Been really digging Bones in a lot of the episodes. He is a great addition to have on camera with you. That liqour cabinet is filling up fast. You already got the 1924 in there, Nice!
So happy to see the Taconic Distillery bottle going to good use. Glad y'all liked it! It is my favorite local bourbon. I'll get another one to you soon.
If you’re going to Hawaii you need to look into Huli Huli Chicken. Cooked over kiawe (Hawaiian mesquite) charcoal. It’s delicious and would make a great episode.
I made this yesterday... Love it. I added about a tablespoon of Sciracha to the sauce and then added char on my Pit Barrel Cooker. Sorry I don't have a Chud Box, maybe someday... Highly recommend the recipe!
Me and my 5 year old son love watching your videos. We watch them at night before bedtime. My son actually requests your channel every night. He wishes you would do more of the "snake in your boot" in more videos. Keep up the good videos. We love watching.❤
Made this tonight....came out great! Thanks for the recipe and great video. I used the broiler instead of grill for final crisping of skin. Worked great...paired with brown rice (inverted bowl technique) and ginger dressing chopped salad.
if you like this make don po rou, the sause is similar to this, but you use skin on pork belly simmered or steamed for 3 hours making the skin soft and edible.
I live like 3 mins away from Copper Craft!!! Right down the street!!! Also…have you tried New Holland Brewing’s Dragon Milk Bourbon?? Or honestly…any of their bourbons?? Let me know ow I’ll send you some!!! Good stuff!!! Shout out Holland, Mi!!!
Just made this today. It was a hit! I need to work a bit on crisping up the skin more. I used a BGE. I used a plate setter/deflector to begin with, which I think was a mistake. I removed it after a few minutes and went direct. This worked much better. I didn’t have any issues with burning or flare ups, but the skin was only crispy in spots. I think I can work this part out. I had two other problems, which I think I know the solution to. It was a bit salty, which I attribute to using the wrong soy sauce. I used regular Kikkoman soy, which is a bit salty to begin with. I’ll try a different one next time. I also had a bad time getting the sauce as thick and sticky. I did use the cornstarch slurry. For some reason it didn’t seem to work. Maybe it was old? Wouldn’t think that would do it. Could mixing the slurry too early beforehand do this? I let it reduce for quite some time. Maybe 20 minutes or more at relatively high heat. I’m thinking mixing the slurry to early might be the culprit, as well as needing to reduce a bit longer. Anyway, I was still asked to put it on rotation. It still turned out really good!
Made this last week but cubed the skinless chicken thighs and they were falling apart when it was done simmering. And I did eat the leftover sauce with just rice too... winner!
Newb question, you make the distinction between cooking direct and cooking on the grill, where I've always thought of those as the same thing. What is the difference in this case? How far the coals are from the cooking surface?
I feel the need to do this with pork belly. I think I will leave the belly in strips for poaching and grilling. Then I'll cube it and put it into the thickened sauce for serving.
Why cook the thighs up to 185-190? I know thighs are hard to mess up but 165 is fully cooked. Unless I'm horribly wrong. 170-175 helps to breakdown the proteins and make it more tender. Got it
I had a metal bristle from my brush get stuck in my tongue while eating a tri tip once. Glad it was me not anybody else. Felt something on my tongue but couldn't jar it loose against the roof of my mouth. Stuck fingers in and it came out. Just make sure you throw your brush away when it keeps bad, like you would a tooth brush. I knew mine was on the edge, but I got lazy and didn't replace.
What is the small, round metal plate he is cooking on… seemingly on the wood counter top? He uses it all the time but I’ve never seen him talk about it!
What burner is he using? I looks just like a piece of metal but he was holding it with his hand..... I have seen it in several videos and have always been curious.
It's not a burner, just a metal trivet. I know, I thought the same thing. He's cooking on a burner off screen and putting it on the trivet for the demo.
It's amazing how working in food and food service for so long allows you to touch that ripping hot magic trivet, and it's still immediately ready to heat up that pan.
Lets Go, Hawaii Trip! Please do some BBQ here. I will be there. Hawaii has some of the best food on the planet, especially if you like seafood. But we certainly dont have a big texas style BBQ scene. There have been a couple places pop up in the last 5 or so years, and they are okay but Id love to try your stuff.
Ooo yeah come to Hawai'i. There's so many possibilities for you to play with: huli huli chicken, pipikaula, laulau, smoked ahi... 😋 Last I checked my classmate and his brother have a sustainable pig farm. He did a video with Brad Leone a while back. Our family friend (Mokuwai Piko Poi) makes and ships poi, laulau, smoke meat 🤙(On Big Island)
I thought I was the only one that had a “liquor cabinet” that is a steel storage cabinet. 😂 I look forward to making this recipe with a ton of garlic. 😀
I used to use a similar brush, then got a steel bristle stuck into my gums. True story. I too, used to scoff. Not sure if my uncle ever dealt with that, though. 🤷♂️
Chicken looks awesome! Also, is it just me or am I not seeing Cholula hot sauce on those shelves 🤔 I can see all the greats up there and most of the great rubs, but this has to be hiding up there somewhere 😉!
Yes to the family holiday meetup
Do a collab with Sony! He's a great guy and from what I hear, that dude can cook!
He can't
I enjoy the little vlog type clips in the shop with everyone!
A thousand percent yes to the Yim/Robinson holiday family celebration
Been really digging Bones in a lot of the episodes. He is a great addition to have on camera with you.
That liqour cabinet is filling up fast. You already got the 1924 in there, Nice!
"Cookies with a hint of fish" sounds like a Racoon's fantasy. hahaha
Nobody going talk about the bottle moving on it's own at 13:12. ??? lol
its not even subtle, lol.
Further proof of the Occult.
😂
I did this one the other night. It was excellent. Marinated overnight. Paired with buttered corn, tomato cucumber salad and sticky rice.
Bones and Brad take down Hawaii!
I'm here for it! As a former resident of the islands as well, they should absolutely do a Spam musubi video!
So happy to see the Taconic Distillery bottle going to good use. Glad y'all liked it! It is my favorite local bourbon. I'll get another one to you soon.
You should do this with pork ribs cut individually before braising
do it with thick pork steaks. I bet that would be money.
If you’re going to Hawaii you need to look into Huli Huli Chicken. Cooked over kiawe (Hawaiian mesquite) charcoal. It’s delicious and would make a great episode.
I made this yesterday... Love it. I added about a tablespoon of Sciracha to the sauce and then added char on my Pit Barrel Cooker. Sorry I don't have a Chud Box, maybe someday...
Highly recommend the recipe!
Me and my 5 year old son love watching your videos. We watch them at night before bedtime. My son actually requests your channel every night. He wishes you would do more of the "snake in your boot" in more videos. Keep up the good videos. We love watching.❤
One of the best fed dogs on the TH-cams
Yes...I do this with wings. They are a big hit at parties
We need a smoked salsa video
I've made this recipe, but dang I wish I had thought to grill it after braising it. Nice work!
You guys have the best tool box
Made this tonight....came out great! Thanks for the recipe and great video.
I used the broiler instead of grill for final crisping of skin. Worked great...paired with brown rice (inverted bowl technique) and ginger dressing chopped salad.
Made this today along with Chef John's butter rice at Food Wishes and they were both excellent!
It all makes sense now! Bones grew up in Hawaii
I love this kinda FLAV... Nicely done and thanks for sharing !
Do any of you folks use Braggs Aminos? I find that to be one of the best soy sauces out there.
Made that recipe a few times myself. It’s really good. I bet finishing it on the Chud box would be killer.
if you like this make don po rou, the sause is similar to this, but you use skin on pork belly simmered or steamed for 3 hours making the skin soft and edible.
I live like 3 mins away from Copper Craft!!! Right down the street!!! Also…have you tried New Holland Brewing’s Dragon Milk Bourbon?? Or honestly…any of their bourbons?? Let me know ow I’ll send you some!!! Good stuff!!! Shout out Holland, Mi!!!
Just made this today. It was a hit! I need to work a bit on crisping up the skin more. I used a BGE. I used a plate setter/deflector to begin with, which I think was a mistake. I removed it after a few minutes and went direct. This worked much better. I didn’t have any issues with burning or flare ups, but the skin was only crispy in spots. I think I can work this part out.
I had two other problems, which I think I know the solution to. It was a bit salty, which I attribute to using the wrong soy sauce. I used regular Kikkoman soy, which is a bit salty to begin with. I’ll try a different one next time. I also had a bad time getting the sauce as thick and sticky. I did use the cornstarch slurry. For some reason it didn’t seem to work. Maybe it was old? Wouldn’t think that would do it. Could mixing the slurry too early beforehand do this? I let it reduce for quite some time. Maybe 20 minutes or more at relatively high heat. I’m thinking mixing the slurry to early might be the culprit, as well as needing to reduce a bit longer.
Anyway, I was still asked to put it on rotation. It still turned out really good!
Made this last week but cubed the skinless chicken thighs and they were falling apart when it was done simmering. And I did eat the leftover sauce with just rice too... winner!
Newb question, you make the distinction between cooking direct and cooking on the grill, where I've always thought of those as the same thing. What is the difference in this case? How far the coals are from the cooking surface?
Love the channel can you please make a video of how you smoke leg quarters please on your offset smoker
I just reheated the sauce with some leftover Picanha and rice. That’s a killer combo.
Knox bbq with the cameo!
I feel the need to do this with pork belly. I think I will leave the belly in strips for poaching and grilling. Then I'll cube it and put it into the thickened sauce for serving.
These kinda random videos are my favorite, next to the vlogs…….next next to the videos at brads parents house.
so how cooking on the counter top ? Do you have an induction under the butchers block?
the legendary...legend....legends on!!
Cooked this Saturday and yup it was good. Definitely will go in the cook book
it's funny how we all stay for the cook and what to make next.. but we all know we stay for the official taste test.. ♥
Looks great, if you don't mind what's that in your knife bag? Normally we see chocolate bars
Nice OF 1924 bottle flash there bud. Glad to see it’s opened. What you think about it?
Why cook the thighs up to 185-190? I know thighs are hard to mess up but 165 is fully cooked. Unless I'm horribly wrong. 170-175 helps to breakdown the proteins and make it more tender. Got it
this video sounds like 100 cars are driving by in the background
How did you get that Old Forester 1924? Rare, I have not been able to locate it. Love the Whiskey Row series. Another great cook
Please tell us what that hpt plate disc thing is. I'm guessing it's a trivet and the pan was preheated elsewhere
That is exaclty what it is. It is just a trivet/coaster that he uses for the video. He does have a burner/stove on the side.
Yep exactly. Sometimes jokingly referred to as the "magic trivet" since newer people to the channel (myself included) ask how he's cooking on it lol
I had a metal bristle from my brush get stuck in my tongue while eating a tri tip once. Glad it was me not anybody else. Felt something on my tongue but couldn't jar it loose against the roof of my mouth. Stuck fingers in and it came out.
Just make sure you throw your brush away when it keeps bad, like you would a tooth brush. I knew mine was on the edge, but I got lazy and didn't replace.
U guys should come to Hawaii. It would be cool to meet you guys. I have a cousin who does his own homemade spam and sausage.
Could be wrong, but those Fish sausages are for soups and ramen. you were supposed to simmer it in the broth
I definitely would like to do this with wings. And also use this sauce to make Hawaiian BBQ ribs as well. Cheers!
That chicken looks amazing. I definitely gotta try that sometime.
Dude your fam and Joe's for a Thanksgiving or Christmas special, would be off the hook. I'd love to see it.
What is the small, round metal plate he is cooking on… seemingly on the wood counter top? He uses it all the time but I’ve never seen him talk about it!
What burner is he using? I looks just like a piece of metal but he was holding it with his hand..... I have seen it in several videos and have always been curious.
It's not a burner, just a metal trivet. I know, I thought the same thing. He's cooking on a burner off screen and putting it on the trivet for the demo.
Homeboy woke up in a good mood and ready to party.
Love it… gonna try this soon… had you in my TH-cam subscriptions for some time, but just hit the website for newsletters (or whatever)!!
@ 2:32 was that metal plate a heating element?
Looks amazing! Chicken can get boring fast. This is a great new way to cook it.
Smoked nuts please. Pretty please with cayenne on top.
Would this work with wings as well?
Yeah! Bones hometown food tour!
I do the same with whole cloves of garlic. No matter what creation you get some nice garlic munchies
what is that you put the pan on
On the Chuds website it's called the "Magic Trivet"
It's just a Trivet, heating is done on the stove and placed on the Trivet for video/effect.
It's amazing how working in food and food service for so long allows you to touch that ripping hot magic trivet, and it's still immediately ready to heat up that pan.
How does that hot plate on the wooden bench work??? It's driving me crazy.
Bradley,
Looks delicious! Joe Yim was visiting and you didn’t start your fire with Korean newspaper? The food would have been even better!👍
Yea! That's a Try.
The absolute terror and despair in Bones' voice after he tried the fish sausage lol
The ole fish tasting cookie..
Lets Go, Hawaii Trip! Please do some BBQ here. I will be there. Hawaii has some of the best food on the planet, especially if you like seafood. But we certainly dont have a big texas style BBQ scene. There have been a couple places pop up in the last 5 or so years, and they are okay but Id love to try your stuff.
This looks amazing!
really banger ideas recently
Brisket on the Chud Box?
dude, making this soon!!! Looks amazing
It looked like a wice Bwain! Deliciousness!
Made it for today's dinner........damn good!
All I had were boneless skinless thighs, but they still came out awesome. Thanks a lot for this one, my wife and I enjoyed it very much!
"engage the comments about how someone's uncle once ate one of these bristles" fkn lol.
Ooo yeah come to Hawai'i. There's so many possibilities for you to play with: huli huli chicken, pipikaula, laulau, smoked ahi... 😋 Last I checked my classmate and his brother have a sustainable pig farm. He did a video with Brad Leone a while back. Our family friend (Mokuwai Piko Poi) makes and ships poi, laulau, smoke meat 🤙(On Big Island)
Just needs a heaping spoon of chili crunch.
Definitely making this!
I thought I was the only one that had a “liquor cabinet” that is a steel storage cabinet. 😂
I look forward to making this recipe with a ton of garlic. 😀
Do they laugh out loud in Hawaii or do they just give A-Low-Ha
+1 for the Yim/Robinson family gathering
hey brad where is the recipe for the Hawaiian BBQ Chicken!
WAS GOING TO MAKE IT TONIGHT BUT NO LIST OF INGREDENTS
Sorry, Just added it!
Looks amazing chud
You guys should cook a turducken and have thanksgiving together 🦃🦆🐓
What happened to the oysters?
What part of Vermont?
I used to use a similar brush, then got a steel bristle stuck into my gums. True story. I too, used to scoff.
Not sure if my uncle ever dealt with that, though. 🤷♂️
Looks Great. I still want to see Bones eat Mountain Osters.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Chicken looks awesome! Also, is it just me or am I not seeing Cholula hot sauce on those shelves 🤔 I can see all the greats up there and most of the great rubs, but this has to be hiding up there somewhere 😉!
Joe HIM always the thumbnail!
Awesome!
Huli huli chicken next
If you go to Hawaii, check out Chicken in a Barrel!
I would think the sauce would get salty after reduction. Guess not .Looks yummy
How about a Hawaiian chicken and Spam sausage with a spicy pineapple glaze 😋😋😋
Damn. I think I'm going to make this.
Also noticed a bottle of my glaze in the background. Hell yeahhhhh. 👊🏼
You need to do a jambalaya with your homemade andouille