Hawaiian BBQ Chicken! | Chuds BBQ

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1 1/2 cups water
1 cup soy sauce
1/4 cup brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger
5 garlic cloves
1 bunch Green Onions
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►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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Meat Processing
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Appliances
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►Weber Kettle
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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Welding Tools
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Camera Gear
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[@mike_adams]

Yes to the family holiday meetup

[@drewisjesus1]

I enjoy the little vlog type clips in the shop with everyone!

[@zudosmg]

Been really digging Bones in a lot of the episodes. He is a great addition to have on camera with you. That liqour cabinet is filling up fast. You already got the 1924 in there, Nice!

[@terrygeer3089]

"Cookies with a hint of fish" sounds like a Racoon's fantasy. hahaha

[@1202jazzman]

I made this yesterday... Love it. I added about a tablespoon of Sciracha to the sauce and then added char on my Pit Barrel Cooker. Sorry I don't have a Chud Box, maybe someday... Highly recommend the recipe!

[@RandoTy]

A thousand percent yes to the Yim/Robinson holiday family celebration

[@brianricker1703]

Just ordered my Chud Box whilst I’m prepping this recipe. Thanks, Brad. ❤️

[@jaquestraw1]

Do a collab with Sony! He's a great guy and from what I hear, that dude can cook!

[@travisskeans2511]

He can't

[@mikepomeroy]

So happy to see the Taconic Distillery bottle going to good use. Glad y'all liked it! It is my favorite local bourbon. I'll get another one to you soon.

[@turbolightosb]

Me and my 5 year old son love watching your videos. We watch them at night before bedtime. My son actually requests your channel every night. He wishes you would do more of the "snake in your boot" in more videos. Keep up the good videos. We love watching.❤

[@dfwroadkill]

I did this one the other night. It was excellent. Marinated overnight. Paired with buttered corn, tomato cucumber salad and sticky rice.

[@lightman500]

Made this tonight....came out great! Thanks for the recipe and great video. I used the broiler instead of grill for final crisping of skin. Worked great...paired with brown rice (inverted bowl technique) and ginger dressing chopped salad.

[@The_Original_Big_Daddy]

I've made this recipe, but dang I wish I had thought to grill it after braising it. Nice work!

[@Lackey-dy7zl]

Made this today along with Chef John's butter rice at Food Wishes and they were both excellent!

[@kylemacdonell1450]

I love this kinda FLAV... Nicely done and thanks for sharing !

[@scottevans7954]

If you’re going to Hawaii you need to look into Huli Huli Chicken. Cooked over kiawe (Hawaiian mesquite) charcoal. It’s delicious and would make a great episode.

[@keithturner6982]

Nobody going talk about the bottle moving on it's own at 13:12. ??? lol

[@jonherrera]

its not even subtle, lol.

[@psul42]

Further proof of the Occult.

[@absoz]

😂

[@pholickolis]

I live like 3 mins away from Copper Craft!!! Right down the street!!! Also…have you tried New Holland Brewing’s Dragon Milk Bourbon?? Or honestly…any of their bourbons?? Let me know ow I’ll send you some!!! Good stuff!!! Shout out Holland, Mi!!!

[@drewole]

One of the best fed dogs on the KZbins

[@davidbright1489]

Cooked this Saturday and yup it was good. Definitely will go in the cook book

[@oyvindkleven1087]

Just made this today. It was a hit! I need to work a bit on crisping up the skin more. I used a BGE. I used a plate setter/deflector to begin with, which I think was a mistake. I removed it after a few minutes and went direct. This worked much better. I didn’t have any issues with burning or flare ups, but the skin was only crispy in spots. I think I can work this part out. I had two other problems, which I think I know the solution to. It was a bit salty, which I attribute to using the wrong soy sauce. I used regular Kikkoman soy, which is a bit salty to begin with. I’ll try a different one next time. I also had a bad time getting the sauce as thick and sticky. I did use the cornstarch slurry. For some reason it didn’t seem to work. Maybe it was old? Wouldn’t think that would do it. Could mixing the slurry too early beforehand do this? I let it reduce for quite some time. Maybe 20 minutes or more at relatively high heat. I’m thinking mixing the slurry to early might be the culprit, as well as needing to reduce a bit longer. Anyway, I was still asked to put it on rotation. It still turned out really good!

[@2explore828]

Love it… gonna try this soon… had you in my KZbin subscriptions for some time, but just hit the website for newsletters (or whatever)!!

[@rubenquintero1301]

Love the channel can you please make a video of how you smoke leg quarters please on your offset smoker

[@Munz0wned]

Bones and Brad take down Hawaii!

[@MomentoMori515]

I'm here for it! As a former resident of the islands as well, they should absolutely do a Spam musubi video!

[@francisrizzo1529]

Made this last week but cubed the skinless chicken thighs and they were falling apart when it was done simmering. And I did eat the leftover sauce with just rice too... winner!

[@molebogengbutanasomo3894]

You guys have the best tool box

[@StitchJones]

Do any of you folks use Braggs Aminos? I find that to be one of the best soy sauces out there.

[@sheafujimoto]

U guys should come to Hawaii. It would be cool to meet you guys. I have a cousin who does his own homemade spam and sausage.

[@davekragness4725]

Yes...I do this with wings. They are a big hit at parties

[@chadedgmon5329]

Made that recipe a few times myself. It’s really good. I bet finishing it on the Chud box would be killer.

[@scottchenoweth4937]

I feel the need to do this with pork belly. I think I will leave the belly in strips for poaching and grilling. Then I'll cube it and put it into the thickened sauce for serving.

[@Awillemain90]

Nice OF 1924 bottle flash there bud. Glad to see it’s opened. What you think about it?

[@BigWicksTX]

That chicken looks amazing. I definitely gotta try that sometime.

[@hetspook666]

if you like this make don po rou, the sause is similar to this, but you use skin on pork belly simmered or steamed for 3 hours making the skin soft and edible.

[@ceekay820]

I definitely would like to do this with wings. And also use this sauce to make Hawaiian BBQ ribs as well. Cheers!

[@TheJvb123]

You should do this with pork ribs cut individually before braising

[@josephkordinak1591]

do it with thick pork steaks. I bet that would be money.

[@caronin]

Dude your fam and Joe's for a Thanksgiving or Christmas special, would be off the hook. I'd love to see it.

[@rocketsauce5067]

Homeboy woke up in a good mood and ready to party.

[@beerme8314]

it's funny how we all stay for the cook and what to make next.. but we all know we stay for the official taste test.. ♥

[@tyy7760]

It all makes sense now! Bones grew up in Hawaii

[@Theweeknightdad]

These kinda random videos are my favorite, next to the vlogs…….next next to the videos at brads parents house.

[@thomasmay1676]

I just reheated the sauce with some leftover Picanha and rice. That’s a killer combo.

[@saulgood2548]

Knox bbq with the cameo!

[@BenFeldman-kz7gt]

Bradley, Looks delicious! Joe Yim was visiting and you didn’t start your fire with Korean newspaper? The food would have been even better!👍

[@jarom1144]

Lets Go, Hawaii Trip! Please do some BBQ here. I will be there. Hawaii has some of the best food on the planet, especially if you like seafood. But we certainly dont have a big texas style BBQ scene. There have been a couple places pop up in the last 5 or so years, and they are okay but Id love to try your stuff.

[@jodyrockhill7200]

Please tell us what that hpt plate disc thing is. I'm guessing it's a trivet and the pan was preheated elsewhere

[@MrRilarios]

That is exaclty what it is. It is just a trivet/coaster that he uses for the video. He does have a burner/stove on the side.

[@frcShoryuken]

Yep exactly. Sometimes jokingly referred to as the "magic trivet" since newer people to the channel (myself included) ask how he's cooking on it lol

[@donmaclaren4409]

so how cooking on the counter top ? Do you have an induction under the butchers block?

[@fraud1]

Newb question, you make the distinction between cooking direct and cooking on the grill, where I've always thought of those as the same thing. What is the difference in this case? How far the coals are from the cooking surface?

[@toolani1969]

Looks great, if you don't mind what's that in your knife bag? Normally we see chocolate bars

[@JTB559]

I had a metal bristle from my brush get stuck in my tongue while eating a tri tip once. Glad it was me not anybody else. Felt something on my tongue but couldn't jar it loose against the roof of my mouth. Stuck fingers in and it came out. Just make sure you throw your brush away when it keeps bad, like you would a tooth brush. I knew mine was on the edge, but I got lazy and didn't replace.

[@chriscrist911]

How did you get that Old Forester 1924? Rare, I have not been able to locate it. Love the Whiskey Row series. Another great cook

[@twistedsphere]

All I had were boneless skinless thighs, but they still came out awesome. Thanks a lot for this one, my wife and I enjoyed it very much!

[@CraftyCaliKiller_]

@ 2:32 was that metal plate a heating element?

[@Juice974]

We need a smoked salsa video

[@MrIslandlogger]

the legendary...legend....legends on!!

[@Ridbidge]

What is the small, round metal plate he is cooking on… seemingly on the wood counter top? He uses it all the time but I’ve never seen him talk about it!

[@tmbtor]

this video sounds like 100 cars are driving by in the background

[@BurgBQ]

dude, making this soon!!! Looks amazing

[@tlc2011jlc]

Would this work with wings as well?

[@xtreemej7]

Looks amazing! Chicken can get boring fast. This is a great new way to cook it.

[@rattank1527]

Ooo yeah come to Hawai'i. There's so many possibilities for you to play with: huli huli chicken, pipikaula, laulau, smoked ahi... 😋 Last I checked my classmate and his brother have a sustainable pig farm. He did a video with Brad Leone a while back. Our family friend (Mokuwai Piko Poi) makes and ships poi, laulau, smoke meat 🤙(On Big Island)

[@mattheckel8243]

What burner is he using? I looks just like a piece of metal but he was holding it with his hand..... I have seen it in several videos and have always been curious.

[@WastedTalent-]

It's not a burner, just a metal trivet. I know, I thought the same thing. He's cooking on a burner off screen and putting it on the trivet for the demo.

[@VileHearts]

The absolute terror and despair in Bones' voice after he tried the fish sausage lol

[@TheBarbecuer]

You guys should cook a turducken and have thanksgiving together 🦃🦆🐓

[@craigkite8802]

what is that you put the pan on

[@mike_adams]

On the Chuds website it's called the "Magic Trivet" It's just a Trivet, heating is done on the stove and placed on the Trivet for video/effect.

[@morschgaming]

Chicken looks awesome! Also, is it just me or am I not seeing Cholula hot sauce on those shelves 🤔 I can see all the greats up there and most of the great rubs, but this has to be hiding up there somewhere 😉!

[@JustinW4Dogs]

Ahi Tuna 🐟🐟🐟 love your show thanks for the content in the merchandise. I recently got a Costco membership and they have delicious huge Ahi Tuna steaks, I'd love to see what you do with them. #Challenge

[@franciet99]

I thought I was the only one that had a “liquor cabinet” that is a steel storage cabinet. 😂 I look forward to making this recipe with a ton of garlic. 😀

[@MissingSocks10]

It's amazing how working in food and food service for so long allows you to touch that ripping hot magic trivet, and it's still immediately ready to heat up that pan.

[@Ysumguy]

Could be wrong, but those Fish sausages are for soups and ramen. you were supposed to simmer it in the broth

[@UnPetitPique]

How does that hot plate on the wooden bench work??? It's driving me crazy.

[@Trumpetmaster77]

It looked like a wice Bwain! Deliciousness!

[@dwaynehagle7445]

Yea! That's a Try.

[@alecsalazar6292]

Brisket on the Chud Box?

[@BonesBrewsBBQ]

This looks amazing!

[@907jl]

Made it for today's dinner........damn good!

[@michaellebu4312]

How about a Hawaiian chicken and Spam sausage with a spicy pineapple glaze 😋😋😋

[@noelgraham4607]

I do the same with whole cloves of garlic. No matter what creation you get some nice garlic munchies

[@patweathers7226]

hey brad where is the recipe for the Hawaiian BBQ Chicken! WAS GOING TO MAKE IT TONIGHT BUT NO LIST OF INGREDENTS

[@ChudsBbq]

Sorry, Just added it!

[@STOK5OH]

I used to use a similar brush, then got a steel bristle stuck into my gums. True story. I too, used to scoff. Not sure if my uncle ever dealt with that, though. 🤷‍♂️

[@csmiley82]

Yeah! Bones hometown food tour!

[@blakehuntington5612]

What part of Vermont?

[@29Thrill]

I would think the sauce would get salty after reduction. Guess not .Looks yummy

[@DearHenryA]

Smoked nuts please. Pretty please with cayenne on top.

[@dillbill2A]

Why cook the thighs up to 185-190? I know thighs are hard to mess up but 165 is fully cooked. Unless I'm horribly wrong. 170-175 helps to breakdown the proteins and make it more tender. Got it

[@ajvot71]

Definitely making this!

[@JDsBBQnBourbon]

really banger ideas recently

[@michelep9152]

I don't like thighs, (I know...I know!) so when they were done cooking, and before you put on the grill, I was like...oooh, WINGS!

[@907jl]

Going to thaw out some chicken right now! Damn, that looks good!

[@dennisschickling2249]

Looks Great. I still want to see Bones eat Mountain Osters. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@phsyke2k]

What happened to the oysters?

[@David-burrito]

Cool, does Joe live upstairs?

[@jonasgeez2140]

Looks amazing chud

[@SuperPfeif]

Awesome!

[@freddygreen1968]

I’m going to sous vide some chicken in that sauce!

[@OakDM83]

Joe HIM always the thumbnail!

[@caseywilson812]

Great video

[@rmw9669]

👍👍 How about some homemade SPAM?

[@ronconblack12]

Damn. I think I'm going to make this.

[@TheTexasguy83]

Very nice