This Could Dethrone Brisket as the King of BBQ | Chuds BBQ

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Ssamjang
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[@norocomgt]

I’m so glad you made this channel! Last year, I enjoyed the smoked meat videos, and this year, I have enjoyed the recipes for making the entire meals from scratch. Thank you, Brad!

[@riaanmulder778]

Staple here in South Africa. High as possible heat (200 - 250 degrees c) for 30 to 45 minutes. Then turn it down to 150 degrees c for another 3 hours. Crispy crackling and melt in your mouth meat. Its crazy. And also always bone in pork belly. Pork belly super cheap here($4,68 a kg/2,20462 pounds), so its on the menu on a weekly basis.

[@paulielivio8698]

I love how you bring traditional food and cooking techniques that you've researched to barbecue it's a nice unique style of cooking. And the cast iron as the cooker for your saute pans is genius.

[@andrewknaff9220]

I think he was using the cast iron disc as a trivet, not a heat source. He placed the cast iron on the table with his bare hands, so I highly doubt it was hot enough to heat the pan. I would guess that the pan itself was preheated and the cast iron was there to protect his table from the heat of the pan.

[@muzzaball]

@@andrewknaff9220 Thanks Andrew, I was wondering about that. I thought he had heated it up first - but it didn't burn his bench!

[@amiradib1007]

So weird, I literally made this yesterday. Love the dual textures of crunchy skin and soft meat. Delicious.

[@cbau45]

This looks awesome. Adding it to my list for the spring. Appreciate the quality videos. These recipes are fantastic!

[@holg3070]

Hi Brad. I just cooked a pork shoulder with the skin on and used the salt ontop and water tray. I appreciate you and your channel and everyone whom has contributed!

[@yammyguy78]

I don't know who you think you are, but you've become my number 1 cooking inspiration! :D Thank you for everything!

[@nytiger]

Ssamjang with pork belly is a heavenly combination. And to introduce this to low and slow smoked goodness is absolutely brilliant! Love love all your videos! 👍❤️

[@paulknight6572]

Dude, I've watched all of your videos over and over. You've been such an inspiration so....... I've spent the equivalent of 400 bucks on sausage making equipment and have some serious plans. I've got.some awesome ideas that I've come up with along with some game billtong and chorizo. Just wanna say a massive thanks for the info, ratios, ideas and inspiration. Being in the u.k. our diet, takeaway, cost of food is totally different from over the pond. Massive thanks to you, your vids and rather comedic nature. 👍👍👍

[@fromobile1]

Fiesta’s got ‘em !

[@johnnyparker5]

I appreciate these meat alternatives. I used to cook brisket at least twice a month, now I'm twice a year with the prices and I find myself cooking much more pork and poultry.

[@SidewinderINC]

Now that's something I can easily do in the UK as skin on pork belly is plentiful at every supermarket. A brisket or bone in pork shoulder is a much rarer.

[@MrRilarios]

Here in Colombia (medellín) buying pork belly without skin is almost a sin. I haven't found a bone in pork shoulder without going to a butcher and begging

[@sjacko1066]

It’s a decent price as slab from your local butcher too mate

[@kevinbridle1831]

I'm in the UK , I have been going to the local butcher for years now, he lets me pick my whole pork belly, just ask, its amazing how interested they become when you appreciate their efforts.

[@theeristicwriter8280]

that crunch when cutting into the direct heat cut was THE most satisfying sound I have ever heard in my entire life.

[@danashay]

Out. Freakin. Standing. Excellent production values. Great sound track. Just loved all of it! Please carry on!

[@chrisgasca9965]

As always, an amazing video! Thank you Chud!

[@rpm2night]

Hey Brad. I’ve been enjoying your videos over the past few weeks. You make it fun to BBQ. Your videos are well edited and your personality is awesome. You’re always asking what we’d like to see you cook next. Take this seriously or as a joke, but maybe as a spin-off from your Weber Kettle Series, make a Weber Smokey Joe series. Obviously not as versatile as a full sized Weber kettle, but still useful and can yield pretty good results depending on what’s on the menu. Either way, looking forward to many more great videos.

[@sjacko1066]

Looks amazing!! I love making pork belly burnt ends, I have never tried something like this before thanks 👍

[@user-ur8vm8ii4z]

You’re the man Bradley. Thank you so much for the great recepies

[@mpopky100]

Your videos are ALL ALWAYS perfection. APPRECIATE YOU!

[@ericousleyjr9119]

That Chud box is AWESOME!! I want one lol!! Great cook Brad!!

[@toddstropicals]

I make this a lot, but I did worked in a Chinese restaurant... Wild Fork is great! And yeah there's a ton of ways to make it. Sounds delish! I want to do a crispy skin duck on the smoker.

[@jhaas68865]

Seeing other channels try to do pork belly as brisket was nice but this it totally different and I want to try it. They are all trying to make something super tender but that crisp bite sound is awesome!

[@richr7604]

They both look delicious! Everytime I see your videos I get hungry. Definitely trying the direct heat one for a Sunday dinner..👍

[@alecgordon272]

Noiiiiceeeee. Always thankful for these videos

[@zanelong6293]

Bradley - love your prep space - would you consider an episode on cleaning / maintaining your cutting board (particularly everyday activities)? Thank you!

[@Patrick94GSR]

Yes please how do you clean the work surface especially after working with raw meat? I have some big wood cutting boards that I avoid cutting Rae meat on just because I’m always afraid of not getting it sanitized enough. I stick to the plastic or corian boards for the raw meat, then throw into the dishwasher.

[@jvf7762]

The knife roll gag gets me every time.

[@jeffronco1089]

As always an awesome video 👍🏻 Keep them coming 😊

[@Primo_Supremo21]

Looks incredible. Definitely trying this asap

[@martinberry9616]

Loving you videos. Inspiring me over the pond in UK! 🙌🏻🙌🏻

[@thisoldbelair]

I love hearing from folks in the UK and other parts of Europe that do BBQ! Cheers bro 🤙🔥

[@martinberry9616]

@@thisoldbelair do you ship rubs and other things to the UK?

[@thisoldbelair]

@@martinberry9616 I haven’t personally shipped anything to the UK but i don’t see why you couldn’t order rubs from branda you want to try directly from the brand or from Amazon. :)

[@TheTravelingMerchant199]

Thank you for doing your vid at goldies you sold me on the foil boat method when the critic liked your foil boat method best. Keep up the good work

[@kipkadlec1429]

Wow! I just bought a pork belly and of course it is skinless. This is definitely going on the to do list! Keep up the awesome motivating videos!

[@zve482]

Lovely work there. Appreciate your time doing it. I’m sure your family and friends love you very much.

[@bavariasuhl]

best bbq channel ever, and i have watched them all

[@keithreding1828]

This has become my favorite youtube channel.

[@avsimmons72]

So much personality! Dude needs his own TV show. It'd be a blast.

[@oldfool5002]

TV is dead this guy is right where he needs to be

[@blueenglishstaffybreeder6956]

I’m saving this one to my favourites, with the direct heat I’d put a couple apple wood chunks in the charcoal, yumm

[@user-ti9hp4je9i]

13:06 I almost expected a drop kick into a refrigerator after that table slap

[@rcradiator]

It'd be awesome if you could adapt Chinese Cooking Demystified's recipe for Siu Yuk (crispy skin pork belly with crispy puffy skin) for the backyard. Their recipe is meant for a home oven, but it would be really cool to see your take on it.

[@Michael-yt3wz]

Another great video! Thank you.

[@aalfonso4706]

Chicharrón is awesome ! I make it all the time in my house , I’ve been lately putting rub on it everywhere excluding the skin of course . I smoke it for an hour or two then I finish it in high heat to get it crispy .

[@fiftyf1]

I keep waiting for you to cook something on the Joe Jr. sitting by the fence. Great cook, and I really thank you for introducing me to the direct method for cooking pork. I am hooked.

[@homegrilladvantage]

BR just doesn't miss...I have been wanting to cook some pork bellie again for a while and this was the motivation I needed Lol

[@byronmiller3159]

Well done, Bradley🔥 your channel is awesome, keep the hits coming!!

[@arnbirni]

I will absolutely copy/paste this Greetings from Iceland Thanks

[@Stan_L]

Great video! Thanks for sharing.

[@bleve97]

My go at this worked brilliantly. I used water in the bowl of a WSM for the first 2hrs at 250f skin side up, then no water and ~350 for ~90 mins skin down. I just used salt, pepper & cajun spice on the meat side, next time I'd not use the cajun, it didn't really work. I spritzed once or twice with apple cider vinegar during the skin down high temp stage.

[@lexwaldez]

After offset smoking I'd think about chilling and hitting it with an air fryer because... ez pz. Your food looks amazing and is inspiring. I mean you inspire thousands to try new things and cook. Amazing.

[@StaIIHawker]

Hey, Brad. Don't sweat it, actually the one that you "screwed up" and burnt but subsequently scraped, this is an actual technique used in Cantonese bbq crispy pork belly, but next time, hang the pork belly vertically to scrape, so the bitter burnt bits dont fall back into the skin. Love your channel, big fan!!

[@markthomasstopani8516]

Seriously you rock!! Great videos!! I can't wait until I can get the Chud press.

[@geebee44]

looks and sounds AWESOME!

[@heycuz5841]

Very good presentation, cuz. You make us all want to try it !

[@24kachina]

Fabulosity as usual. That vermouth jus looks fantastic, for just about any meat.

[@marcharris6015]

Ummmm yes please! Headed to Costco after work to pick one of these up. The texture of that skin sounded insane. Thanks Brad!

[@michaelbeyrlejr.1884]

Now I have to try this!! Also, have you done a video on making pork rinds from the skin?

[@OffsetRookie]

I've never had this before, but it looks super tasty. Might just have to give it a go!

[@lucascady4992]

Back in the early 90's I had a local Butcher shop that sold bacon with the skin/rind still on it.. It fried up great and gave us the Glassy, extra crispy, crunch on perfectly cooked soft bacon!!

[@dumduminflorida]

I can’t wait to make this! Question for you. I have a Kamado Joe. Would you recommend going low and slow with deflector plates or go low and slow over open coals?

[@mdowns989]

Ok .. I've meant to ask before but the table top chud plate you use your cook pots on... How do you get heat to it to cook with it? Or is it heated prior to putting on table?

[@brandonmarshall8990]

I'm also curious about this! saw him throw it on the table with his bare hand so really interested to know how that works

[@1974ribtickler]

I third that question. Has me scratching my head over how it works. Please enlighten us good sir.

[@skydoesminecraftkid]

I believe that it is just a protection for his wood counter. He preheats the pan in his grill and sets it on the metal disc for better filming is my guess

[@meatsmalts3450]

Yes! Thank you!!!!

[@teamfreshfishing1154]

I love the socks and the crocs👌🏻

[@duaneleibler]

Love the entertainment, better than a good movie, and still learning something, nice job!

[@ryan71100]

Im in CT. Hoodoo brown is incredible!!! Love going there!

[@luketolley5732]

the way you finished off the one on the offset is great on a weber kettle.

[@Porkchopexpress36]

Title alone deserved my subscribe

[@gdpfandangler]

This is Cantonese style BBQ. They are the masters

[@kevinwestfall7815]

The sound of that skin crunch 🤤

[@NS-yt1vy]

The way Carl came up and stood there scared the crap out of me.

[@237racing3]

You da man!!! Thanks for the idea!! I cannot wait to try this and the sauces.

[@krisbabic89]

Looks Great!

[@BFisherMKE]

gotta get my hands on a belly to make this. Was waiting for someone I follow to make a good video on it and you stepped up to the plate!

[@stevied721]

What’s the steel plate that you had the pan on when you made the sauce?? Do you have a video that gives more detail about it?

[@jamesward5721]

I cook this a lot - I no longer bother mucking about, it seems to make little to no difference - I dry it like you do, slice the back (not the skin) deeply so the seasoning gets in deep, give it a spritz of oil all over, bang it on to cook, no fancy skin things done. Delicious, crispy pork. Easy & fast.

[@davidupton4730]

Great recpies and great entertainment Americans really know how to eat well, Us Brits have a lot of catching up to do, like the way your vids are edited , Many Thanks.

[@nickanderson7851]

GREAT Vid!

[@dogefood2990]

Sometime if you are at a Asian grocery store and you ask someone over the meat counter for an entire slab, they’ll grab one from from their freezer

[@Brendacho]

I love Wild Fork. They’re my go-to when I need meat. Everything is fresh and locally sourced.

[@EverydaySatya]

Doing this recipe today or tomorrow - thanks bro!!

[@jaylancaster5419]

10:12 ... nicely what?!? Combound? LoL As an Eastern North Carolinian, that crispy skin is righteous. Love the vid. Great as always.

[@007cyklone]

Man that looks so good my mouth is watering

[@rq5304]

As a cuban american we make whole hogs and pork belly all the time . I use the same method when smoking pork belly. But after two hours i wrap the bottom meat portion with aluminum foil with apple juice and increase my temp on my webber smoker offset to about 350 dg for about an hr. It makes the meat soft and tender and crips up the skin to perfection. Give it a try.

[@tl56kmair]

Love the shotgun shell. I just gained a new level of respect!!

[@tomasTPS12345]

mmm....need to try this!! Thanks 👍 👍 👍

[@robertjason6885]

Just beautiful, brother. SCARY good knife technique. Hate to run into you in a dark alley. haha. That you study, educate yourself constantly is amazing. Kudos. Tremendous video. Like watching Vince Vaughn inhabiting a Chud body. You rock.

[@dohyunio]

no porkbelly without ssamjang. this guys a real deal

[@Ron-Swanson]

That dipping sauce would be crazy good!

[@conmanumber1]

Trick to dry skin fast takes 12 hrs; lay dry cloth on skin then cover with 1/2 inch of salt. Microwave salt to dry so you can reuse later. The best tastiest pork is like Chinese roast belly when chilled and chopped up. Love the cold fat😋

[@allglasstinting]

Godda tell you that smoked salt is the bomb. Took it one step further and left it on the smoker. Put it on a piece of foil and let it ride after popping it off the belly. Crumbled it up, put it in a shaker and use it on my eggs for breakfast. Two thumbs up with a snap.

[@guwu4479]

Those fightin words there, Bradley!

[@illshowyouwhorock]

I just made this today, best piece of pork I have ever had, also confirmed by everyone else that was here!!

[@cameronbatko]

Wonder if I can do the combo, of using my workhorse offset and then go direct heat in the Firebox using the cowboy grill grates feature.

[@leighbrowne8863]

Best boot snake yet!

[@LJDMusic]

Long Live the Chud

[@S1L3NTG4M3R]

THANKS!

[@caseykoonce3694]

Would love to see how you would do this on your weber kettle series!

[@rw9495]

First thing I'm making when I get my electric smoker for christmas!

[@Trumpetmaster77]

Mr. Una Culebra en mi bota! great cook!

[@lonramsingh]

hey bradley, crispy skin pork belly is in fact theeeeee best pork you can ever have in my opinion, glad you can show this

[@Jay78801]

Looks good

[@vincentvdb3151]

Hmmmm, your next recipe? Something pork again, think trotters, tails, snout, grilled veggies, polenta, ... seriously out of the box :-)

[@elfeeyoo7172]

Hoodoo Brown BBQ! Best BBQ in CT by a long shot.