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.

[@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!

[@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.

[@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.

[@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!

[@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"

[@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

[@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

[@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

[@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!

[@CH-ec5on]

The moth that lands on Bradley's cap.

[@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 🌮

[@Dock0001]

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

[@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.

[@edwardrice146]

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

[@0956y]

Enjoying the hell out of this during a 48 h fast

[@mikeamato9917]

Carnitas with the crispy bits is freaking divine.

[@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.

[@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!

[@victorstone9051]

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

[@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!

[@johnr.5706]

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

[@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?

[@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.

[@brianburton1099]

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

[@normrubio]

Sweetness from the grilled onions.

[@ThatCapnGeech]

This is easily my favorite taco

[@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.

[@papo517]

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

[@aarond7678]

Trying this recipe this weekend! Can’t wait!

[@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

[@BigPeter1313]

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

[@NorthWoodsWes]

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

[@Jedi_CVO-RG]

Woodford Double Oaked is one of my favorites!

[@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

[@LaBigShip]

Tech deck kick flip for the win!

[@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

[@jakerichardson8149]

Love that you used a Revive finger board!

[@davidpaddock5395]

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

[@kaydee2037]

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

[@bourbonbrewque9433]

Mexican dude approved Bradley!!!

[@davidmoss2177]

can you reuse the lard with the coke and milk

[@thommysaraceno2862]

um... that grill :) more please

[@bar-b-querangers256]

How about the tortilla recipe? Thanks!

[@yoderrrrr2003]

1792 Full Proof, gotta love it

[@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.

[@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)

[@forrestwhite8052]

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

[@jessetovar1980]

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

[@jerrywhite49]

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

[@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.

[@Stan_L]

Great video! Thanks for sharing.

[@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.

[@johnmathis7316]

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

[@vanger1211]

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

[@kylefoster9507]

The ReVive finger board is sick!

[@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?.

[@DonGebhardRealtor]

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

[@taccosnachos]

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

[@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.

[@robertjmckenna]

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

[@diverpoet]

Awesome recipe! Thanks

[@CH-ec5on]

Finger skateboard that you did one wicked trick with!

[@AaronGonzalez-rv6ul]

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

[@alfies98]

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

[@bradhill9228]

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

[@guyparris4871]

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

[@drewbaggett8515]

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

[@TheNauticalHippo]

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

[@ajtuck93]

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

[@Wildnoodlebbq]

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

[@fanatikaa496]

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

[@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

[@garyclark1135]

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

[@Keasbeysknight]

That lard was probably a musta do thing.

[@eddielopez6796]

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

[@stevenzwolinski3047]

Great episode chud king

[@Andrew-kx1sq]

sick tre flip bro

[@dwaynewladyka577]

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

[@cfezuwm]

Double-Oaked is so damn good...

[@mickclark7558]

Nice Revive finger board

[@kylegerry1168]

bring back "welcome back TOOOOOOOO"

[@reeceandcarlensdad]

Tech Deck FTW!

[@Dexterity_Jones]

Fun fact; Cilantro is the plant, Corriander is the seed of that plant!

[@JRod979]

YES. Looking good!

[@debcarpenter8519]

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

[@deanhale1156]

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

[@kevinmcenery6582]

Brad should’ve done this with his Chorzio rub

[@russellcrawford4809]

Heck yeah

[@hampl11]

look delicious! as always

[@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!!!

[@RBCbomber]

Sci-fi taco squeal 10:29

[@_carlos_e_]

DO A KICK FLIP! 🗣

[@Jules_73]

Mexican coke hasn’t been made with sugar for a few years now. They’re using high fructose corn syrup now just like the regular coke.

[@CarlosChSa]

Depende de la presentación. Las presentaciones de vidrio como la que Chud usa en este vídeo siguen siendo de azúcar de caña. Todas las de vidrio retornables y las de vidrio de 355ml siguen siendo de azúcar de caña.

[@dajarman22]

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

[@ColinRutt-k2v]

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

[@francisrizzo1529]

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

[@jaredwilson6214]

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