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

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Insta: chudsbbq

Ssamjang
Demi Glas
Vermouth Jus

►Full list of things I use and recommend:
_________________________________________

►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7" Chef's Knife
►8" Chef Knife
►9" Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone

[holg]

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!

[theeristicwriter]

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!

[paulielivio]

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.

[mdowns]

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?

[yammyguy]

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

[stevied]

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?

[DuffMan-cz]

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

[zanelong]

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

[defier]

Can’t wait to make this! Add a bit of red wine vinegar and ground mustard towards the end on that vermouth sauce. It will pop!

[mg]

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

[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! 👍❤️

[paulknight]

Dude, I've watched all of your videos over and over.
You've been such an inspiration
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. 👍👍👍

[michaellebu]

Great video, awesome tips. Gotta say though after watching the video during the Holidays last year when your Mom made fun of your reaction to the BBQ when you taste the food now I LMFAO Every time 😂😂😂😂. Your Mom is awesome 😂😂😂

[danashay]

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

[Brendacho]

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

[johnnyparker]

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.

[StaceyRobinsmith]

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

[jvf]

The knife roll gag gets me every time.

[amiradib]

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