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

Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq
Ssamjang
• Ssamjang (Korean dippi...
Demi Glas
• Homemade Demi-Glace
Vermouth Jus
• Vermouth Jus
►Full list of things I use and recommend:
www.chudsbbq.com/affiliates
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Weber Kettle
weberinc.sjv.io/BX9obL
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
amzn.to/3uarzLk
breville.oie8.net/x9jY6A
►Thermometer
www.thermoworks.com?tw=4724
►Flame Thrower
amzn.to/2VQKwVR
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoker
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Vegi Grill Pan
amzn.to/3cSRVub
►Meat Slicer
amzn.to/3fAj0mQ
►Fryer
amzn.to/3aOYISS
►Vitamix Blender
amzn.to/2JAnRY7
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
►Beef Tallow
amzn.to/3jKjyq9
►Wagyu Tallow
amzn.to/3laAWak
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
►Chef Knife
amzn.to/2H5azRt
►Boning Knife
amzn.to/2zRXeZu
►7" Chef's Knife
amzn.to/3ljFW9M
►8" Chef Knife
amzn.to/2xfq9pc
►9" Cimeter Knife
amzn.to/2N7ZSgJ
►Bone Saw
amzn.to/2YbOqYf
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/2Rwbyg9
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
►Camera
amzn.to/2yKrNzs
►Camera Lens
amzn.to/3c8wj9p
►Drone
amzn.to/2V7VIwK

[@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!

[@yammyguy78]

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

[@fromobile1]

Fiesta’s got ‘em !

[@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!

[@cbau45]

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

[@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! 👍❤️

[@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.

[@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.

[@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. 👍👍👍

[@danashay]

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

[@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.

[@theeristicwriter8280]

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

[@user-ur8vm8ii4z]

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

[@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.

[@chrisgasca9965]

As always, an amazing video! Thank you Chud!

[@sjacko1066]

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

[@mpopky100]

Your videos are ALL ALWAYS perfection. APPRECIATE YOU!

[@Primo_Supremo21]

Looks incredible. Definitely trying this asap

[@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.

[@ericousleyjr9119]

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

[@richr7604]

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

[@bavariasuhl]

best bbq channel ever, and i have watched them all

[@zve482]

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

[@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

[@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

[@jeffronco1089]

As always an awesome video 👍🏻 Keep them coming 😊

[@keithreding1828]

This has become my favorite youtube channel.

[@Porkchopexpress36]

Title alone deserved my subscribe

[@byronmiller3159]

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

[@alecgordon272]

Noiiiiceeeee. Always thankful for these videos

[@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.

[@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!

[@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. :)

[@user-ti9hp4je9i]

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

[@Stan_L]

Great video! Thanks for sharing.

[@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!

[@gdpfandangler]

This is Cantonese style BBQ. They are the masters

[@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.

[@heycuz5841]

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

[@arnbirni]

I will absolutely copy/paste this Greetings from Iceland Thanks

[@markthomasstopani8516]

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

[@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?

[@Michael-yt3wz]

Another great video! Thank you.

[@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

[@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.

[@teamfreshfishing1154]

I love the socks and the crocs👌🏻

[@geebee44]

looks and sounds AWESOME!

[@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.

[@NS-yt1vy]

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

[@duaneleibler]

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

[@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.

[@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

[@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

[@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 .

[@guwu4479]

Those fightin words there, Bradley!

[@luketolley5732]

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

[@ryan71100]

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

[@24kachina]

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

[@michaelbeyrlejr.1884]

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

[@237racing3]

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

[@elfeeyoo7172]

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

[@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!!

[@marcharris6015]

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

[@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!!

[@rw9495]

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

[@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!

[@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?

[@OffsetRookie]

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

[@tl56kmair]

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

[@meatsmalts3450]

Yes! Thank you!!!!

[@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.

[@007cyklone]

Man that looks so good my mouth is watering

[@nickanderson7851]

GREAT Vid!

[@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.

[@krisbabic89]

Looks Great!

[@vincentvdb3151]

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

[@Sue_D_Nymn]

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

[@Brendacho]

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

[@kevinwestfall7815]

The sound of that skin crunch 🤤

[@LJDMusic]

Long Live the Chud

[@S1L3NTG4M3R]

THANKS!

[@ihatepeopleyes9492]

Pork belly and brisket. Yes.

[@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 🔥

[@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.

[@Ron-Swanson]

That dipping sauce would be crazy good!

[@Jay78801]

Looks good

[@tomasTPS12345]

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

[@thursdaynite]

I'm from CT, Hoodoo Brown is the truth!

[@illshowyouwhorock]

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

[@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...

[@rodneyadamson8270]

Spanish markets in San Antonio have belly along with chicarrones!!!!!

[@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.

[@HalesYeahWorks]

This video is a bit aged now, but i'm lovin the 12ga shot shell in the knife roll! CLASSIC! Keep on makin some killer content!

[@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.

[@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.

[@dohyunio]

no porkbelly without ssamjang. this guys a real deal