Being a Missouri guy, it’s refreshing to see actual pork steaks not pork chops being called “pork steaks”. Yes pork chops are technically pork steaks, but where I’m from, you have steaks, and you have chops!
Dude. Made this yesterday on my Smokey Mountain like cooker. It´s not a Chudbox, so I had some issues with temp management, but got it right somehow. Result: highest level of approval I ever got from my wife. She said "This you can make again.". That´s more than I ever got for all the briskets, ribs and pulled porks. I loved it too by the way :-)
It doesn't matter what style smoker you're using, there is a learning curve on all of them. Pay attention to what you're doing & or changing, take notes isn't a bad thing. Once you have it all down & the seasons change you get to start all over! LOL! You'll get it, then be the hero of all your buddies!
Wow Brad your video quality & humour has come along way lol love the random singing references 🤣 I think that’s missing in ur current vids, you are naturally funny & a joy to watch soooo funny, don’t change 👍🇦🇺
Gawd! You're so helpful and inspiring. I rigged up a direct coal setup on my homemade brick firepit this weekend. Did all the things. No saw, so I cut around the bone. NBD. End result? Only the most delicious BBQ I've ever put in my mouth! Thx Chud!
I watch all your videos I’m a Texas native born raised. I live in Nebraska now I own a food trailer. I’m bringing old tradition Bbq to the mid west. I bring all of my wood from Texas my father is my wood supplier.
Awesome vid!! I do almost the same process except i use a smoker at 275 then put them all in a quarter aluminum pan covered with the remaining mop/spritzing sauce to finish. I am usually cooking 10-12 at a time at the FD station. That is why i tend to use the pan rather than individual wrapping. Looks great!!
LOL totally wicked dude. I am so pleased you used a Boston Butt for your steaks. Blows my mind that a Butt and a 3 pack of thin steaks are usually the same darn price. So many oblivious people. SUBBED
Got 4 pork steaks on the masterbuilt gravity fed at 275 degrees. Burning B and B oak lump. 1.5 hours in. Got Franklin's vinegar sauce to baste. I have high hopes. You are the best teacher.
What's up man , showin love here from Victoria Texas ! I gotta say man, your TH-cam is one of the most entertaining and informational channels I've seen , I'm in the process of trying to start my own bbq business, but just yesterday I was diagnosed with covid , and as I'm quarantined in my room your videos still get me in a good mood, keep on rollin brother!
Very rare (no pun intended) that I watch one video from a channel and subscribe haha. I hunt a lot and think this channel will help with some good elk, deer, and some regular pork/beef recipes.
Hi Brad. Love your entertaining n educational videos, thank you for them. You make everything so easy n fun. I'm in Malaysia and was wondering if u sell the specs for your double door Chuds Box?
This steak or even better the Coppa steak part of it is my best kept secret LOL. It's also the most versatile cut of meat IMHO. Thanks for this video. Please keep up the good work.
First off your videos are entertaining and informative 👍👍. I made my first batch of apple wood charcoal yesterday and was wondering what meat to cook. Amazing final looking pork! Heading to my butcher today 🐷. Thanks again for all your videos 🇨🇦🥓🍻
I normally make pulled pork tacos with a pork shoulder but today I've made steaks, they turned out f-ing awesome.. Had to improvise a little as my grill doesn't have a lid but that's just how it is sometimes.
When i make pork steaks i dont really film it, does it really make a difference to taste or texture? also does brand of camera matter? I got my dads old jvc that uses mini cassette tapes, will that work?
With the door open and the smoke coming out, the mini ChudBox looks like a little cartoon robot who just ate a jalapeño, hollering with smoke coming out of his mouth. Yes I am nuts, I will not be taking further questions
This is the TRex again ! That is how I'm making dinner tomorrow! Pork steaks on my newly made Santa Maria style grill attachment for my firepit I have a license to bare Small arms but I got all these teeth mmmmmmm meat !
When I have a charcoal grill... every vid I watch is on a gas grill. When I have a gas grill... every vid I watch is on a charcoal grill 🤣. Murphys law I guess
Drooling, looks awesome, say I am of the adage of if you don't ask you will never know, I worked for the phoenix police department, not an officer, and served my country in the Air Force, fly my flag 24-7-365, and would like one of your smokers but cant afford it, I subscribed and hit that bell and watched almost all of your videos tonight, can you help a vet out???
This is starting to become my new favorite channel on youtube
Bro, I just found this channel early this week. Where has it been this whole time? How'd I miss this?
Yep - Me too
Your late .. this Guy is the Emerasl lagossie
Of Gourmet Chef of BBQ
Your Late. .so am I .lol
Being a Missouri guy, it’s refreshing to see actual pork steaks not pork chops being called “pork steaks”. Yes pork chops are technically pork steaks, but where I’m from, you have steaks, and you have chops!
Badass little smoker dude! Steaks looked nice like mini briskets!
I missed the money shot of seeing you take a bite of the pork steak. It looks phenomenal!
there is a lack of snake in boots.
coming back to these older videos is so great watching your channel evolve. love the content 👌
Dude. Made this yesterday on my Smokey Mountain like cooker. It´s not a Chudbox, so I had some issues with temp management, but got it right somehow. Result: highest level of approval I ever got from my wife. She said "This you can make again.". That´s more than I ever got for all the briskets, ribs and pulled porks. I loved it too by the way :-)
What'd you do to get the temp right?
It doesn't matter what style smoker you're using, there is a learning curve on all of them. Pay attention to what you're doing & or changing, take notes isn't a bad thing. Once you have it all down & the seasons change you get to start all over! LOL! You'll get it, then be the hero of all your buddies!
Nothing better than straight charcoal 👍
Wow Brad your video quality & humour has come along way lol love the random singing references 🤣 I think that’s missing in ur current vids, you are naturally funny & a joy to watch soooo funny, don’t change 👍🇦🇺
Who the hell would give this a thumbs down? There’s always that one guy. Awesome dude!
The hatters is usually a disco dancer.
Gawd! You're so helpful and inspiring. I rigged up a direct coal setup on my homemade brick firepit this weekend. Did all the things. No saw, so I cut around the bone. NBD. End result? Only the most delicious BBQ I've ever put in my mouth! Thx Chud!
Also, HEB had Boston Butt's on sale for $1/lb. So, I bought 2. You're welcome to come to SETX anytime to enjoy some backyard Q.
I watch all your videos I’m a Texas native born raised. I live in Nebraska now I own a food trailer. I’m bringing old tradition Bbq to the mid west. I bring all of my wood from Texas my father is my wood supplier.
Awesome vid!! I do almost the same process except i use a smoker at 275 then put them all in a quarter aluminum pan covered with the remaining mop/spritzing sauce to finish. I am usually cooking 10-12 at a time at the FD station. That is why i tend to use the pan rather than individual wrapping. Looks great!!
VERRRYYY NICEEE!!! Start shipping the mini chud box. That direct heat cooker is awesome
These older videos seem so chill compared to the newer ones
LOL totally wicked dude. I am so pleased you used a Boston Butt for your steaks. Blows my mind that a Butt and a 3 pack of thin steaks are usually the same darn price. So many oblivious people. SUBBED
Got 4 pork steaks on the masterbuilt gravity fed at 275 degrees. Burning B and B oak lump. 1.5 hours in. Got Franklin's vinegar sauce to baste. I have high hopes. You are the best teacher.
What's up man , showin love here from Victoria Texas ! I gotta say man, your TH-cam is one of the most entertaining and informational channels I've seen , I'm in the process of trying to start my own bbq business, but just yesterday I was diagnosed with covid , and as I'm quarantined in my room your videos still get me in a good mood, keep on rollin brother!
Very rare (no pun intended) that I watch one video from a channel and subscribe haha. I hunt a lot and think this channel will help with some good elk, deer, and some regular pork/beef recipes.
I like them cut thinner 3/4" to assure a half hour cook.
That’s the thickness that I also prefer.
You did those steaks justice Holy crap they look amazing.
I appreciate your work bro. Welcome in my country tunisia
Man, I want the new Chud box but with the little storage shelf at the bottom. That would be perfection.
Best sound effects ever!
Direct heaty. 😂 gave me my first good laugh of the day
OMG! That's some good looking Texas BBQ Pork Steak!! Thanks for sharing.
Never thought I would see perfection, but here we are!
They did look damn good
Love the videos, brother. What was the internal temp when you took them out?
Great looking BBQ, miss Texas BBQ. And nice smoker you have built as well :)
Those looked fantastic. I’m gonna try to mop mine next time
Awesome vid.
Got a pork butt cut today. 4 thickens. Going on my masterbuilt gravity fed Sunday. I'm so looking forward to trying them.
Good stuff Bradley
Hi Brad. Love your entertaining n educational videos, thank you for them. You make everything so easy n fun.
I'm in Malaysia and was wondering if u sell the specs for your double door Chuds Box?
I just saw your video on the mini chud box thanks a bunch Bradley! Have an awesome day!
Fantastic job 👏🏾 👍🏾
The reference to Babish was amazing
Hopefully we will colab one day!! #chuddreams
Chuds Bbq pretty sure that would be the greatest collaboration in the history of TH-cam!
yeah I caught that also! Collab? Yes!
This steak or even better the Coppa steak part of it is my best kept secret LOL. It's also the most versatile cut of meat IMHO. Thanks for this video. Please keep up the good work.
What is the final internal temp we should be looking for on these?
First off your videos are entertaining and informative 👍👍. I made my first batch of apple wood charcoal yesterday and was wondering what meat to cook. Amazing final looking pork! Heading to my butcher today 🐷. Thanks again for all your videos 🇨🇦🥓🍻
I see this is old & a little late for your shopping list, but I use Apple chunks on all my pork.
Looking delicious. Love me some good pork
I always buy them until I seen this video, definitely gona try this 👍🏼👊🏼
Have been enjoying the videos amigo! I think it’s time to see the stuffed quail.
looks great- so what is your final internal temp?
Great video brother.
These take practice to MASTER.
But when you get it this CHEAP ASS cut of 🐖 is AWESOME!
Made me hungry. To bad the weekend is over or id have some on the smoker by now.
soo good
Super Cool.
I'm also curious, what was the internal when you took them out of the wrap?
Good stuff
You sir is the reason why I can never stick to my diet.
Cool knife
I normally make pulled pork tacos with a pork shoulder but today I've made steaks, they turned out f-ing awesome.. Had to improvise a little as my grill doesn't have a lid but that's just how it is sometimes.
Do you leave the sauce in there between mops? I'm loving these videos man.
I typically pit the pan on top of the lid to keep it warm
@@ChudsBbq Thank you. I followed your pulled pork technique this weekend (as best I could) and it was the best I've ever made. You're a hero.
I’ve got to get my direct heat game on point.
Awesome job buddy!
When i make pork steaks i dont really film it, does it really make a difference to taste or texture? also does brand of camera matter? I got my dads old jvc that uses mini cassette tapes, will that work?
Would love to see you cook a brisket on the chud box
Here ya go - th-cam.com/video/HX-bKjO9vhE/w-d-xo.html
legend
Mann..that pork with some beers would be perfect
iberico pork ribs, do it, theyre amazing
Outstanding
Would love some more beef rirect heat vids. Like beef fingers or somthing
Hi. Friend. It's really a nice recipe.I like too much.
How long did you let the coals sit in the pit till it was at 300? It seems it would be hot for a bit till it dropped down to 300.
Your soooo funny... And now I'm hungry😊👍
pork shall be cooked to like 145 doeee
I can’t wait to do this on my barrel
I use a barrel in upright position. Coals on ground. Grill on top with an old smokey lid for the top.
I liked that part where you said
"Thats a little bit of butter"
And throws half a kg of it at it😂😂..
How can I get my hands on a chud box? And how much?
Did the full cook run off of 1 basket of coals
Can you bar barque curry chicken?
I will have to check your vid's but I am curious to know how often or how you are smoking and seafood/fish, or if you do at all. :D
Any wild game?
Daaaaaaaaaaaaaaaammnnnnn.
With the door open and the smoke coming out, the mini ChudBox looks like a little cartoon robot who just ate a jalapeño, hollering with smoke coming out of his mouth. Yes I am nuts, I will not be taking further questions
Meeeaaaat mountain!
This is the TRex again ! That is how I'm making dinner tomorrow! Pork steaks on my newly made Santa Maria style grill attachment for my firepit I have a license to bare Small arms but I got all these teeth mmmmmmm meat !
Killer 🤙🏼🤙🏼
Like to see you cook a pork loin.
Beautiful 🔥 👌
Can you show us how to make barbacoa next???
Or the famous Chud’s beef tallow fried chicken!
Support them on patreon(Leroy and Lewis bbq) , there's a video about how to cook barbacoa🤠😀👍
"Direct heaty" was maybe a stretch-e
Hi do you sale equipment ?
Please let me know thanks.
When I have a charcoal grill... every vid I watch is on a gas grill. When I have a gas grill... every vid I watch is on a charcoal grill 🤣. Murphys law I guess
🤙
What temperature did you take them too?
180ish, hotter is more tender, cooler is tighter, so its up to you!
You know what would make the Chud box better?
Whats that?
Hell yeh, the only thing I do differently is add maple syrup and bourbon for the mop sauce
What is the internal temperature to take him out and rest them
I aim for 180-190 depending on how tender you like it
That's closing in on Pulled pork Temps right? You don't have any issues with it starting to shred at that temp?
@@stago521 i would not worry about that until 195+. Go with 180 and make notes on how you like the texture from there.
Interested in your mini chud box. Would like more info, price etc
#saltlick
Nice meat
THAT LOOKS GOOD AS F**K !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! THANKS FOR THAT ONE...
Hey, where can a guy get a Chud Box? 🤔
Chuds = Cannibalistic humam underground dwellers Barbecue?
Drooling, looks awesome, say I am of the adage of if you don't ask you will never know, I worked for the phoenix police department, not an officer, and served my country in the Air Force, fly my flag 24-7-365, and would like one of your smokers but cant afford it, I subscribed and hit that bell and watched almost all of your videos tonight, can you help a vet out???
You live in Texas, boars galore. Smoke a boar quarter or half!
Thats a great idea! time for a hunt!
What is "Chuds"?
Now a beef steak?
Pork steaks are a Missouri staple. You will find pork steaks on every Missouri grill for Memorial Day and Fourth of July.
Somehow the recipe for the ominous CHUD RUB has not yet made it into any of the videos. I am waiting...(sounds of drumming fingers)