The fact that Brad puts 1 random wierd thing in his knife roll gets me everytime lol I literally look forward to the quirky shit he sticks in there whenever a new video drops haha
that wouldve been great if Johnny Cakes from the Sopranos, Vito's gay lover from the last season, was on. Just doing a rewatch of the Sopranos now and watched those episodes a couple days ago
In Jamaica, jerk pork always is that dark and its amazingly delicious. We're going back in November and I can't wait to eat jerk pork and chicken for a week!
So, I have to say this to you Bradley, or is it Bradly? I have followed Meat Church BBQ for a couple of years. I thought that there was no one better. I love him (in a man's way of course) I have been married this coming June 2024 50 years to a WOMAN....But I never thought I would find a person more real and on point with grilling at Matt. I was wrong. You are amazing and I want to tell you how much I appreciate you and your heart for que. THANK YOU Bradley. You have restored my faith in grilling. I am old. Been smoking and cooking meat for 55 years. You have taught this old fart a ton of stuff. I am a loyal fan and LOVE what you do.
After seeing the Johnny Cakes it made me wonder if you have every tried Native American fry bread? Fry bread with some smoked meat on it sounds good to me.
I did jerk ribs at a rib contest a few years ago,one point off of a perfect score,I tied for second on my Weber kettle. I roast habenero over the fire and we eat them whole my wife loves them.
I usually jerk whole chickens and rib tips. Some meaty rib tips absorb that marinade perfectly and come out so tender. Also, its best to make the marinade a few days before you plan to use it. It lets the flavors meld and the heat level from the peppers will improve as well.
I dropped a pair of scotch fillet steaks onto the counter in front of my step daughter today, saying THIS IS SOME.....MEAT (slice it open) pat it dryyyyyyyyy!!!!! She said, "Matt....you okay?" Anyway it turned into a stirfry of beef and broccoli with a lot of chili and soy on rice, and she and her mother ate heaps of it. Here in OZ, a Johnny Cake is a little loaf of damper (A lot like Irish soda bread). It's not fried and you can make them directly on hot coals. Traditionally you eat them as a dessert with whatever jam you can find in the nearest general store, or with berries (it's March, and the blackberries are finally ripe). We have blackberries all over my state (Victoria) due to the goldrush in the 1800's. If you're in the Victorian bush and you find yourself in Blackberries, watch where you put your foot. The miners ate a lot of Blackberry jam, and shit all around their diggings. The shit is long gone, but the deep leads and the blackberries remain.
I grow Scotch Bonnets every year and love to make jerk Chicken. But never made Jerk ribs definitely going to make them this summer. Also how about jerk pork sausage.
I have used a much more complex recipe to do chicken pieces, as well as a whole bird (beer can style). But I knew there was more, and I have always wanted to do jerk pork ribs. I will definitely be trying this. After that, a full rack of beef dino ribs. Damn. Whole turkey, anybody?
Hey Brad, Ive been watching your channel for a while now and have really enjoyed incorporating your recipes and techniques to my cooks. I had never had a brisket until a few weeks ago even though I travel to Austin for races at the Circuit of the Americas. Thank you for all of your hard work and dedication and effort you put into your recipes and videos. I thought I would share a thought and recipe that I discovered. Your same jerk recipe on a pork but marinated in the dry rub vacuumed packed for a week and then smoked, it was all the rave of my friends to this day. Let me know if you try this I would like to know what you think. Oh and I serve it with my Jamaican/Cuban black bean recipe. Thanks Larry. Im always willing to share my recipe for the bean recipe.
Hey Chud, Mark out of Cali. I understand what you mean about the rids not being spicy on the front end. I've cooked ribs with devil fingers and ghost peppers and it only made the meat tender. Not really hot like my Mexican friends wanted. Then I made a finishing rub I put on for wrappings and after. Yes the heat came through sir! Give that a try.
I was so disappointed on the entire day one marinade shoot there was zero 🎶 joe yim joe yim Joe Yim JOE YIM!!🎶 Circled around and totally redeemed yourself!
I gotta say folks, i haven’t been removing the membrane on ribs lately because i really wanted to like it and do less work, but i just have to remove it. Its so much more pleasant to eat ribs without it. To each his own tho 👍 these looked amazing as usual 🔥
I've been doing Jerk Pork ribs for years..they are so good! They go well with a bbq sauce glaze like sweet baby rays. A great combination of spicy and sweet.
I was just thinking about doing this a couple weeks ago. I love jerk chicken, so why not! Couldn't do that many hobinaros. When I do jerk chicken ill do 10 lbs and freeze some of it . That way I can pull it out and thaw for a easy dinner when ever I want.
I always enjoy your videos. I don't know if you already have, but can you please do a video on the leather knife pack you unroll on the videos. What knives do you have in there and what method do you like to use to sharpen them?
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
i can confirm that eating a habanero like that is probably not a good idea, but those ribs were MONEY!
that was a bold move cotton! lol
DUDE! Did you lose a bet? OMG
I can bet you spent A LOT of time in the bathroom
Yeah that was a BAD move on your part dude LOL. I bet you were out for a few days with that oe
Did you have to wipe your ass with an ice cream cone the morning after? 😂
The fact that Brad puts 1 random wierd thing in his knife roll gets me everytime lol I literally look forward to the quirky shit he sticks in there whenever a new video drops haha
My 6yr old daughter comes running every time she hears the intro because she wants to see the suprise.
my dumbass read the description and thought johnny cakes was a person who was going to be guesting in the episode
Same
Same here
I knew what johnny cakes are and I thought that for a moment as well.
Me too! Lol
that wouldve been great if Johnny Cakes from the Sopranos, Vito's gay lover from the last season, was on. Just doing a rewatch of the Sopranos now and watched those episodes a couple days ago
In Jamaica, jerk pork always is that dark and its amazingly delicious. We're going back in November and I can't wait to eat jerk pork and chicken for a week!
So, I have to say this to you Bradley, or is it Bradly? I have followed Meat Church BBQ for a couple of years. I thought that there was no one better. I love him (in a man's way of course) I have been married this coming June 2024 50 years to a WOMAN....But I never thought I would find a person more real and on point with grilling at Matt. I was wrong. You are amazing and I want to tell you how much I appreciate you and your heart for que. THANK YOU Bradley. You have restored my faith in grilling. I am old. Been smoking and cooking meat for 55 years. You have taught this old fart a ton of stuff. I am a loyal fan and LOVE what you do.
"I love him(in a man's way of course)"
WTF does that mean?
Yes sir with the Johnny cakes!!! This is the way we make them in the VI, PR, even all the way down in the ABC Islands...outstanding
After seeing the Johnny Cakes it made me wonder if you have every tried Native American fry bread? Fry bread with some smoked meat on it sounds good to me.
I did jerk ribs at a rib contest a few years ago,one point off of a perfect score,I tied for second on my Weber kettle. I roast habenero over the fire and we eat them whole my wife loves them.
Those buns would be awesome stuffed with brisket! MMMMM Yes Plz!!!
Jerk brisket?
@@TheBigburciedon’t threaten me with a good time 🎉
@@TheBigburcie sure why not? lol
If Bradley doesn't say, "paaat it dryyyyy" in the video, I don't wanna watch it. 😂
I catch myself from time to time singing the Joe Yim song randomly throughout the day…just so you know.
I usually jerk whole chickens and rib tips. Some meaty rib tips absorb that marinade perfectly and come out so tender.
Also, its best to make the marinade a few days before you plan to use it. It lets the flavors meld and the heat level from the peppers will improve as well.
hehehehe “jerk whole chickens”
I'm loving my chudbox! Just cut a whole chicken in half and made direct heat chicken and dumplings. Even used the trim and neck to make a nice broth.
This man cant be stopped. Banger after banger
Well now!
That was entertaining.
I've never tried jerking ribs before. I wonder how it will do with a pork tenderloin? Should be just as good.
Joe Yim is a BEAST!!! Love my Chud Box. Next level cooking.
I always like to see what is hiding in the knife roll - and the “official taste test” !
i know they're not easy to find but, scotch bonnets without a doubt are worth it, they have their own flavour. Looks awesome without them though.
I saved this under my bbq tab. Looks really fantastetic!
Honey bear 🐻
Brad could you do a video on your cutting board cleaning and maintenance?
The Joe Yim intro gets me every time LOL. Dude this looks phenomenal.
I've eaten a raw habanero before I feel that pain 😂😂
Might Joe for the win!!!! For the algorithms bay bay!!!!
I ate a whole habenero one time thinking it was a small bell pepper.
I felt that thing all the way through my digestive system.
Did someone say Johnny Cakes? 🤣🤣🤣🤣🤣🤣
joe is a team player!! I don't mess with spicy pepper so putting the whole thing in your mouth...man, that's a real friend. :D
The Chud Fire in the background at the end was a nice touch.
Joe Yim, Joe Yim, Joe Yim, Joe Yiiimmm!! So damn funny! Subscribe to his channel folks if you haven't - Knox Ave BBQ. Great looking Ribs Brad!
Subscribed to Knox Ave BBQ..... I just had to do so after watching the pain he just went through!!!!
That laugh at jerk rub took me a second lol😂
don’t get me wrong, i’ve heard of sins, but johnny CAKES?! now THAT one’s a curveball!😂😂😂
I cannot believe that Joe ate that entire red habanero, what an absolute unit
The ribs look great. But the johnnycakes are not actual johnnycakes. Traditional johnnycakes are made with corn meal not flour
I dropped a pair of scotch fillet steaks onto the counter in front of my step daughter today, saying THIS IS SOME.....MEAT (slice it open) pat it dryyyyyyyyy!!!!!
She said, "Matt....you okay?"
Anyway it turned into a stirfry of beef and broccoli with a lot of chili and soy on rice, and she and her mother ate heaps of it.
Here in OZ, a Johnny Cake is a little loaf of damper (A lot like Irish soda bread). It's not fried and you can make them directly on hot coals. Traditionally you eat them as a dessert with whatever jam you can find in the nearest general store, or with berries (it's March, and the blackberries are finally ripe).
We have blackberries all over my state (Victoria) due to the goldrush in the 1800's. If you're in the Victorian bush and you find yourself in Blackberries, watch where you put your foot. The miners ate a lot of Blackberry jam, and shit all around their diggings. The shit is long gone, but the deep leads and the blackberries remain.
I liked the backyard vibe better. This looks like Wayne's World got $5000 from Noah's Arcade
I grow Scotch Bonnets every year and love to make jerk Chicken. But never made Jerk ribs definitely going to make them this summer. Also how about jerk pork sausage.
I have used a much more complex recipe to do chicken pieces, as well as a whole bird (beer can style). But I knew there was more, and I have always wanted to do jerk pork ribs. I will definitely be trying this. After that, a full rack of beef dino ribs. Damn. Whole turkey, anybody?
Hey Brad, Ive been watching your channel for a while now and have really enjoyed incorporating your recipes and techniques to my cooks. I had never had a brisket until a few weeks ago even though I travel to Austin for races at the Circuit of the Americas. Thank you for all of your hard work and dedication and effort you put into your recipes and videos. I thought I would share a thought and recipe that I discovered. Your same jerk recipe on a pork but marinated in the dry rub vacuumed packed for a week and then smoked, it was all the rave of my friends to this day. Let me know if you try this I would like to know what you think. Oh and I serve it with my Jamaican/Cuban black bean recipe. Thanks Larry. Im always willing to share my recipe for the bean recipe.
Just need to know the torch mod. I’m perfectly capable of taking it from there.
Hey Chud, Mark out of Cali. I understand what you mean about the rids not being spicy on the front end. I've cooked ribs with devil fingers and ghost peppers and it only made the meat tender. Not really hot like my Mexican friends wanted. Then I made a finishing rub I put on for wrappings and after. Yes the heat came through sir! Give that a try.
I love the 'Official Taste Tester'; but, should you really be feeding your dog, food cooked with hot peppers?
Joe , much respect 👊👊
Balls.big balls of steel, eating that mofo like a tomato .
Oh to be young again😅
Puck me running😂
I was so disappointed on the entire day one marinade shoot there was zero 🎶 joe yim joe yim Joe Yim JOE YIM!!🎶 Circled around and totally redeemed yourself!
So are you using Babish equipment now instead of MadeIn?
I gotta say folks, i haven’t been removing the membrane on ribs lately because i really wanted to like it and do less work, but i just have to remove it. Its so much more pleasant to eat ribs without it. To each his own tho 👍 these looked amazing as usual 🔥
Spare ribs are the ones with the little cartilage/knuckles after the rib right? I absolutely hate that when I'm eating ribs.
Poor Joe!!!! Hahahaha! Bold move dude
hot peppers give me such heartburn id prpbably puke if I ate one, but I live the flavor, maybe double up on the previcid lol
A whole habanero! I ate a piece the size of small finger nail and I thought I was going to die. Don’t try that with a ghost pepper 😬
At some point do some Guam Ribs or Chicken . Good Sh*t !!!
What happened to your lighting? The meat looks purple
Oh if you're interested in scotch bonnets I can send you some seeds so you can grow your own, they have a much more citrus flavor then the habaneros.
Stuff the bread balls with some pepperoni before you fry them. Or other meat.
Can we get a Bones vs Jo eatting weird hot stuff challenge...
I’m really a fan of these new content you’ve been posting…
What kind of Wizardry is this? You put the trivet down on the cutting board with no wires hooked up to it and how does it heat up and cook?
I'm believing that you guys never use seed oils at all anymore. ❤
Hey Joe, a tsp. of white sugar directly on the tongue will help with the heat of the pepper.
The official taste tester doesn't mind a bit of spice eh 💩💩💩💩
Bradley, is Time Bandits your favorite movie?
What’s that hot plate you use? The circle with your name on it?
What's the hot sauce that looks like a white starship trooper on the label sort of middle shelf
I'm sure it would be great with a rack of lamb also!
Your bbq would turn out better if u started your fire with Korean news paper
This is the exact marinade recipe I use, it's amazing!
Bahn Mi w/brisket style pork belly.
I see that espresso machine Brad!
I made some jerk ribs about a year ago and they were killer
I've been doing Jerk Pork ribs for years..they are so good! They go well with a bbq sauce glaze like sweet baby rays. A great combination of spicy and sweet.
How does your dog not have constant diarrhea?
I was just thinking about doing this a couple weeks ago. I love jerk chicken, so why not! Couldn't do that many hobinaros. When I do jerk chicken ill do 10 lbs and freeze some of it . That way I can pull it out and thaw for a easy dinner when ever I want.
Great ribs! Is Joe Yim still alive? You should have had the fire extinguisher handy?
Still waiting for you to do a duet with Dolly!😂
Anyone know what the metal plate that he uses to heat the pan is?
How does that burner work and not burn your counter?
Yeah, habenero is entry level. Wtf.
I would be a rookie move if he left that out...
I always enjoy your videos. I don't know if you already have, but can you please do a video on the leather knife pack you unroll on the videos. What knives do you have in there and what method do you like to use to sharpen them?
I'm Jamaican...Jerk chicken, pork, and fish is dark from the marinade and seasoning
As a Jamaica great job. Jonny cakes aka dumplings are a little big and traditionally is just flour,salt and water.
For family cooks you trim off too much fam.
I'm gonna try these ribs for sure
Great cook bro!
Joe definitely got “knoxed out” .
What is that little heater you put your pot on?
Looks Good.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Joe Yim earned it ... 👏
What is that you are using for heat?
This looks amazing my man. 👍😎
Oops 😂… I'm trying this next weekend bro 😋
Why does Joe look so jacked? Dudes been hitting the gym
Brad, Oh, Wow, dude the whole thing.?.! Ouch...
Little bear bottle of honey.
Great video! Thanks for sharing.
The "uh oh" followed by the giggling killed me XD
Lekker vetkoek
The orange habs are definitely hotter than the red ones..
You should of made some beef patties out of them buns.
Wait, how are you not gonna show the dog's reaction to the rib ? I wanted to see what happens when a dog eats hot pepper !!
It’s an illusion just like the heated trivet … he gave her a clean rib…😊
Right?
spyciiiii