordon272 Год назад

Noiiiiceeeee. Always thankful for these videos

@Sue_D_Nymn Год назад

Hoodoo Brown's cracklin' pork belly is straight crack. Absolutely delicious. I only wish I lived closer.

@rw9495 Год назад

First thing I'm making when I get my electric smoker for christmas!

@kipkadlec1429 Год назад

Wow! I just bought a pork belly and of course it is skinless. This is definitely going on the to do list! Keep up the awesome motivating videos!

@bavariasuhl Год назад

best bbq channel ever, and i have watched them all

@teamfreshfishing1154 Год назад

I love the socks and the crocs👌🏻

@guwu4479 Год назад

Those fightin words there, Bradley!

@byronmiller3159 Год назад

Well done, Bradley🔥 your channel is awesome, keep the hits coming!!

@heycuz5841 Год назад

Very good presentation, cuz. You make us all want to try it !

@rcradiator Год назад

It'd be awesome if you could adapt Chinese Cooking Demystified's recipe for Siu Yuk (crispy skin pork belly with crispy puffy skin) for the backyard. Their recipe is meant for a home oven, but it would be really cool to see your take on it.

@aalfonso4706 Год назад

Chicharrón is awesome ! I make it all the time in my house , I’ve been lately putting rub on it everywhere excluding the skin of course . I smoke it for an hour or two then I finish it in high heat to get it crispy .

@blueenglishstaffybreeder6956 Год назад

I’m saving this one to my favourites, with the direct heat I’d put a couple apple wood chunks in the charcoal, yumm

@Stan_L 6 месяцев назад

Great video! Thanks for sharing.

@Michael-yt3wz Год назад

Another great video! Thank you.

@geebee44 Год назад

looks and sounds AWESOME!

@fiftyf1 Год назад

I keep waiting for you to cook something on the Joe Jr. sitting by the fence. Great cook, and I really thank you for introducing me to the direct method for cooking pork. I am hooked.

@arnbirni Год назад

I will absolutely copy/paste this Greetings from Iceland Thanks

@NS-yt1vy Год назад

The way Carl came up and stood there scared the crap out of me.

@markthomasstopani8516 Год назад

Seriously you rock!! Great videos!! I can't wait until I can get the Chud press.

@homegrilladvantage Год назад

BR just doesn't miss...I have been wanting to cook some pork bellie again for a while and this was the motivation I needed Lol

@keithreding1828 Год назад

This has become my favorite youtube channel.

@lucascady4992 2 месяца назад

Back in the early 90's I had a local Butcher shop that sold bacon with the skin/rind still on it.. It fried up great and gave us the Glassy, extra crispy, crunch on perfectly cooked soft bacon!!

@michaelbeyrlejr.1884 Год назад

Now I have to try this!! Also, have you done a video on making pork rinds from the skin?

@duaneleibler 10 месяцев назад

Love the entertainment, better than a good movie, and still learning something, nice job!

@24kachina Год назад

Fabulosity as usual. That vermouth jus looks fantastic, for just about any meat.

@OffsetRookie Год назад

I've never had this before, but it looks super tasty. Might just have to give it a go!

@dumduminflorida Год назад

I can’t wait to make this! Question for you. I have a Kamado Joe. Would you recommend going low and slow with deflector plates or go low and slow over open coals?

@lexwaldez Год назад

After offset smoking I'd think about chilling and hitting it with an air fryer because... ez pz. Your food looks amazing and is inspiring. I mean you inspire thousands to try new things and cook. Amazing.

@237racing3 Год назад

You da man!!! Thanks for the idea!! I cannot wait to try this and the sauces.

@marcharris6015 Год назад

Ummmm yes please! Headed to Costco after work to pick one of these up. The texture of that skin sounded insane. Thanks Brad!

@luketolley5732 Год назад

the way you finished off the one on the offset is great on a weber kettle.

@ihatepeopleyes9492 Год назад

Pork belly and brisket. Yes.

@ryan71100 Год назад

Im in CT. Hoodoo brown is incredible!!! Love going there!

@EverydaySatya Год назад

Doing this recipe today or tomorrow - thanks bro!!

@tristanjonas6343 10 месяцев назад

u got me at "little bit of msg"

@007cyklone Год назад

Man that looks so good my mouth is watering

@acetejada9170 Год назад

I just shot cola out of my nose when Carl came quietly out of no where! It was so creepy, it was perfect! 🤣🤣🤣

@tl56kmair 11 месяцев назад

Love the shotgun shell. I just gained a new level of respect!!

@bleve97 Год назад

My go at this worked brilliantly. I used water in the bowl of a WSM for the first 2hrs at 250f skin side up, then no water and ~350 for ~90 mins skin down. I just used salt, pepper & cajun spice on the meat side, next time I'd not use the cajun, it didn't really work. I spritzed once or twice with apple cider vinegar during the skin down high temp stage.

@LJDMusic Год назад

Long Live the Chud

@vincentvdb3151 Год назад

Hmmmm, your next recipe? Something pork again, think trotters, tails, snout, grilled veggies, polenta, ... seriously out of the box :-)

@krisbabic89 Год назад

Looks Great!

@Brendacho Год назад

I love Wild Fork. They’re my go-to when I need meat. Everything is fresh and locally sourced.

@davidupton4730 Год назад

Great recpies and great entertainment Americans really know how to eat well, Us Brits have a lot of catching up to do, like the way your vids are edited , Many Thanks.

@elfeeyoo7172 Год назад

Hoodoo Brown BBQ! Best BBQ in CT by a long shot.

@pronumeral1446 Год назад

Looks great but nothing can beat lamb shoulder!

@jabawockee199 Год назад

Use the shotgun shell in your knife bag, in a shotgun, to eliminate the 2 snakes in your boots! 🤣 Another great video Brad. I’m sure it’s deliciousioso…aaaabujbajubaju

@kevinwestfall7815 Год назад

The sound of that skin crunch 🤤

@thursdaynite Год назад

I'm from CT, Hoodoo Brown is the truth!

@Donkim420 4 месяца назад

Try dipping in a Dijon mustard.... The absolute best friend of pork belly.. I normally sou vide them and then fry them in bacon fat for a very crispy outside...

@nickanderson7851 Год назад

GREAT Vid!

@raymondAVC 5 месяцев назад

brad, the best sauce for crispy pork belly is called jaew som, also known colloquially as crack sauce

@rq5304 Год назад

As a cuban american we make whole hogs and pork belly all the time . I use the same method when smoking pork belly. But after two hours i wrap the bottom meat portion with aluminum foil with apple juice and increase my temp on my webber smoker offset to about 350 dg for about an hr. It makes the meat soft and tender and crips up the skin to perfection. Give it a try.

@Trumpetmaster77 Год назад

Mr. Una Culebra en mi bota! great cook!

@StaIIHawker Год назад

Hey, Brad. Don't sweat it, actually the one that you "screwed up" and burnt but subsequently scraped, this is an actual technique used in Cantonese bbq crispy pork belly, but next time, hang the pork belly vertically to scrape, so the bitter burnt bits dont fall back into the skin. Love your channel, big fan!!