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I just tried to foil boat technique, on my masterbuilt gravity feed and it was the best/juiciest/tender pulled pork I EVER ATE ! I will never do any other way.....Thank you so very much sir !
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...
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!
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 🔥
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.
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.
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 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.
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.
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!
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!
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’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
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
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.
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?
(Serious question) Hey Brad, frequently my butts have some scary looking veins running through the meat. Do you bother to cut them out, or just separate them during the pulling process?
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!
just a question is your cutting board have a induction element in it???????? your heating it over the board and if you speed through the video the pot doesn't move a inch so its in the same place the whole time...???/
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I just tried to foil boat technique, on my masterbuilt gravity feed and it was the best/juiciest/tender pulled pork I EVER ATE ! I will never do any other way.....Thank you so very much sir !
The best BBQ channel on the planet !!
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.
That Bastardized BBQ Love Child of a Sandwich has me rethinking my core values.
LOL...right there with ya!!
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!
So good to see you back to BBQ'ing outside!
@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.
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.
One of the best videos so far. Great idea to marry offset and direct heat. Have to try that one...
One thing I love about this channel and how much you’ve grown but still your 1st offset build.
Can't wait for the collab with Matt @demolitionranch!
The Michelin Star of BBQ.
I'm from South Carolina and I live in Austin... this is awesome.
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.
How about an overhead shot of the cooking process (especially when trimming meat)?
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.
Wish I had an entire day to dedicate to cooking BBQ. Love from Australia.
It's 5am and now I'm dying for a pulled pork sandwich. Lawwwd help me that looked good!
I just did my first picnic in at least 10+ years this past weekend! First time with the crispy skin and it was amazing!!
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.
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 love the way you enjoy your cooking lol
Bringin' it all home Brad - Thanks! - Cheers!
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 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.
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.
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 😂
Need to turn the heat down on that magic trivet 😂
awesome, thanks for making that cause I'm likely to never take the time and effort to make that 😆
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!
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.
Great spin on a pulled pork sandwich. Looking delicious!!
Homemade coleslaw would have worked great on this also I think.. 👍🏼👍🏼
The bbq looks amazing as always! Couldn’t help but think “what does that pork-salt cap taste like?”
Brad, ya have to try apple smoked pulled pork and post oak brisket mixed for a sandwich. Great stuff!
I really wish I could have visited and learn how to do this in person and have my first bbq ever there.
best bbq channel by far
A Bell-Ringin' 10 out of 10...WOW!!!
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!
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.
Bradley,
Yes, do some videos where you mimic your results for those of us who don’t have all the equipment you do!👍
Thanks for the video! Hope life’s treating you well.
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
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.
Outstanding thank you so much.
Really nice mashup Bradley! Looks amazing!! Your dog is seriously committed to getting that bite haha!
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
Looks so good, now I want a pulled pork sammich.
Should do one similar to how they do it at Memphis in may.
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
ever do your breads on the grills ?
We need a cheap offset smoker series!
Those buns look fantastic. I know this is a BBQ channel, but you're no slouch as a baker
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
Great video! Thanks for sharing.
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?
I can’t any videos on the pickles or red onions. But love the video
Man, a little bit of salsa, cilantro, and onion... a couple homemade tortillas...
homemade tortillas make everything better
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?
Bro you got me with that “BOOT.” Lmao
Evan would love this one
Delicious! Just waiting on that backyard Hawaiian kalua pork video! 😋
Recipe for mopping sauce? And what kind of oil for the mustard sauce?
If I don’t have a stand mixer like that can I use a food processor to mix the bread dough ?
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?
Love the video! what knife roll do you use?
He sells them on his website
Looks so tasty!
I know what you mean Brad, well cooked crackling can be better than the meat sometimes 👍
Looks awesome! Would love to you smoke/cook some delicious style sandwich meats!
So much saliva while watching this video!
How are you cooking the sauce on the table?
I...NEED...to make this stat.
that looks awesome!
Excellent recipe. Both of the sauces were delicious. I’ve made both types of sauces before, but they weren’t as tasty as yours.
That's look delicious bradley 😋😋😋
Hope you were able to sleep in a little…but APPRECIATE ya sacrificing sleep for AWESOME content Brother!!! 😄🙏
You are the man
That is one amazing looking sammich Stanley! I would love to have a Chud box, but man the shipping to Ohio.
I don't know much about mopp sauce,but is it supposed to be bitter?
(Serious question) Hey Brad, frequently my butts have some scary looking veins running through the meat. Do you bother to cut them out, or just separate them during the pulling process?
crazy delicious!
Reference that mustard sauce as South Carolina. Not what we had in Eastern or Western NC.
Why do you not wear cotton gloves under your nitrile ones to take the heat away?
Bradley, Did you stop making offset smokers?
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
Damn you Chud!!! Now I have to make this.
Looking good 👍
more bread and fruit please
That’s a SOUTH Carolina barbecue sauce
Oh my goodness, talk about a barbecue goal
Great and correct pronunciation of worcestershire, your trips to England have paid dividends
Awesome!
just a question is your cutting board have a induction element in it???????? your heating it over the board and if you speed through the video the pot doesn't move a inch so its in the same place the whole time...???/
When a dog eats better than me lol
Damn sirens made me pause the video😂 🚨 😅 🚨
With the Magic Trivet, how does the food in the pot get cooked while on it?? That's some good editing haha 😂