Smoked Chicken Thigh Confit | Chuds BBQ

[@Kronicks]

It's a good day when Bradley uploads

[@meangene8437]

Yes it is

[@Soke1y]

im convinced i need no other BBQ channel

[@PaceYourself]

It's crazy to me that Bradley stumbled into cooking and now cooks with such refinement and skill. Rock on, dude.

[@willyg7287]

You are the reason why I can’t stop cooking chicken thighs ! Thank you 🙏 the best bbq channel

[@bigheadjamz1234]

Best smoking videos I've ever seen got me obsessed, can't wait to to try this today on my new smoker

[@eye_f64]

Dude makes crazy fried chicken! He does it all.

[@jimburdeshaw5200]

LMAO!! Toot Snake!! You are too entertaining! Keep up the great cooks and videos! And don't lose that humor!

[@oscargarcia-rr4ee]

Thank You for sharing your passion, character and positive vibes in all your videos! Your love for Bbq and Pit Building are exceptional and 1st class.

[@MadMike78]

You can hear the crunch. Have to try that.

[@traylorkarttech4432]

You can do the confit in a sous vide bath too. It vastly reduces the amount of fat required.

[@TheJfjfjfjf7]

My thoughts exactly. Have you tried it?

[@lexwaldez]

This was a GREAT idea. I could smoke and confit like 24 thighs, legs and wings. Freeze the things and pull out whatever I needed for a quick grill the next day? GOOD LORD MAN. You've advanced tailgating by a thousand years!

[@tristanmendoza7493]

yep guga loves his flamethrower

[@josephflanagan2527]

Finally making this today. I hope it’s a game changer for chicken. The one thing chicken has over pork and beef is the skin.

[@brandoncassidy807]

Made them a couple nights ago. Holy Chitwood these are fantastic. Ima deep fry one tonight for re-heat. The smell in my office is intoxicating.

[@Lackey-dy7zl]

I just found your videos the other day through the Mad Scientist BBQ and have watched a few, so yesterday/today I tried this one. It was excellent! On to sausage!

[@oliqc22]

New fan of your stuff here !! Here we smoked meat all the winter. Little thumbs up from Quebec city

[@michaelduncan2759]

Mr. Robinson, can you please do a video on tube vs. tank style smokers? I am going to drop some serious coin on one or the other, and would like to know advantages, disadvantages, control differences, etc. Please keep the videos coming you are my favorite channel.

[@bdbelsher]

Looks great as usual!!! Just a thought on the starter chimney...curve the bottom at the same curve as your smoker. That way it locks into place.

[@brandoncassidy807]

Great idea!

[@pheflin526]

Once October hits I start doing this with Turkey thighs. It’s freaking amazing

[@theblevinsfamily3317]

CHUDLEY. Gimme one of them Chud starters. Those are fire! Love the videos

[@brandoncassidy807]

me too. 2 of them. or 3. I need 4

[@YouTubeAP81]

Much respect to the Edbassmaster references, always

[@DJ-fn3jm]

Nothing really say BBQ like beer for breakfast. And a nice Pilsner is the perfect choice. 👍

[@jeffpickard5548]

Dayum!! That yard bird looked amazing!! It’s 11:30pm, I just got done watching this, and know I’m hungry. Pulling thighs out of the freezer right now, to make this, this weekend. AWESOME!!

[@nydatapc]

This guy it's crazy good - all the food he's making looks sooooo delish! Thank you!

[@SJCOOKS]

Very interesting way to cook chicken. Never seen this method before. Nice share!

[@Pitjefe_bbq]

Whoever disliked this video is mad they don’t have a mini chudbox

[@GrizzAxxemann]

I don't have one, and I ain't even mad. Chud won't ship me one though.

[@currentsupply]

Could do similar on a weber kettle, or any other charcoal grill really.

[@Mark-mz3fi]

The ones that don’t like this are most probably the vegans 😂😂

[@_thisisdavid]

I liked this and then unlucked it so it stayed at the correct like count

[@LUCKYB.]

No who would ever Thumbs down. CHUBS. On this Chicken confay . Would think The would be eatting their Blood Line

[@frankfavorito2280]

Definitely different

[@jaytankson6555]

Looks good. What’s the difference between cooking in fat vs sous vide? More flavor or less?

[@michaelgarner387]

Man I love your channel bro!!

[@miguelbernal9303]

Great video and excellent idea to have store on the fridge! Congrats, saludos.

[@ac789]

Dude. Looks amazing. Also, great backyard fart

[@michaelboyd8607]

Awesome video & thank you Bradley! I’m learning so much from your videos! Appreciate the humor also.

[@500dollarjapanesetoaster8]

Bradley, maybe you can do goat, suckling pig or leg of lamb preparations? Love to see other less commonly used items. A whole beef cabeza would be awesome.

[@tarawilliams6375]

Hey Brad, try smoking your chicken spines or if you smoke a whole chicken, use the smoked carcass to make homemade smoked chicken stock

[@hambone150]

Bradley you're the best, thank you for another great video

[@SanJoseDale]

I’ve been dabbling in BBQ competition, until Covid, hope to get back to it soon. I’m thinking this technique might just good for comp? Most currently braise the thighs in butter, after scrapping the fat from the skin, then smoke and crisp up. I’m actually tied of doing this same way as everyone else. Might this be a good technique for that?

[@ColeMcConnell]

Who is missing the click of the buckles on the old carhartt sheath?

[@andrewwebster13]

Nice rip, I’d let out a mouth call down the hallway at work then turn the corner quick... the reactions were hilarious.

[@whayes1282]

First of all, I love your videos and the wealth of knowledge you provide. You have given me many great ideas. Secondly, I'm on a few FB groups all about BBQ and smoking. Some of the things that are asked often are questions about smoking corn beef, and one that is of interest to maybe a small group would be smoked spam. I enjoy what you're doing here and I look forward to your next installment of Chud's BBQ. A Peace

[@seansisneroz]

Awesome channel! Im gonna try and get down to LeRoy and Lewis soon too.

[@TheGatortooth]

I’m going to give this one a try. That looks really good!

[@MorbinTime420lol]

Thoughts on using beef tallow?

[@nah3186]

You had me at duck fat...LOL...can't wait to make these. Thanks for sharing another GREAT video!!!

[@42588panda]

Looks very kool thank you for this video

[@chriszinn7143]

1st and 2nd best part of the chicken is definitely the thighs and wings.

[@fishkillerchris]

I look forward to tuesdays so much. My chicken game needs help.

[@javierchavez4749]

Can you do a video on how you got into welding?

[@kylecollins6835]

What about using tallow?

[@matthewparrish7594]

Could this be done as well with other parts of the chicken?

[@barfman7767]

I am wondering as well... but I do suspect it may dry out compared to thighs.

[@TheDawgfathasBBQ]

Good stuff bro!!! 👊👊👊

[@hudsondurablegoods]

This looks soooo good. Love the channel, man!

[@bigguybbq]

Wow! I’ve never tried duck confit and now it makes me want to since the chicken came out like that. Nice job on the cook!

[@ChudsBbq]

Thanks Big Guy!

[@tonehero85]

Lol at 3:27. “Toot snake” with that hat. Lol

[@CavanalK5]

Enjoying your channel. And I like that your equipment isn’t brand new and shiny, it’s cooked-in. I’ll have to give these thighs a try. My mind keeps trying to tell me it tastes like old grease, but I know better.

[@TimHoff85]

Definitely gonna be throwing down on some of these soon!

[@michaelgarner387]

Ahhhh you’re killin me brother!! 🤤🤤🤤

[@rainbowtrash1625]

I have a bag of drumsticks in my freezer. Would this technique work well on those?

[@taylors4425]

Native Texan beer! My personal favorite

[@DFTACADENA]

Love the channel bro! I've been wanting to do a pastrami with a brisket flat.....but I'd love to see how you'd do it....BRINEY.....SMOKEY.....PASTRAMI-Y....

[@funfunstuie]

Love you work!

[@god-rw2ct]

My boy does this work in ricecooker keepwarm setting?

[@Jeanetseschats56]

At first you had my attention, then you had all my interest!

[@shaneorr1476]

how's that chimney working out? how much does it weigh lol ?

[@charlesa3374]

Excellent! Now I have to go back and jot down the recipe....couldn't concentrate after the fart...well done..

[@zahor0269]

Beautiful! Crispy! Delicious! Now I gotta question for you Mr.Chuds... can you smoke fries? Is that a thing? Most smokey flavoring Iv seen comes from the seasonings on the fries rather than the fries themselves, I know you can smoke a potato and cut it up afterwards but would the flavor still be retained after frying?

[@theblobfish9614]

Only one way to find out, try it! I think if you would use smoked fat like from that confit that could work. I dont know if you really want that tho. I find it nice if i have some components of my meal that are not smoky

[@tonyjaso8655]

Did the chicken stay in the oven overnight at 180?

[@utweak]

How long were they in the oven for?

[@thomascranford8062]

Awesome video!!! How bout a smoked lamb shoulder ( pulled pork style)

[@naehukks]

I need a Chudd Smoker!.! 🤙🙏

[@xavierp21]

Your channel brings the creativity out of me. Im about to find an amatuer style welder (120v) to learn how to fabricate things and i been cooking outside so much more on my smoker and weber. Whats the possibility of me driving from Dallas and spending a day or 2 in your shop to learn and work for you? Heck, ill pay you for the experience!

[@thecluckingassassin]

You should check out welding tips and tricks on here. He has good videos to learn from.

[@jackhowell8708]

No official taste test? Is there a pre-OTT strata?

[@christophera-realone9834]

Amazing 🔥

[@minivox7094]

I mean... how about we do a whole spatchcocked turkey with this method for thanksgiving? crazy?

[@batman9778]

Bradley…. You have to try this w/ deep frying 😏.

[@2005Pilot]

Smoked Pastrami & Reuben Sandwich PLEASE!!!

[@Sarge19K]

Where did you come up with the name Chuds BBQ?

[@averagemodeler]

Can you confit a brisket?

[@guilhermanacas]

Brad!! Do a comparison between tallow, lard and duck fat confit!!!!

[@vitaliypeker6640]

Wow that chimney must have been burning for hours. It got pretty dark right after you lit it :)

[@yankee72789]

Can you do a smoked andouille sausage?

[@theshuttschateau4632]

Who in the Good Lords name had the audacity to “thumbs down” this video???? Apparently those people “lack” in stamina.

[@jona5517]

I used drumsticks for this and...... awesome sauce! I thought someone poisoned my water hole!

[@kdykes]

Looks amazing! Will you guys relaunch BBQ school in real life again later this year? I'm an Austinite exiled in Berlin Germany for the past 12 years. And while coming back to Austin for family and all is great, I'm really coming ASAP for Leroy & Lewis and BBQ school. ;)

[@hahasasquatchvods5125]

Can Bradley sell Garlic infused Duck/Pork fat and call it Dork Fat?

[@thefoleys2515]

Just Look at it! Can we please get Ed Bassmaster on the Channel!

[@snowserfireansmoke]

ROCKSTAR 🔪🇺🇸🔥💨

[@scott-kf1bi]

Nice having lunch with you.

[@micham9861]

Bradley! Please, make some cake on a smoker!

[@kylebraggs8779]

Every down vote is just a hater!! I love your channel and keep it up

[@bryantpartazana6356]

I’m gonna load up a smoker full of these and just freeze em for when every I want chicken

[@patrickmiller8130]

Can you do a whole chicken? Say chicken halfs??

[@amitkoren948]

I wonder how confit chicken breast will turn out

[@adriantrevino2516]

Question: where did chud name come from? Nickname? And backstory .

[@justpassinthrough7]

Got this in the pellet right now

[@ericproulx4615]

So how did it turn out on the pellet smoker? What did you use for pellets?

[@justpassinthrough7]

@Eric Proulx it turned out great. Camp chef charwood hickory.

[@firewire8912]

toot snake got you a sub!

[@claude00]

You’re awesome

[@brandoncassidy807]

WHO THE HELLFAT does not like this? Dead inside.

[@GrizzAxxemann]

Vegans. It's always the Vegans.

[@eng.haydaeribrahem7771]

How to makes Pastrami.... next video pls.

[@GrizzAxxemann]

I want to try this... but not at $25CAD for an 11oz jar of duck fat. But I guess I could cut the duck fat with canola or vegetable oil.

[@BLR1GBattlemaster]

Damn, that looks so good. I wonder how this would work with chicken breasts.

[@richardchichester7255]

Now that your a Texan you should be drinkin some Lone Stars👍