The Ultimate Pulled Pork! | Chuds BBQ
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- เผยแพร่เมื่อ 16 ก.ย. 2024
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Tallow Buns
235g Warm Water
10g Yeast
20g Sugar
30g Tallow
345g Bread Flour
20g Milk Powder
15g Dough Conditioner
10g Salt
Mustard Sauce
140g Brown Sugar
188g Mustard
87g Worcestershire
165g Apple Cider Vinegar
58g Hot Sauce
82g Ketchup
20g Pepper
8g Garlic
8g Onion
5g Dry Mustard
4g Paprika
3g Cumin
3g Cayenne
185g Oil
BBQ Sauce
206g Ketchup
206g Honey
149g Mustard
113g Apple cider vinegar
92g Water
50g Brown Sugar
48g Worcestershire Sauce
9g Black Pepper
9g Granulated Onion
9g Granulated Garlic
4g Salt
2g Red Pepper Flakes
2g Paprika
1g Cumin Powder
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Rub Tub
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Welding Tools
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Camera Gear
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Get 50% off your first order of CookUnity meals - go to cookunity.com/chuds50 and use my code CHUDS50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
The best BBQ channel on the planet !!
That Bastardized BBQ Love Child of a Sandwich has me rethinking my core values.
LOL...right there with ya!!
we need a list of all the things cooked on Chuds BBQ that rang the bell. i've only seen a couple hundred videos and this is the first bell ringer i've seen...
Same here.
Born in Austin TX, raised in Houston TX, last 15 years in Charlotte NC.
This is calling my name brotha! I'm sold.
My family is from Austin, and San Antonio. I was born and raised in Houston 42 years. Last 8 years in Alabama, where their idea of BBQ is smoking a chicken and dunking it in a seasoned mayonnaise sauce. This channel has been a Godsend for me. Brad does BBQ as good as any native Texan. Plus his channel is always fun to watch.
Born near San Antonio, TX but raised in the Midwest, and just moved to Charlotte, NC at the beginning of the year. This is definitely on my grill list for the summer!
Wish I had an entire day to dedicate to cooking BBQ. Love from Australia.
So good to see you back to BBQ'ing outside!
The Michelin Star of BBQ.
@ChudsBbq , plz do another Weber series , it's the most common grill out there , we all have one ,, Ty , hope your family and you are well
I just want you to know Brad, your quick pickle recipe from the Smashburger video is my favorite and my kids favorite and now i don’t buy pickles anymore, i make them myself. Every time. Cheers from New Braunfels 🔥
My neighbors stay up all night having obnoxious pool parties. What I would give for a neighbor who stays up all night cooking amazing bbq.
Can't wait for the collab with Matt @demolitionranch!
One thing I love about this channel and how much you’ve grown but still your 1st offset build.
One of the best videos so far. Great idea to marry offset and direct heat. Have to try that one...
How about an overhead shot of the cooking process (especially when trimming meat)?
It's 5am and now I'm dying for a pulled pork sandwich. Lawwwd help me that looked good!
Need to turn the heat down on that magic trivet 😂
I love the way you enjoy your cooking lol
Bringin' it all home Brad - Thanks! - Cheers!
A Bell-Ringin' 10 out of 10...WOW!!!
I was searching YT for something none food related then randomly in the search I saw Chud+Pulled Pork and went that's how to start my morning
Whatever gets you off I guess
Hahah same.
Thanks for the video Bradley! Another cook I need to try. I'll do the picnic butt on my Santa Maria and the Texas butt on my offset. (man, I'm going to go through the wood and charcoal. LOL) I'm thinking a bit of homemade coleslaw would be good instead of the pickled onions. I like the onions but my wife, not so much. Happy wife... I'm already imagining the flavors this cook will create. That pork skin looked and sounded amazing! The buns looked great, too. Nice job!
You are just simply amazing with how and what you do there. Thanks once again for sharing.
There's always something new for me on your channel.
I recently did a half hog cook in a cinder block pit. I would love to see your take on such a task and cook.
Really nice mashup Bradley! Looks amazing!! Your dog is seriously committed to getting that bite haha!
DUDE!! Ive been cooking on a ugly drum smoker making pork shoulders all these years and have been trimming those skins right off. What the hell!! I need to try this with the skin on!! That crisp looks awesome and I have no idea why I have never tried that method before.
I just did my first picnic in at least 10+ years this past weekend! First time with the crispy skin and it was amazing!!
Thanks for the video! Hope life’s treating you well.
Bro you got me with that “BOOT.” Lmao
best bbq channel by far
Delicious! Just waiting on that backyard Hawaiian kalua pork video! 😋
Homemade coleslaw would have worked great on this also I think.. 👍🏼👍🏼
I wasn't planning on smoking a Pernil (picnic cut) this weekend, but I might have to! I have a suggestion for a future video, which is the Puerto Rican Pernil. It's hands down the quintessential meat at most, if not all, Puerto Rican gatherings. And you can't forget the arroz con gondules either. Best. Plate. Ever.
Why do you not wear cotton gloves under your nitrile ones to take the heat away?
Great spin on a pulled pork sandwich. Looking delicious!!
Outstanding thank you so much.
Man, a little bit of salsa, cilantro, and onion... a couple homemade tortillas...
homemade tortillas make everything better
The bbq looks amazing as always! Couldn’t help but think “what does that pork-salt cap taste like?”
NC native here: Texas BBQ is my favorite, y'all know what your doing down there.
Take you a sauce bottle & add 1 minced garlic clove, some sugar, some salt, cracked pepper, 2 big ol spoonful's of momofuku chili crisp (or whatever you like) & fill the rest of the bottle with apple cider vinegar & voila! a spin on an old classic.
Brad, ya have to try apple smoked pulled pork and post oak brisket mixed for a sandwich. Great stuff!
FABULOSITY! THAT LOOKS SOOOO GOOD. I'm off to grocery to get a shoulder and - improv hack - Mexican carneceria where they daily fry pork skin for chicharones. Making the buns is a bridge too far for me, but fresh bolillo rolls should suffice. Hail the Chudmaster!
Looks so tasty!
Looks so good, now I want a pulled pork sammich.
I really wish I could have visited and learn how to do this in person and have my first bbq ever there.
Your neighbors are probably saying “Chud’s out there making the best sandwich ever and talking to himself again at 1am”
Correction since I got to the end of the video- 2:30am 😂
As fast as he can cut and that magic trivet, How can he be beat. I'm filing a grievance with the union.
What the hell is that metal plate that boils water?! What is this sorcery?! Teach me your black magic!
In case your serious. There's 2 burners on the left side of a chud table. The pan is hot going on a steel trivet. Only there to keep from burning the table.
@@nickman0303 interesting. So he pre heats both the pan and that metal plate? Or just the pan?
@@tschneid78 he cooks on the burner and places the pan on the board there for filming
Just think it'd be really cool if you had the Guga squad over in your garage with all the buddies. Have him try something bizarre from a can
So I've been smoking on a UDS for about 20 years and now I want to build a brick smoker. I know you use offset mostly but I thought maybe you might have some insight on a stationary smoker. I will hot and cold smoke ( homemade kielbasa and bacon FTW).
Maybe you should build one and do a video on it.
Not sure if you are a nut job (Not meant in a bad way) or a cooking genius but keep doing what you do and never change. You have got me cooking thing I never thought possible. I find it difficult in the UK to find the same cuts of meat you use, but when I can they turn out great.
I agree the crispy skin is 100 times better as a topping rather than just mixing it into the meat. In my experience, it gets soggy in the meat. As a topping it holds the crisp really well. I would put this version of a Carolina pulled pork sandwich against any big name sandwich here in eastern NC. And I live near some big names in Carolina BBQ 😬
I...NEED...to make this stat.
Reference that mustard sauce as South Carolina. Not what we had in Eastern or Western NC.
We need a cheap offset smoker series!
Should do one similar to how they do it at Memphis in may.
Those buns look fantastic. I know this is a BBQ channel, but you're no slouch as a baker
So much saliva while watching this video!
I’ve watched most of your videos, and don’t recall you ever talking about your induction cooktop thingy. Would you consider doing a video on that or making another one so we can see how you do it? Looking for inspiration! ;-)
If you're talking about the circle metal chud plate under the pot, it's just a metal plate. There's a burner off to the side. He cuts the video when he has to go back to the burner
Bro that looks amazing! You always make my family so hungry...lol I love to grill and smoke also. I try a bunch of your shit. Always a good time! Go head Bradley! From southern Louisiana!
Which recipe would you recommend the most
You should try out CHS sauce. It's local to the Pee Dee region and we all love it. It's a small family owned business and an amazing mop sauce.
more bread and fruit please
Wow that was a long cook boy btw am in UK and came across corolina style gold sauce bought it coz I never seen anything like it am so pleased coz u educated me on it am a massive sauce guy it is the boss
Great video! Thanks for sharing.
Hope you were able to sleep in a little…but APPRECIATE ya sacrificing sleep for AWESOME content Brother!!! 😄🙏
Awesome!
ever do your breads on the grills ?
Evan would love this one
Hello Sir, quick question. Been watching you for a long time, everything you cook looks amazing. My question is what do you do with all that extra food? Do you sell it, store it? I was just wondering man, keep up what you’re doing, please. I’ve learned a lot from ya.
I can’t any videos on the pickles or red onions. But love the video
That's look delicious bradley 😋😋😋
Looks awesome! Would love to you smoke/cook some delicious style sandwich meats!
Damn sirens made me pause the video😂 🚨 😅 🚨
Excellent recipe. Both of the sauces were delicious. I’ve made both types of sauces before, but they weren’t as tasty as yours.
Cooking til 2am on unbelievable barbecue and drinks Miller lite... how???!? Haha great video but you need to upgrade your beer game chud
that looks awesome!
That is one amazing looking sammich Stanley! I would love to have a Chud box, but man the shipping to Ohio.
Damn you Chud!!! Now I have to make this.
This video gave me an idea:
An off-set smoker but the fire box is a mini chud box. Probably not very practical, but might make an entertaining video?
When a dog eats better than me lol
Bradley,
Yes, do some videos where you mimic your results for those of us who don’t have all the equipment you do!👍
With the Magic Trivet, how does the food in the pot get cooked while on it?? That's some good editing haha 😂
If I don’t have a stand mixer like that can I use a food processor to mix the bread dough ?
Absolute Great looking BBQ Cook Brad. Need to try this combo soon. It all looks Deliceeious Thank You For Sharing!!😛😛👍✌✌👍
You are the man
Recipe for mopping sauce? And what kind of oil for the mustard sauce?
crazy delicious!
Every single time I see you make skin-on pork on the ChudBox, I get closer and closer to buying one, lol...
Nice!!!
Needs cheese 🧀 😋
What a BOSS!
Oh my goodness, talk about a barbecue goal
That’s a SOUTH Carolina barbecue sauce
Looking good 👍
Great and correct pronunciation of worcestershire, your trips to England have paid dividends
I believe you mentioned in a video before, what knives you use, but I don't recall. Could you mention it again please? I am really interested in that boning knife you use and how do you specifically keep it that sharp?
Good lookin MEAT señor
I really need to know what do you do with the skin on the underside of the picnic ham? Do you cut that off or does it get mixed into the meat?
Bradley, Did you stop making offset smokers?
Follow up video of the cook with the garage Bros
I don't know much about mopp sauce,but is it supposed to be bitter?