Chinese BBQ! | Chuds BBQ

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Insta: chudsbbq
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.c...
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
madeincookware...
►Made In Wok
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Knives
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►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
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
breville.oie8....
►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
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►Garlic Mandolin
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►Pepper Cannon
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►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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[@machinistbytrade]

The Chud Lighter should be named Boot Snake Blaster 🔥 🐍

[@dylnfstr]

Save that for a new torch/flamethrower!

[@Fifer1758]

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

[@Krossfyre]

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]

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

[@shaybaines7192]

I believe he did mention that in the video

[@dbc006]

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

[@brianfrederick8211]

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]

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

[@frcShoryuken]

@@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

[@kevinmcallister2577]

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

[@zkrenek]

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

[@frcShoryuken]

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

[@jonccwong]

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

[@ponsholm]

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!

[@shindukess]

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.

[@safeandeffectivelol]

Not too much smoky flavor in Chinese BBQ. You get a hint of it, but it shouldn't overpower the seasoning and marinade. It's usually cooked over slow over direct charcoals

[@shindukess]

@@safeandeffectivelol bark of the caramelized sugars and fats.

[@sporadicamnesic]

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!

[@safeandeffectivelol]

bok choy

[@ScottA-k8s]

Made this with pork butt and now my wife’s favorite. Light smoke penetration with marinade. The grilled bok choy complimented perfectly. Sticky goodness!

[@jxff2000]

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

[@johnbowen5336]

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.

[@garyclark1135]

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!!

[@abj504]

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

[@txr0ckerpops]

That would be a good video

[@alexrekzu4079]

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

[@Grizpit]

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.

[@Joey4100]

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

[@ReneTetrault]

I just made this on my weber smoky mountain and it is so ridiculously good! Thank you!

[@chefsword1]

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

[@Esantry]

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

[@bswd]

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

[@bradschubert1372]

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

[@exasperatus2002]

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

[@djdrew24v28]

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

[@robertjmckenna]

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

[@stevefreeland7507]

Pho with that Char Siu would be fire!

[@russellrofe4849]

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

[@johnmiller-kr4jy]

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

[@1974billym]

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

[@Stan_L]

Great! Thanks for sharing.

[@steven1365]

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]

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! 🙏

[@zirroshot]

everything I've seen on this channel looks delicious!

[@michaelduncan2759]

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

[@dwaynewladyka577]

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

[@dadlovestofish]

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

[@narbekalantarians6269]

That looks so money. We love grilled bok choy

[@bhlom4135]

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

[@chrisliberty1773]

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

[@Luke.Cooking]

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

[@davidfuller581]

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

[@andyrocker7773]

shout out to Brooke's taking back sunday shirt!

[@cpmow831]

It’s midnight and I am craving char siu now

[@MrWillowbeard]

Nice

[@mandoshane]

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

[@hunterace1994]

Hell yes. Looks delicious

[@jamesking9807]

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

[@gregsavchuk3239]

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

[@jmnorris50]

That a sick TBS shirt

[@djdrew24v28]

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?

[@SuperPfeif]

Awesome!

[@blueenglishstaffybreeder6956]

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

[@DingusMcGillicutty007]

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

[@j0nclark]

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

[@katzsteel]

Love this kind of stuff! Looks great!

[@richr7604]

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

[@BoydLakeMaine]

5 spice and chinese sherry is the classic starting point.

[@slotedog]

Looks great man

[@littlemax2012]

You could do a musubi style preparation with this one.

[@glennmoore6968]

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

[@beechermeats9797]

For the algorithms bay bay!!!

[@dansmith8512]

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

[@alexolivas3686]

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

[@DaveCosley]

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.

[@kyleseffels2849]

Char siu pork ribs next?

[@deanhale1156]

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

[@1974billym]

100% doing this in the next couple of weeks

[@StacyVictorino-gn7le]

Great👍

[@Trumpetmaster77]

Deliciousness bro!

[@Ohmslaw1]

You should do Ping Gai.

[@PhysioDetective]

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!

[@rolwhit]

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

[@AnaBatallas]

Make Sancocho soon! ❤

[@traviscampbell8345]

In Aus our pork belly comes skin on 😊

[@cody8161]

Excellent video. a

[@brianhudson3619]

Need to put this in some dried rice..

[@jl6634]

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

[@johnhurt9858]

I wanna see this on some direct heat ribs.

[@ctruth9800]

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

[@TheBigburcie]

Brooke's approval of a recipe is always a nice addition. Sometimes, it's easy to think that you're reacting just because it's good for the video but she is always honest, and going back for 2nd or 3rd bites confirms it.

[@thewoodshop69]

Man you is killin me

[@joshualarue3335]

Maybe, I've missed it in another video. But, what is the hot plate thing on the cutting board you use quite often?

[@OakDM83]

“So much flavor going on today.”

[@SeaniepGdizzle]

You may have addressed this a long time ago, but what is the induction cooktop you use under that cutting board?

[@WB-iz6ot]

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.

[@callumv9758]

Do you cook and temp in degrees Fahrenheit or degrees Celsius?? Have had much luck cooking at your temps in Celsius

[@alveus8205]

Oh man. Now I’m thinking char sui ribs…

[@canuckinsk]

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

[@reechee3]

Waiting for the smoked ramen video to go with this meat

[@jamieparisi1795]

How does that heat plate work?

[@fangyang1026]

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

[@noCo970]

I'd love to see an Uncle Roger collab

[@Savannahjbo]

back in January I did this with Ribs and a porkbut flsttened or spatchcocked ..deboned and felletteted lol i dont know what to call it.,... I also could not find charsui sause and had to make some... it came out really really good.... but doing it on BACON !!! oooh man.. coming right up ..idea was from Guga it was his side .. def trying this this week.. ty for the idea

[@mikepomeroy]

Have you abandoned the reverse-flow smoker? We haven't seen it in a while.

[@Duke_de_Plata]

7:26 squirrel spotted on fence top right.

[@addictedtobedrock5282]

Freakin yum!!👍🏻

[@brandonbetts4925]

Gotta do ribs same style🤟🤘🤙👊

[@christaylor77723]

That would be baller in ramen

[@edwardhall6419]

new here what is that chud plate that he uses to make the glaze? am i missing something?

[@pootl]

i have an idea for your cubano sausage use dehydrated pineapple in your spice mix