BBQ Cinco De Mayo! | Chuds BBQ

[@DentalBeaker]

How this channel doesn’t have a million subscribers I’ll never know. Keep on truckin Brad!

[@quackstopr]

It's a matter of time. Best bbq content out there. Probably the most entertaining cooking content period.

[@thorjustin95]

Great take on carnitas. Love the fact you used the Mexican coke in it too. Lot of people miss this step. Verde sauce is always a great addition to anything coming off hot coals.

[@dougharris2875]

It never fails, every time I open up some meat I hear you saying "PAT IT DRY"!

[@lestergarris3000]

😂😂😂 100% agree

[@frcShoryuken]

with the subscribe bell too lmao

[@LabCat]

I legit reach for the paper towels before I even open a package of meat.

[@davidames9098]

I always look forward to the easter eggs in the knife roll

[@mikepomeroy]

I think this was the first 'repeat' of the knife roll surprise, but the first time he has interacted with it. One of these days, Im going to create a list of all the Easter eggs.

[@robertarmstrong1140]

He uses other things as an Easter egg. Like shadow puppets. Lol

[@lychanthropeusa]

It's nice to know I'm not the only one that looksfor that second slot in the knife roll. ❤

[@TMac0925]

Me too!

[@draculero]

as Mexican I was thinking at the start of the video "I'm going to advise Brad the usage of coca cola and milk when I finish to see this", and then, out of nowhere booooooooooom Mexican coca cola and milk!! I salute you man

[@draculero]

BTW carnitas means literally "little meats"

[@elipolancojr3219]

Wow those carnitas look great. How you add the BBQ aspect of it is just genius.

[@thresherhorn]

carnitas "eggs benedict" is absolutely a play. can recommend. toast or bread of choice, carnitas, queso, caramelized onions, poached eggs or over easy egg, serrano salsa, lime sour cream sauce. insane

[@lindenweng7655]

Am I the only one who Likes the video before it even starts?

[@lychanthropeusa]

Nope

[@deangustafson7533]

I have yet to see a bad Chud’s video!

[@Amocoru]

Carnitas has to have that crisp at the end. It's not carnitas without that final step. This looks incredible.

[@zacharywhitney7295]

That first taco squeal sounded unmistakably like fireworks

[@JeffAshcraft-cq6wy]

It’s funny you said little meats because the what carnitas translates to. My favorite taco of all time! Thanks for sharing your recipe 🌮

[@williamsippel4435]

Definitely dig the addition of the Coke and evaporated milk! Very interesting... I've done a variation on this where I cooked it in a Dutch oven in the "braise" or confit and periodically stirred it to get proper smoke adhesion. I'm going to be trying this method next, though!

[@jesusl.4228]

props on the traditional mixed with the BBQ! they looked sooo good. but i will throw in this, little missed opportunity to pickle the red onions instead of raw. very good pairing to have the fattiness of the carnitas with the pickled onions to cut through it. keep on keepin on CHUD!!!! you did carnitas proud!

[@Dock0001]

We love carnitas here in SoCal. Cooked a nice batch on my Chudbox, best ever!

[@CH-ec5on]

The moth that lands on Bradley's cap.

[@mikeamato9917]

Carnitas with the crispy bits is freaking divine.

[@papo517]

Man that look really good I want some like that the way you made them good job on the food you made 😋

[@trapshooter2165]

Love your content but for some reason I like when you do your videos in the backyard instead of the Chud Shop. Not that I don't like the Chud Shop but being in the backyard it feels like real home BBQ instead of being indoors.

[@Cheeseybacun]

I agree with this 100%. The backyard is so much better.

[@mitchg5809]

I think he said in a recent video that his porch balcony is about to collapse or something lol. Maybe that’s why

[@goofsaddggkle7351]

Not crazy about the flies landing on the food all the time. Will take the Chudshop now 100%

[@dbettis6477]

I agree backyard is much better than the chud shop

[@dylanconrad6930]

Backyard for the win

[@johnr.5706]

Your whiskey selections are right in line with the quality of food you prepare, fantastic!

[@victorstone9051]

I just made Pork cheek carnitas in the crock pot and they were so good!!

[@edwardrice146]

Woodford Double Oaked is great. If you want a great Double Oaked Rye, Sagamore Spirit in Baltimore, MD is awesome as well.

[@Jyes12345]

It's become a weekend habit now for me to watch a chuds video before I start smoking. I swear man, I search KZbin for something bbq related and put chud after just to check if you've got a video on it.

[@bourbonbrewque9433]

Mexican dude approved Bradley!!!

[@davekragness4725]

Love to smoke my carnitas too...and throw under broiler to crisp up...but picked up a few new tricks to try. Carnitas are sooooo good!

[@decoyi]

Awesome vid! I made basically this for everyone at work last week and it was a great success! I also made your salsa macha from another vid, which I spread out on the flat top between batches to add some oil and flavor to the meat and tortillas, super good. I also skipped the radish, and added pico. Also, what food processor are you using in this vid?

[@0956y]

Enjoying the hell out of this during a 48 h fast

[@normrubio]

Sweetness from the grilled onions.

[@jerrywhite49]

Looks delicious, and a bit of whiskey to polish it off, Hell Yeah!

[@sgdfly8715]

I played in a golf tournament in South Pittsburgh, Tennessee last weekend. The guy who did our bbq catering knew who you were and we had a nice chat about some of your best recipes and the chudbox. Random, but you’ve got a pretty cool community built up.

[@kaydee2037]

Great video as usual.. But I really like the ones when you’re in your backyard more instead of the shop.

[@aarond7678]

Trying this recipe this weekend! Can’t wait!

[@NorthWoodsWes]

Yall know the drill!! Let's go!!

[@BigPeter1313]

Could you use the remaining liquid as a stock or the base for a BBQ sauce??

[@bradhill9228]

that definitely looks Fantastetic! And to finish it of with Double Oaked Woodford, my favorite Bourbs. Keep em coming, Luv your vids bro

[@LaBigShip]

Tech deck kick flip for the win!

[@ThatCapnGeech]

This is easily my favorite taco

[@davidpaddock5395]

Looks great, I can’t wait to try this out! Thanks

[@raulpena1286]

Hey brad carnitas would mean something like beefies or little meats. Also something usual apart from the salsa verde is diced onions with diced habaneros that gives the carnitas an awesome favor

[@robertjmckenna]

Another great video to increase that subscriber count. Looking forward to some carnitas later today for lunch.

[@jakerichardson8149]

Love that you used a Revive finger board!

[@brianburton1099]

This looks outstanding! My only question is how you would put it in a sausage? Especially considering the texture is so important.

[@adamyoho7853]

I just made this recipe today. It was amazing. The only thing is that is needs more seasoning badly. We chucked a ton of salt in. Could have used more…ooomph. Thanks, Brad.

[@user-li5vh4ex1v]

Hey Brotha,!!, Love your vids. Just found them a cpouple days ago. Bimge watching. I am in MO. G9nna be in TX helping a cuz in 6_7 days. Giddings, Bastrop, Austin, Georgetown, Round Rock area. Where shòuld I go to eat besides Waterburger?.

[@brandonwendorf1]

You need to try to recreate the Barbacoa from Lone Star Taco Bar in Allston, MA. Actually, travel there first, and then come back and make it.

[@bradymarsh3444]

I never comment on videos but I feel like I have to after making this over the weekend. I might never make regular pulled pork again! Unbelievably good! 100% recommend everyone try’s it

[@DonGebhardRealtor]

I like this collaboration between @Chud and @WilsonsBBQ..good stuff! . #BrokerDon

[@danpanter8174]

Tried the recipe today in preparation for Cinco de Mayo tomorrow. The pork (carnitas) turned out great but I missed adding the cumin and Mexican oregano to the salsa verde because it wasn’t in the ingredients list. I thought something seemed off so I watched the video again and there it was near the end of adding ingredients to the food processor. Oh well, family is coming over tomorrow and I’m sure everything will be gone by the end of the day. On another note, I also had a glen carin of Woodford Double Oaked after my cook since it was the first Saturday in May.

[@Jedi_CVO-RG]

Woodford Double Oaked is one of my favorites!

[@davidmoss2177]

can you reuse the lard with the coke and milk

[@Stan_L]

Great video! Thanks for sharing.

[@CH-ec5on]

Finger skateboard that you did one wicked trick with!

[@thommysaraceno2862]

um... that grill :) more please

[@forrestwhite8052]

I’ve committed on this before, but look forward to the random items I your knife set

[@alfies98]

I got so excited for the 2nd item removal 🤣 been waiting for it for far too long

[@chipperfan81]

What do you treat your wood boards/tops with? I always avoid meat on the wood tops. (Yes I know how that sounds! Lol)

[@TheNauticalHippo]

I don’t know if it was intentional but the “Over Heeear” made me laugh Neon Joe in the building.

[@yoderrrrr2003]

1792 Full Proof, gotta love it

[@AaronGonzalez-rv6ul]

Do you like Serrano or jalapeño for salsas? Me use both

[@kylefoster9507]

The ReVive finger board is sick!

[@jessetovar1980]

Next time, try it with the quero "pork skin" WAY better!!!

[@eddielopez6796]

What kind of toaster over do you have that can fit that container???

[@stevenzwolinski3047]

Great episode chud king

[@taccosnachos]

What grill did you cook the veg on? CHUD griddle?? 👀

[@johnmathis7316]

I would like to see a mushroom Swiss burger sausage from the Chud

[@WastedTalent-]

I had to put my official taste tester to sleep last week. It's so weird when I drop something while I'm cooking and no one's there to eat it.

[@johnnckee8245]

Sorry for your lost buddy

[@MrBear2073]

I love that you used the Mexican coca cola. The only thing I'd say as a Mexican is that my preference with carnitas is to eat them with freshly made corn tortilla. That said, the taco you made looked damned good though.

[@diverpoet]

Awesome recipe! Thanks

[@fanatikaaa]

Hello sir Can u Make a sausage video about diffrent casing and their effects ?

[@garyclark1135]

How many different things have you had in the knife wrap other than the skateboard? I've seen several. 😂

[@dwaynewladyka577]

Looks awesome. Cheers, Bradley! 👍🏻👍🏻✌️

[@Keasbeysknight]

That lard was probably a musta do thing.

[@bar-b-querangers256]

How about the tortilla recipe? Thanks!

[@drewbaggett8515]

If you haven’t yet you should try some Smoke Wagon bourbon!

[@ColinRutt-k2v]

Anybody know what type of toaster oven Chud uses lol? Dying to know....

[@hampl11]

look delicious! as always

[@Jedi_CVO-RG]

I believe that sweetness you are detecting in that salsa verde is the tomatillos

[@CarlosChSa]

100% Tomates tend to have a kind of sneaky sweetness to them.

[@vanger1211]

I get a bittersweet feeling when I see that you’re at the chud shop because that means Bones might be there

[@brianseem]

Looks great. I suspect that your issue with the salsa was probably too much onion. Every time I’ve messed up a salsa and had it look like that and taste off it was too much onion. For that amount of salsa I’d probably use 1/4 to 1/2 of an onion.

[@Andrew-kx1sq]

sick tre flip bro

[@JRod979]

YES. Looking good!

[@deanhale1156]

The old "Chud box" needs a fettling on the outside!😂😂😂

[@Wildnoodlebbq]

That tortilla scream was the most patriotic thing I have heard all week.

[@dajarman22]

Does anyone know when the grill will be released? Or a price point?

[@jaredwilson6214]

Where do I get lard at? Don't have time to render my own.

[@craigjohnchronicles2504]

Sweet Jeezus! That looks phenomenal. Kinda makes me want to lick my computer display...

[@STOK5OH]

Man, I'm back from overseas for a visit and was planning on getting a chud press to take back with me. When will they be in stock again? 😔

[@guyparris4871]

Can you please tell me the improvements you are making to the next batch of the glorious “Chad press”

[@francisrizzo1529]

I gotta try this, I love me some good carnitas.

[@reeceandcarlensdad]

Tech Deck FTW!

[@mickclark7558]

Nice Revive finger board

[@debcarpenter8519]

I almost choked when he said the radishes smelled like butt holes. 🤣🤣

[@PuroPinchePyro]

Try making carnitas the original way but smoked with your technique, they use a lot more other cuts than just pork butt and I know you'd snap on that recipe

[@jamesking9807]

The "too much sweetness" in the salsa verde most likely came from too much roasted onion. Try using half the amount. Great looking carnitas!!!

[@cfezuwm]

Double-Oaked is so damn good...

[@_carlos_e_]

DO A KICK FLIP! 🗣

[@colbymoore12]

Did you pull out the post oak?! lol

[@kevinmcenery6582]

Brad should’ve done this with his Chorzio rub

[@jasonguess7863]

Is that all the meat at the end?

[@ajtuck93]

Simulation confirmed. Spent all night last night researching a good way to smoke carnitas. This video appeared the next day.

[@kylegerry1168]

bring back "welcome back TOOOOOOOO"