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.

[@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!

[@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?

[@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!

[@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!

[@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

[@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.

[@marclovelace]

Thank you! I just did this while adjusting to finish the belly in my toaster oven on 350 (with water in pan and wire rack), then 375 to crisp up the skin. This was absolutely tops! We love traditional Korean BBQ, but I think this is our new favorite way to do pork belly. The smoked table salt from atop the belly skin is also ridiculous! (Saved that for future cooks! - You weren't kidding!)

[@danashay]

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

[@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. 👍👍👍

[@mg3299]

how do you get the pans hot to make the sauces on top of the cutting board?

[@amiradib1007]

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

[@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.

[@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

[@cbau45]

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

[@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.

[@StaceyRobinsmith]

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

[@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.

[@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. :)

[@zve482]

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

[@jvf7762]

The knife roll gag gets me every time.

[@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

[@bavariasuhl]

best bbq channel ever, and i have watched them all

[@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!!

[@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.

[@ericousleyjr9119]

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

[@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.

[@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!!

[@keithreding1828]

This has become my favorite youtube channel.

[@markST24]

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

[@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?

[@markthomasstopani8516]

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

[@Brendacho]

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

[@michaelbeyrlejr.1884]

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

[@heycuz5841]

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

[@09wlh]

What's that circle thing that people cook on like you did when you made the sauces?

[@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.

[@luketolley5732]

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

[@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?

[@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.

[@richardbennewate6280]

Where did you have your charcoal chimneys made? Those are awesome!

[@duaneleibler]

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

[@Primo_Supremo21]

Looks incredible. Definitely trying this asap

[@MrAirtaz]

what is that counter top grill thing you always pop down and heat a pot over?

[@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.

[@peterottscheit6908]

What is that plate you put on your table to cook on ?

[@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.

[@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

[@andrewgraham6602]

What was the metal plate you put the sauce pan on to make the mop sauce? How does it keep hot? I would love to get one haha

[@Brando850]

Which would be the better approach on the Kettle?

[@frednurk8590]

I'd love to see a link for your leather knife roll. Great recipe, def trying that dipping sauce.

[@byronmiller3159]

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

[@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 .

[@cfox109]

So start on offset, finish on chudbox?

[@tl56kmair]

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

[@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?

[@sjacko1066]

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

[@arnbirni]

I will absolutely copy/paste this Greetings from Iceland 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

[@ChipB727]

What is that hot plate your using for skillet and sauce pan?

[@bigsorenm6036]

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

[@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.

[@mitchroberts8548]

What is that cook top you used to make your sauces? how does it work and where can i get one?

[@jadetrain72]

What is that metal disc you throw down and cook your stuff on?!?!? How does it work and where can I buy one?

[@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

[@CardsAndCameras]

Can anyone tell me what the heck that metal circle is that he's always cooking on? It looks like an induction piece but it's sitting on a wooden cutting board so i'm just confused as heck whenever he breaks that out.

[@marcharris6015]

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

[@azsxdcfvd]

can this be replicated on the weber kettle?

[@jaylancaster5419]

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

[@teamfreshfishing1154]

I love the socks and the crocs👌🏻

[@CallsignShoe]

Could you do a video about the knives you have/use?

[@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.

[@ryan71100]

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

[@fromobile1]

Fiesta’s got ‘em !

[@jjm6187]

How were you cooking on that iron chud grate on your board?? Did I miss something?!

[@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.

[@richr7604]

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

[@Mr_Picklez069]

What was the temp he started with? and how long?

[@johnathannelson1386]

Ok....I give. What is that CHUD branded, round plate thing that seems to provide heat and how do I get one?

[@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.

[@illshowyouwhorock]

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

[@bossoholic]

What kind of burner/stove top element is that on the table?

[@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!

[@user-ur8vm8ii4z]

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

[@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...

[@gdpfandangler]

This is Cantonese style BBQ. They are the masters

[@danielortiz1013]

I couldn’t tell, did he do the offset skin side down or up?

[@DanielNavas1]

What is that metal disc that says Chud that gets hot to simmer his sauces?

[@nicholasconroy9896]

Question, would a pellet grill with the grates open for a direct flame give a similar result to the pork could directly over coals?

[@mpopky100]

Your videos are ALL ALWAYS perfection. APPRECIATE YOU!

[@chrisgasca9965]

As always, an amazing video! Thank you Chud!

[@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!

[@237racing3]

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

[@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?

[@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.

[@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.

[@antonysantiago5661]

Awesome! Would this concept work with a Pork Shoulder?

[@jaimethiessen]

What temps did you cook at?