Barbacoa on the Weber Kettle (Super Easy!) | Chuds BBQ

[@spencew.g.]

This is in my top 3 bbq channels. He has such a natural take to this. Very and always entertaining. And so informative. Amazing channel. Thank you so much for what you do!

[@Megabear90]

which others do would you recommend? I like smoke trails (extremely funny!), how to bbq right and mad scientist

[@ekill1395]

@@Megabear90 I like those, but I also really like Baby Back Maniac, and I've started watching some Smoking Dad BBQ recently.

[@airenthusiast2000]

@@Megabear90 How to BBQ right is also phenomenal.

[@spencew.g.]

@@Megabear90 I watch All Thing Bbq. They have a great store also. Also Sam the cooking guy channel. Not really bbq. But great overall cooking channel.

[@hookedonbarbecue]

1. Chud 2. Mad Scientist 3. Jirby 4. Joe Yim 5. Smokin’ Joe’s

[@randykuhn7491]

By far, one of the best bbq channels on here. Concise, to the point and funny while being easy to follow. And this weber kettle series is really getting my attention, as that is my current apparatus. Well done sir! I always look forward to your videos!

[@reuben5570]

Im doing this for my wife this weekend, Good Mother’s Day cook.👍🏽

[@chosenone599]

One of the best bbq channels on KZbin

[@shaneorr1476]

Brad, you are single handedly driving that price of beef cheeks! All kidding aside, I absolutely love how you experiment with different ways of finishing them. Very worthwhile!

[@m.687]

Beef cheeks have been harder to find recently. Last weekend I substituted the cheeks with a chuck roast. Wrapped after 4 hours with some wagyu tallow and onion and it turned out perfect.

[@djrtime1398]

Same here. Faux barbacoa made from chuck roast. The heathens in my neck of the woods don’t know the difference, they just gobble it up! But without your instruction, it’s given me the foundation for making it from chuck. Thanks

[@johnhurt9858]

I do Chuck roast a lot. Love them

[@themessenger8334]

I've always wanted to make true barbacoa but never was able to find beef cheek until recently. I've always made it with short rib, which is pricey, but the fat content is perfect.

[@m.687]

@@themessenger8334 I'm sure that's really good. Maybe I'll try that next time.

[@KYSeahawks]

Can't wait giving this a try tonight. It has sounded so good for so long. Never had Barbacoa so interested in trying it.

[@robertherwig9048]

Seems like a genuinely good guy. I really enjoy this channel. Thank you Bradley!

[@scoobtoober2975]

Just made this. Amazing. Thanks. It really doesn't need anything except salt. Super delish. It does look very gnarly out of the package. Smoked mine for 4 hours. Pellet grill

[@blakeharmer2558]

PHEWWWWWWWWW these look too good. Adding to my "must make" list.

[@kuch96ss]

Brad you're the best on KZbin thanks for another fun video

[@fjrrz]

So satisfying and joyful to watch, it looks delicious mate. Regards from Mx

[@dustinpitre2278]

that salsa is awesome, all the flavors are great!!

[@FlossinBBQ]

REEEALY like the crockpot suggestion. So simple and yet - never crossed my mind. I have been using my electric smoker as a hot box to finish cooking meat at 200 degrees over night. Thanks

[@realpdm]

I wish you or someone would do a pork chop in the style of Perry's Steakhouse. I've cooked some great pork chops but I've never quite gotten a match to what they do. If you haven't had it , it is epic. Loves your videos and am always learning something. Thanks for doing what you do.

[@rmbettac]

Gosh I love this channel. My in laws are from McAllen TX and I am going to make this recipe for them.

[@rodneypratt4324]

That looks wonderful I'm old I just like cilantro and onions and my barbacoa. Torchy's adds avocado wedge and I don't know why..

[@billhovey5860]

Want to thank you! Your channel helped me get my offset game up to another level! U also got me and my gf making home made sausage. We will be in Texas for 10 days in August exploring BBQ and whiskey hope too see u there!

[@RandomInternetPeople]

Have this in my oven rocking 170° from last night as Im watching this. Happy Cinco de Mayo Chudley!

[@twhdvm]

OK, this looks awesome. I need to find some beef cheeks soon! Maybe a PBC series next?

[@bravo9026]

Pit barrel cookers are junk.

[@AndreaShink]

oh, do I wish you'd dropped this vid BEFORE Cinco de Mayo! I would have gladly made this tonite! dang... looks 💣💣💣

[@Ocgt]

Love the channel and lack of advertising… please don’t go all guga food and have 10 ads per video 🤷‍♂️🤦‍♂️ this is by far the best channel I’ve been watching lately for cooking 💪💪👏🤙

[@jeffstundel1492]

Your previous beef cheek video motivated me to get my cheeks to the store and buy a mess of these to smoke - and now I’ll never turn my back on them! And I grudgingly admitted to the guests that the salsa verde recipe was yours when they said it was the best they’d ever had. That kind of hurt. 🥺😏

[@sebbasket33]

Can’t find the recipe for the salsa verde, can you share?

[@jeffstundel1492]

@@sebbasket33 - Go to his December 8, 2020, “Beef Cheek Barbacoa” video - the recipe is above the comments. 😃

[@sebbasket33]

Green sauce Juice of 3 limes 4 medium jalapeño 1 bunch cilantro 1 avocado 1 tbsp cumin 1 tbsp chili powder 1 tsp xanthan gum 2 tbsp salt 1 cup oil Enough “water” to blend

[@tsa2191]

Doing the tortillas justice! I’m even more of a fan! Nice press setup!!!

[@davedave9863]

Try one of the after market add ons for your Weber. Theres a rotisserie and pizza oven ring.

[@duanejones1796]

Awesome channel dude, one of my favorites period

[@nevereverbeendonebefore]

I did this and it was absolutely incredible. I haphazardly seasoned with what I thought was too little salt and pepper thinking I'd adjust after the cook. The meat was absolutely fantastic with the smoke flavor as is.

[@elipolancojr3219]

One of the best videos ever bro.

[@samuelrspade]

Sitting here salivating in my hotel room. Lol. Gonna cook something on the weber this weekend! Looking killer Bradley!

[@PeteFindsObscureStuff]

I made this to take to a mate's BBQ last Saturday. It was the star of the show apparently. Virtually no one had ever tried beef cheeks before let alone bought and cooked them.

[@twhdvm]

I tried this with my beef cheek trimmings. Put them in the crock pot on low overnight and they were dry as a bone. Tge meat essentially fried in the beef fat. Checked the crock temp and it was 275 degrees. Not all crocks are the same, I guess, so check your temps.

[@joestarke1357]

I’ve used your tortilla recipe several times with different fats. Bacon fat is my favorite. You should do bacon fat from your homemade bacon. Also the hand mixer is my go to move for shredding barbacoa or chicken

[@DavidPerez-hi6ko]

Nice job bro! I prefer just the onions and cilantro. This will be the next cook for my family

[@24kachina]

OMFG that looks delicious, great use of scrap from an off cut. Genius, absolute genius. I would add some escabeche jalapenos and carrots to cut the fat. But holy cow that is TACO CHUDFECTION!

[@lawrencegarcia1370]

Beef cheek is becoming a customer favorite!!!

[@browndogquecompetitionbbq4253]

I’ve just recently discovered beef cheeks and love them. I have a bbq comp with a peoples choice where I want to do either sliced beef cheek tacos or Barbacoa. Only problem is I have 5 hours. Test coming again this weekend, but I just don’t know if I can get it down to that fast…. Great work on this. You have expanded my bbq knowledge immensely and can’t wait to come see Leroy and Lewis in September

[@krillansavillan]

hey how did it go??

[@browndogquecompetitionbbq4253]

@@krillansavillan went pretty good. They got better as the samples went on. Blasted them once wrapped at 325-350 and then had them in a make shift steamer table throughout. I’d say the best bits were the ones which rested longer and got great feedback from everyone.

[@nateuerdaz8038]

I made these a couple of weeks ago. Used the whole cheek untrimmed right out of the packet. After smoke they went into sous vide using tallow I rendered myself on the smoker. Was absolutely amazing

[@kcalifornia3177]

May I ask how long you sous vide cooked it? 200 degrees for how long? I’m smoking mine now. Thanks!

[@title214]

Great video man! Especially turning scraps into something awesome!

[@jlopez47]

Nice you all get El Gallo salsa in Austin? That stuff's made here in the Valley!

[@rmftrushing6591]

Best video yet dude.... OMG

[@badinfluencebbq4754]

Great job cooking and another excellent video. Thanks very much.

[@pablothompson4990]

Loved the video, looks delicious; can you advise where I can get a tortilla press like the one in the video?

[@TheDgr1984]

Great recipe Brad, will try it out for new year

[@mikebarnea4789]

Love the channel authentic central Texas fare 👍👍

[@dumduminflorida]

Love the content you have. I’ve learned so much by watching you! Definitely going to have to try this out.

[@easytiger619]

Have totally done the overnight crock pot confit method before! Works great

[@SuperPfeif]

Loving the content and my new Chud merch and rub!

[@JonnyBoyVIP]

This looks great. When I go to make this though I think at the end I'd let the meat steep in some more seasonings like lime juice, chipotles in adobo, and bay leaves.

[@Mopsink]

I would love to see you do Shashlik. I think it would work great on either the Chudbox or the weber kettle.

[@LeRoyandLewisBBQ]

Nice, I’ll DEFINITELY be making this next week….and every week after that 😂

[@jimmygrimes7928]

Big fan keep doing you brother. Thank you for the knowledge. Just when i thought my smoked meat was perfect. I found your version's.

[@Biloxiblues77]

Great idea! Love your channel and your BBQ'S. If I ever hit the jackpot I will have you send me the whole range!!!

[@Xiomaro01]

dude I love everything you do. keep doing it right!

[@chrishurt4023]

Great video as always. I have been hesitant to try these but after this video I’m going looking for cheeks this weekend. Thank you for all the amazing videos!!

[@alangomez7592]

Looks great. Cant say Im a fan of the crema and queso on it. But love the video.

[@jkpq8738]

Good looking barbacoa!!! Ever do anything with oxtail, liver or heart?

[@travisgallion8274]

Love the channel. I always look forward to new episodes. As for suggestions of what I think would fun too see: Pellet grill series after you finish up the weber kettle series. Appetizer Plater episode! Pig shots, queso (maybe make chips after making tortillas fried in beef tallow?), meatballs, jalapeno poppers, ect. Mac and Cheese desserts - Pie or cobbler Can't wait to see what comes out next!

[@NJSlabaugh]

Can we get some details on that salsa? I’m intrigued!

[@BigChucksBbq]

Love the taco prep and that meat looks so tasty

[@xerci2420]

Goes well with Big Red also!

[@FargoFred]

Question: When you did the original beef cheek video, didn't you follow basically the same procedure? Trim, smoke, confit, shred = barbacoa. i'm not seeing much of a reason to do them separately? Love the scraps video! SO nice to get ideas for the non-typical.

[@philliprobbins2170]

That’s exactly how I do it lol smoke than crockpot works fantastic

[@GemImHim]

Question: Can I use this same concept with Chuck roast?

[@benboone6826]

Just got connected with your channel my sir, and let me tell you, you are the man. Love every detail of your content - your cooking skills, the delicious food you make, your sense of humor, and production style blow just about any food channel I’ve followed out of the water. You will be over a million subscribers very soon, keep up the great work.

[@Xpyburnt_ndz]

Oh man, my mouth is drenched!

[@peytonforeman6288]

I'm going to try this one next weekend!

[@danielmcinnis6974]

BRADLEY - as a Weber kettle user here in Austin - I'm loving this series. Question - I'm on the fence of investing in an offset and upgrading from my 22" kettle to the Weber Smoky Mountain. I do tons of chicken thighs, pork shoulders, ribs, etc. - I've yet to do my first brisket. I'd like to get a nice offset (looking at Lonestar Grillz since you're sold out) but I don't want to have to move that thing around if I have to move houses. So the question is - would you consider doing a series on the WSM? Or offer any advice on taking the next step in my BBQ journey?

[@clintharris8519]

Wow! You made it sooo easy and delicious looking!

[@jonhightower3505]

Ok cool. I just bought a new 22 basic stand alone, as I have relocated to Guam for the next 28 months...ish, for a project. Will give this a try, IF I can sort the beef scraps. Will ask the local grocery/butcher. Thanks for the heads up on this one. P.S. Think I'll try the home made tortilla too. Thanks B, carry on. Peace....

[@JevonHills_elcaminoit]

Too Funny. This week I was going to join Patreon so I could ask you about doing barbacoa this way as for our Cinco party this week. I was going to do my beef early and then crockpot it and see what you would suggest. Thanks Bradley!

[@adrianbreedlove6510]

Fantastic video as usual. I'd probably throw a few bay leaves into the mix when you put it in the crock pot overnight. Just make sure to take them out before eating. ;)

[@petesmeatbbq]

If you did these in the sous vide would you do 170° like you did the beef cheeks??

[@johnborgas4075]

I will DEFINITELY be making these this weekend! Once again, great video!!

[@raidersinthesky]

Hey Bradley, looks hella delicious! well done. Request: I'd like to see your take on an Oklahoma Onion burger, if you haven't done one already.

[@narbekalantarians6269]

Looks amazing I'll have to try that!

[@armandoromerojr2254]

I lived in Texas for 31 years! I use your tortilla recipe I moved to Montana and My torillas will not rise any help I will gladly take! I know I'm setting my self up for jokes too lol fire away!

[@Timgarza13]

That salsa is a must have in my house

[@JesusRocks26]

Man that looks FannnnTastic

[@blainemitchell]

Looks amazing!!!

[@sambaggins2798]

Darn you. Now I have to eat. It’s 1230am! Looked so deliciouso!

[@jefferyquade8939]

Can this be done with venison scraps we don't use for sausage? Thx!

[@ajtuck93]

Yup

[@KristianH1986]

could you make the tortillas with smoked beef tallow? or would that ruin the tortilla?

[@MrBiginvegas]

Going to have to try this and finish in my Instant Pot on slow low ( normal) setting. Should work huh?

[@thomaskobus2380]

Chud, If I wanted to try and make this, but don’t have a lot of access to beef cheek, or any access actually, any other kind of beef cut you can substitute?

[@simfro2530]

Just awesome👍 Love it

[@TheBoketoes]

Must make

[@angrygnomecst]

Chudmeister, I have a brisket question. How far in advance of smoking can you season a brisket?

[@swankmode]

that's my go-to salsa

[@johnnunez17]

Dang have only had those tacos once in Texas……..as good as they were…….I think this cook rocks over the ones I had. 👍👍👍🍺

[@mikebowerstv]

We need a “perfect mouth feel” t-shirt

[@David-burrito]

Great video, I love all the high speed prep. I hope you don't crack the handle on one of your knives when you slam the roll down!

[@rubenrenteria9064]

Awesome job

[@C-Mah]

Never in my life did I expect to see the trusty Crockpot 😂

[@elranchosteve3269]

If I don’t have beef tallow could I do beef stock?

[@stephenhulsey1232]

Another great video but I just can't get comfortable with beef cheeks. Especially with so many other great cuts but maybe one I'll come around. How about smoking vegetables or fruits on the off-set?

[@jimmiemeeks9795]

Wasn't sure we're u we're going with it but the end amazing we have some wild hog trims that I couldn't figure out what to do with bam now I do I'll let u know how it turns out appreciate ya !!

[@matthewkirk4093]

I’d love to see you make Pomme Frittes in beef tallow, like a steak & frittes meal.

[@M3th0s]

Bradley! Since you aren't taking new orders for grills and such, would you consider selling a set of plans for those of us willing to build our own locally? I could probably do it based off what I've seen in the videos but I still feel like I'd rather buy the plans off you. Something to consider?

[@Hunter__14]

Holy Molly brah, those look awesome 👌 👏, where can u get that tortilla press....new subscriber here 😉