Each year I can several 1/2 pint jars of Jerk Glaze which is essentially a scotch bonnet and peach or mango pepper jelly with spices per a jerk seasoning in it.. We love it as a finishing glaze on chicken or a pork chop. I also make plenty of pepper jelly. I don’t like using unripe green peppers in it, so usually a broad blend of red ripe bell, Fresno, jalapeño, and then hotter chilis. I use that on blue cheese potato pancakes whenever we have leftover mashed potatoes in the fridge. … and thank you for the commitment to knife chop content.
I've been doing this for a while now, it's become a favorite of mine. Anything from ribs to wings, I smoked some boudin stuff chops the other day and glazed them with pepper jelly, it's my favorite by far. For those that can get your hands on Noni's pepper jelly, try it, you won't regret it.
I made jalapeno jelly with a bunch of red peppers my dad neglected in his garden. It has a real good kick and I am going to have to try it on my next ribs!
Love the channel, brad. I can't stop watching your videos. Excellent, but I always think, how do you heat up your pan's on that round plate? Is that a hot plate
I love pepper jelly on ribs. I made my own a couple of years ago and ended up canning a lot to give away as gifts. food processor made it WAAAAAY easier! also as far as seeds and piths go you can tie the seeds up in some cheese cloth and add that to the peppers while it cooks to add heat without the seeds being in the final product. still will have the heat in the end and all you have to do is throw the little bag away. anyways this looks great dude!
I use an apricot serrano glaze on my pork ribs n country style ribs that are awesome…glaze/jelly is basically the same process as urs, just w apricots added….give it a go
Realise I'm commenting on a 4 month old video so unlikely to get an answer, would you alter the recipe for the pepper jelly given you had to dilute it with ACV before you glazed the ribs? Thx
I take orange marmalade and dice up habs or jalapenos and cook with it for a quick pepper jelly.....then throw it in with cranberries....it is a big win
We like to make a Jalapeno, onion and dried apricot sauce for family BBQ get togethers. And i mean apricots, dried apricots, canned apricots, apricot conserve and fresh if we can get them, if not some fresh ripe peaches. I got into apricots thanks to coranation chicken, there pretty much always a batch of coranation sauce for curry fix and Jalapeno and apricot sauce for that sweet peppery flavour that goes so well with pork. i normally just blitz the deseeded ans deveined Jalapeno pepper but i think next batch i will dice them and see if it changes things, maybe a 50/50 blend, something that needs playing with. Thanks for the recipe, take care, God bless one and all.
Not a BBQ question, but saw in Wilson's BBQ Vlog your Bourbon cabinet. I need one for mine and was wondering where you got it. If it came with lights, etc. I looked on your affiliated gear page but didn't see it. Could you possible share that info on where you purchased it. Thank you. Love the videos.
I made a batch of jalapeno jelly, forgot I was using dry and not liquid pectin and put it in too late. Came out a little runny, perfect for glazing. Stupid like a fox!
I think it's just a metal piece to protect the cutting board. For the sake of the shot while filming I think he has a burner/ heat source out of the shot.
I’m doing my first competition- a friendly backyard affair for charity. I’m going to risk doing this recipe for the first time because it looks so good! Wish me luck.
I've used the cheese grater attachment on the food processor when I didn't want the peppers to dissolve totally. not quite as nice as the fine dice, but not sauce either :)
I hope this is raw footage that was filmed this morning and dumped on YT, because I’m jumping on 35 and heading north to Austin now! I want those ribs.
I did the fermented garlic and honey sauce and added Jalepeno and citrus zest and it was a complete hit, people wanted me to start jarring and selling it, not real cost effective though with the price of honey.
I will never grow tired of the speed up chopping. So satisfying. So well done. And this recipe sounds amazing and I need to try it.
That's the worst part of his video's.
@@markdavissbarber5629 Nah. I like them. Gives a realistic portrayal of the work put into the recipe.
Dang I thought he was just a good chopper
The part of the videos that make me laugh is the slurred outros. You can tell he had a good night.
Did seems to be a little off didn’t he lol
I thought the same. They got into the bourbon off camera on that episode.
my man is TOASTED
I definitely came to the comments to see if I was the only one that had noticed it here. Haha glad to see I wasn’t alone.
Ahaha I was just gonna write something similar, definitely a slur happening.
Thanks so much for the mention! 🌶️🔥👊🏼
How does this channel not have 2 million subscribers!!? Best bbq channel by far
Each year I can several 1/2 pint jars of Jerk Glaze which is essentially a scotch bonnet and peach or mango pepper jelly with spices per a jerk seasoning in it.. We love it as a finishing glaze on chicken or a pork chop. I also make plenty of pepper jelly. I don’t like using unripe green peppers in it, so usually a broad blend of red ripe bell, Fresno, jalapeño, and then hotter chilis. I use that on blue cheese potato pancakes whenever we have leftover mashed potatoes in the fridge. … and thank you for the commitment to knife chop content.
The pepper chopping was hypnotizing! Great video!
Thank you for the knife chop sequence. The kids love it.
The Chuds mind must be a glorious place to come up with these amazing BBQ concoctions. Keep em coming brother.
Looks too good. My favorite show out there. Regular cable shows cannot compare. Thank you. Please, keep on keepin' on.
Thank you for the knife chopping ASMR; always enjoyable! Looking forward to trying this recipe; been looking for more ways to use pepper jelly.
Looks fantastic.
Pepper jelly under the skin of chicken then glazed on top at the end....and pepper jelly burnt ends are both great.
I grow hot peppers and make a mango habanero jam. It makes an excellent glaze for ribs or chicken.
This might be the best chop sequence of them all.
I do a jalapeno/peach/bourbon jelly glaze that is incredible. The bourbon adds something extra.
That was the most longest speed chopping I've seen yet. Great job!
I've been doing this for a while now, it's become a favorite of mine. Anything from ribs to wings, I smoked some boudin stuff chops the other day and glazed them with pepper jelly, it's my favorite by far.
For those that can get your hands on Noni's pepper jelly, try it, you won't regret it.
Looks tasty. One of my go-tos is grabbing some tobasco peppery jelly. I cut with apple cider vinegar too to glaze chicken and ribs.
I have a couple of really good pepper jellies and wondered if they'd be good on a pork loin or something. Thanks for helping find out!
I made jalapeno jelly with a bunch of red peppers my dad neglected in his garden. It has a real good kick and I am going to have to try it on my next ribs!
Excited for this one! I have a neighbor that makes pepper jelly, and I have been dying to try this!
Good stuff. We need a video on "pit snacks"!!!!
Love the speed chopping
The knife chop sequence was therapeutic for me. Haha
Love the channel, brad. I can't stop watching your videos. Excellent, but I always think, how do you heat up your pan's on that round plate? Is that a hot plate
I so want to try this. And we love the knife chopping footage
Literally just made a couple jars of pepper jelly!!! What a great idea!
Wow! Going to try that on my next batch of ribs. Pepper jelly seems so obvious for ribs but I’ve never thought of it. Thanks.
Do you have a link for the small pot/warmer you used to warm up the pepper jelly in this video? Thanks!
I'd love to see more fun homemade sauce videos on items.
Ok that was the most satisfying chopping ever.
Check out Texas pepper jelly they have a lot of flavors. They have jellies that you can melt down to use as a glaze and glazes with double habanero.
What is the little stainless gadget that you put the little pan on? Is that a little induction unit?
Those ribs look fantastic!! Mouth watering!! We make pepper jelly but we also use rhubarb in my recipe...delicious 😋
Bring back the "welcome back TOOOOOO Chudds BBQ"
You killed it on this one. I NEED to make these. I might use Aji Charapita and Aji Amarillo peppers instead. Aji peppers have SUCH incredible flavor!
This is going on the Bbq bucket list
Best BBQ channel on TH-cam 👌
I love pepper jelly on ribs. I made my own a couple of years ago and ended up canning a lot to give away as gifts. food processor made it WAAAAAY easier! also as far as seeds and piths go you can tie the seeds up in some cheese cloth and add that to the peppers while it cooks to add heat without the seeds being in the final product. still will have the heat in the end and all you have to do is throw the little bag away. anyways this looks great dude!
I use an apricot serrano glaze on my pork ribs n country style ribs that are awesome…glaze/jelly is basically the same process as urs, just w apricots added….give it a go
Are you using an induction plate under your pots?
My in-laws love jalapeño jelly. We are definitely going to give this a try!
Why is the chopping so satisfying to watch??
The pepper jelly is money! I just did some St. Louis style ribs on Sunday with an apricot jalapeño jelly glaze. Loved this vid
Those look amazing
Please make bones try Sürstomming
"So is the toilet" - Bones knows whats up! haha!
If they ever invent the ability to film things in fast motion your knife skills will literally be invisible. Those look superb, on my radar ASAP!
Realise I'm commenting on a 4 month old video so unlikely to get an answer, would you alter the recipe for the pepper jelly given you had to dilute it with ACV before you glazed the ribs? Thx
Sounds pretty tasty! Nice work...BUT, how's about the beef shoulder clod???
Chili dawgs, foods of fire, just north of Omaha, makes a nice selection of spreads. The sweet before the heat.
How do you cook on the cutting board?
Will have to try this looks amazing
Good cook, Bones is the man
I take orange marmalade and dice up habs or jalapenos and cook with it for a quick pepper jelly.....then throw it in with cranberries....it is a big win
We like to make a Jalapeno, onion and dried apricot sauce for family BBQ get togethers. And i mean apricots, dried apricots, canned apricots, apricot conserve and fresh if we can get them, if not some fresh ripe peaches. I got into apricots thanks to coranation chicken, there pretty much always a batch of coranation sauce for curry fix and Jalapeno and apricot sauce for that sweet peppery flavour that goes so well with pork. i normally just blitz the deseeded ans deveined Jalapeno pepper but i think next batch i will dice them and see if it changes things, maybe a 50/50 blend, something that needs playing with.
Thanks for the recipe, take care, God bless one and all.
"I ❤Mackerel" omg
Yep enjoyed the Knife skills.
Must try these when my Chud box arrives
Thanks for promoting the Diamond Crystal man. I work in the same and only plant that makes that salt.
I feel like we saw and heard tipsy Brad at the end there. 😊
I love Bones' apron.....perfect....lol.
I just mixed some GSP and put it on some baby backs. It was very tasty.
Pepper Jelly on Ham is also great.
Good looking ribs! Need to try this. Have you ever considered making a sweet tea sausage?
Not a BBQ question, but saw in Wilson's BBQ Vlog your Bourbon cabinet. I need one for mine and was wondering where you got it. If it came with lights, etc. I looked on your affiliated gear page but didn't see it. Could you possible share that info on where you purchased it. Thank you. Love the videos.
I subscribed bc of official taste tester.
Cooking shows need more doggos
I made a batch of jalapeno jelly, forgot I was using dry and not liquid pectin and put it in too late. Came out a little runny, perfect for glazing. Stupid like a fox!
Boss love the vids … is there a vid of how you have a bunner on that table ? Thx
What is that little metal burner being used at 9:13 on the cutting board?
Can someone please answer this? I need to know what the circle metal burner plate is
I think it's just a metal piece to protect the cutting board. For the sake of the shot while filming I think he has a burner/ heat source out of the shot.
Brother how are you heating your pan with no fire?!? I've seen you so that so much with a little steel hot plate thingy but how does it stay hot?
I’m doing my first competition- a friendly backyard affair for charity. I’m going to risk doing this recipe for the first time because it looks so good! Wish me luck.
beautiful jelly bro! I'm going to make some!
i have a jar of cowboy candy in the pantry; you gave me a great idea. Awesome vid
Am I gonna be the bad guy and say I like it better when he was in his backyard? Sorta like he's one of us? Still love his videos.
what kind of "burner" is that at 9:25?
Those shole nuff look awfully good there. Tell Dave now that he's in the states, don't forget to try that banana pudding ice cream from Bluebell!
I've used the cheese grater attachment on the food processor when I didn't want the peppers to dissolve totally. not quite as nice as the fine dice, but not sauce either :)
Jesus I got the diabetes just watching the amount of sugar that went into that pepper jelly.
Love the Full Auto chopper, don't change it sir.
Bones should try eating durian.
good call on the knife chopping sequence, was theraputic
I hope this is raw footage that was filmed this morning and dumped on YT, because I’m jumping on 35 and heading north to Austin now! I want those ribs.
I make a killer pepper jelly and have got to try this ASAP!
The I love Mackerel apron. Gotta love it!
Gordon Ramsay has NUTHIN' on your chopping skills. Like Clint Eastwood said, "A lot faster than u'll ever live to be".
That is a good looking rib. A must try !!!
“So is the toilet!” 🤣🤣🤣 I can relate!
I did the fermented garlic and honey sauce and added Jalepeno and citrus zest and it was a complete hit, people wanted me to start jarring and selling it, not real cost effective though with the price of honey.
They look great. Maybe try a mango habanero jelly.
Sweet chili lime ribs is where it's at.
Man, I really need to get a direct heat cooker. Those ribs looked 🔥
Looks amazing. Makes me wonder, would it be possible to make Jerk flavoured jam? Sweet/heat but tons of flavour, be good on thighs!
Maybe add a little pineapple could be amazing
didn't need the pectin with that amount of sugar to make it thick for a glaze. pectin for making actual jelly for toast.
I keep the membrane on also.
Bad Ass Choppin! My favorite parts!
cool vid, thank you for your time doing this for us...appreciate it!
Hahahaha someone’s had a few in the outro!!! Niiiiiccceeee!!
That pepper jelly would be good over some smoked cream cheese
Orange marmalade with Jalapeno might make a good sauce.