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

[@theeristicwriter8280]

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

[@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!

[@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!

[@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!

[@yammyguy78]

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

[@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.

[@TCielo4]

I have done the direct heat multiple times on a Weber kettle and it’s always spot on. By far the easiest, most flavorful, and best method. Direct heat I mean. You can use whatever grill you have.

[@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. 👍👍👍

[@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?

[@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.

[@amiradib1007]

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

[@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

[@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

[@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!!

[@Brendacho]

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

[@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.

[@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.

[@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.

[@danashay]

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

[@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.

[@jvf7762]

The knife roll gag gets me every time.

[@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.

[@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!!

[@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.

[@cbau45]

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

[@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.

[@NS-yt1vy]

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

[@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 .

[@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

[@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

[@DuffMan-c5z]

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

[@keithreding1828]

This has become my favorite youtube channel.

[@gdpfandangler]

This is Cantonese style BBQ. They are the masters

[@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?

[@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.

[@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.

[@Donkim420]

Try dipping in a Dijon mustard.... The absolute best friend of pork belly.. I normally sou vide them and then fry them in bacon fat for a very crispy outside...

[@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.

[@elfeeyoo7172]

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

[@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.

[@ericousleyjr9119]

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

[@tl56kmair]

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

[@jaylancaster5419]

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

[@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

[@Gulfboys1]

I wonder if you could combine the smoked and the indirect flavors together by adding the coals from the fire box underneath the pork belly inside the cook chamber

[@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. :)

[@duaneleibler]

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

[@luismepu]

so what does the internal temp ends up being? can you get really soft almost pull pork meat or does it dry a little since it doesnt have any cover or foil?

[@illshowyouwhorock]

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

[@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

[@luketolley5732]

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

[@StaceyRobinsmith]

What is the source of heat for the metal ring you put the pot on to make the sauce? Thanks!

[@fromobile1]

Fiesta’s got ‘em !

[@qmcmutrie3193]

What Internal temp does the pork belly need to be on the chud box before you flip it over to start crisping skin up and adding mop sauce. Trying this tomorrow.

[@marcharris6015]

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

[@christophercote307]

This couldn’t have come at better timing, I just got one with skin on and was wondering what the hell I was going to do with it. Awesome!!!

[@Keasbeysknight]

where did you find yours?

[@christophercote307]

@@Keasbeysknight I got mine from my local butcher, just told them I wanted a pork belly with the skin on and they saved one for me

[@richardalvarez9208]

Good video on the belly. I watch a lot of your videos, I have to ask. how does the Chud Plate get hot? You plop it on that wood table and cook on it. Then on the next scene you care cutting right were that Chud Plate was, Is there some camera trickery going on? Happy New Year Bradley.

[@takeflight4666]

That crispy pork belly on a corn tortilla with some salsa 🔥

[@user-ur8vm8ii4z]

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

[@Brando850]

Which would be the better approach on the Kettle?

[@arnbirni]

I will absolutely copy/paste this Greetings from Iceland Thanks

[@MrEsaba]

I feel so dumb.... What are you using to kick the pans on??? Also- Everything looks amazing 😍

[@JiSat]

i cant figure it out either

[@johnbiz]

Do you think the direct over the coals method would work on a PK Grill? Or would the meat be too close to the coals?

[@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!

[@Sue_D_Nymn]

Hoodoo Brown's cracklin' pork belly is straight crack. Absolutely delicious. I only wish I lived closer.

[@markST24]

What is that heat thing you cook with on your chopping block...Got me all WTH is this magic...

[@asianrollzz648]

Once he said ssamjang, 😯👂🏻✋🏻. So my mom puts in, what we call glue essentially, its glutenous sweet rice flour (what mochi is made with) mixed with water and kind of like rue, u slowly bring it up to heat, and keep mixing and you are looking for a glue like consistency. I would add 1/4 of how much soybean paste n gochujang was used. Makes the sauce less thicc, but it shouldn’t be runny. I dont know what it is but it makes it so much better

[@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😋

[@Mark-oj8wj]

What's with the magic hot plate??🤔

[@travishaugen4403]

I have asked a few times, but he doesn’t interact with his audience

[@travishaugen4403]

I have asked a few times, but he doesn’t interact with his audience

[@mathieufillion3228]

He’s got a propane burner on the side. Plate just keeps the pots and pans of the butcher block.

[@tonycaudle]

@@dvsmike he heats the pan up on the stove off camera and moves it to the trivet for the video. It's not actually a hot plate.

[@AlaskaBrisketCo]

He cooks on the stove next to the butcher block and sets it down on the disc to get his shot of it cooking. Then continues cooking on the stove. It’s just clever editing.

[@michaelbeyrlejr.1884]

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

[@sjacko1066]

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

[@richr7604]

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

[@rw9495]

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

[@jaimechristley]

I just discovered Wild Fork a few months ago - maybe the best kept secret in online meat purveyors (although I believe they have a chain of brick & mortar stores, in a few states). Somehow they manage to offer really competitive prices for standard stuff, but they have a great variety of meat items that are difficult to find elsewhere. And they ship all over the lower 48. It's the website I'll go to if I'm thinking "Where the **** am I supposed to find [x y z meat]????" No they're not paying me, just thought it was cool that you checked their name, too. Love the channel!

[@KingBjord]

Does that amount of salt not present a problem with the metal in your smoker/chudbox? should it be cleaned after or does it make it's way out through the grease trap etc?

[@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.

[@daverosenblatt4902]

Brad, awesome video as always! How do you "cook" on top of that butcher block? If I didn't know better, that "Chud's" piece of iron looks like a "wireless burner." Or is it preheated, then set down on the counter? It's witchery, I tell ye! 🧙‍♀

[@justrelaxaiie]

I would love to know aswell!!

[@decipherlogic]

I've been wondering this same thing

[@JamesNestaCirrito]

He's got a stove nearby on the end of the table :) there's a table build video somewhere on the channel as well where you can see it.

[@djgeorgieporgie3842]

Always do my pork belly on the Weber with apple or cherry wood chunks then finish it off over the coals to crisp up the skin 🤤🤤 looks tight pal 👍🏽👍🏽 I also cut the bottoms of the belly in one inch down to add more surface area for the dry rub.

[@SkraxsChannel]

You should check out how we in Bavaria do our crackling. 'Schweinsbraten' or 'Schweinshaxe' is what you are looking for.

[@Ron-Swanson]

That dipping sauce would be crazy good!

[@mpopky100]

Your videos are ALL ALWAYS perfection. APPRECIATE YOU!

[@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.

[@bernardsbbq]

Pork belly has always been my king of BBQ!

[@24kachina]

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

[@jonathonperkins3646]

Mexican grocery stores are my go to in finding pork belly, although they like to give me a huge slab of uneven pork belly

[@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

[@jabawockee199]

Use the shotgun shell in your knife bag, in a shotgun, to eliminate the 2 snakes in your boots! 🤣 Another great video Brad. I’m sure it’s deliciousioso…aaaabujbajubaju

[@Porkchopexpress36]

Title alone deserved my subscribe

[@teamfreshfishing1154]

I love the socks and the crocs👌🏻

[@josephkordinak1591]

I would get crispy rotisseried pork belly in the Philippines. It was just seasoned with coarse salt. It was amazing.

[@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

[@guwu4479]

Those fightin words there, Bradley!

[@fvb7]

That looks like Siu Yuk (Cantonese roast pork belly). Goes good with char siu and duck too!

[@savage5764]

do a video on how you sharpen youre knives or keep them sharp

[@vincentvdb3151]

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

[@Ka99999990]

William Cannon and I-35 HEB usually has skin on pork belly in stock

[@bigsorenm6036]

How many times are you reheating the ChudDisk to do a sauce?

[@mikesmicroshop4385]

I can get Pork Belly from a local butcher, but I have been getting them from Costco. They are skinned and have been cheaper than at the local shop.