Nice work as always, brother. Would you consider doing a mini series on BBQ items that aren't necessarily entrees? Call it "Please folks, don't forget the sides."
You killed it again Brad, I think I speak for everyone when I say we’ve missed the welding clips as well, you’re absolutely crushing it all across the board brother.
Without dout the best bbq channel on you tube. Your so natural with all ingredients and methods and make everything look so easy. You need your own bbq restaurant and it would take over franklins over time!
I remember 1st seeing these when the Mad Scientist shocked his chef's school professor with them. They always look amazing. But I haven't had the chance to cook traditional Dino Ribs yet. Have to do that first. 🙃
Great video man. I just took 2 racks out of a 10 day brine, now a cold water soak until Saturday morning then on my Recteq they go. Wish me luck I can only hope mine looks as Beautiful as yours did!!! 🔥😋💯
Just got my Chud Chimney a few days ago. The lump charcoal that I heated up started out immediately so much cleaner than the charcoal that I lit in my old chimney. AWESOME quality and well worth every cent!
Thats bloody awesome mate.Phil from Gold Coast Queensland Australia.Im stoked i came across your chanel.I love your presentations.Got a half mungrell after that one !!.Keep up the GR8 work
I just discovered your channel (thanks Mad Scientist BBQ) and I am binge watching so many videos. Has anyone ever told you that you sound like Steve Berg, the voice actor (Voyage To The Stars podcast)?
Thanks to your brisket pastrami recipe I got to make my favorite way of cooking brisket this last weekend. Thank you and keep up the amazing videos! Cant wait to give these a try
These look fantastic. I will definitely give your recipe a try. You have mentioned the meat being more tight than regular dino ribs at 150 F. Dino ribs gets a bit tighter when refrigerated for later. I find the best way to reheat pastrami is in a steamer. The very top deli joints hold the pastrami in steamers. I believe Katz's boils the pastrami in the cooking process before placing in steamers, Langer's heats them up and holds them in steamers. A video BBQ suggestion: Why not try Montreal meat which is steamed after the smoke phase? Using either brisket or dino ribs or both? I have never seen anyone cook Monreal meat using dino ribs.
Awesome Vid Brad 👍 best BBQ channel on TH-cam, so entertaining & funny lol can’t wait to see more, binging Chud’s channel to catch up 🤣 watching from 🇦🇺
I used your recipe to make tri tip pastrami!! I was fantastic!! Made 5 of them and shared with neighbors and family. Now it’s all they want. We made Reuben tater tots!!
I love your videos! One of the things I would love to see is multiple briskets on your size pit. I have a pit close to the same size as yours but have not tried two or even three briskets at the same time. Things such as placement, rotation, foil or not, fat cap down close to fire and up away from fire ect.. Thanks again.
Great video. Did dyno ribs a few weeks ago and grabbed a corned beef brisket after St. Patrick's day when they were on sale, did the pepper and coriander rub, amazing pastrami! My local Costco has dyno ribs once in a while, grab them when i see them. Have to try this. Thanks
Use a finer mesh strainer I bought this injector on your recommendation from a few vids back.....It works I suggest using a 5 micron paint strainer bag.
LOVE the vids man and all you do BBQ. Such positive vibes. Im working a corporate job making great money but hate it. Dreams of opening a BBQ restaurant. My childhood nickname is SmokeStack so figured call it ...The Smokestack - Craft BBQ. Sounds good HAHA. I smoke all my stuff on homemade ugly drum smokers. Been doing that for 4-5 years now. Finally just purchased 2 propane tanks for a backyard offset just like your OG pit. Rambling on now but hope the BBQ school starts back up. I emailed and they said nothing panned. Ill be there if you do!!! Keep up the good work!
NICE. I’ve been doing corn beef for a long time and smoking it always turns out great. That’s a nice idea doing it on the rib. My corn beef is a weeklong process in curing.🤟😎😎👍🏻👏👏👏🥰🧐❤
I can't wait to try this! You mentioned it was a day and a half in the brine vs 14 days, so should I let it sit in the same brine for 14 days? Or is there not much difference?
Those things look amazing! I will def be making some of those. F. Dick makes a really good meat injector..pricey but well worth the money if you’re injecting meat often.
Great video, Brad. I have a general pastrami question for you, though. Traditionally, pastrami would be smoked and then finished in steam. I've always wondered what the steam does that the pit doesn't. Can you explain why you didn't pull it earlier and steam the ribs and what the difference might have been had you done so?
🇵🇬😎That's was looking awesome... Make sure to cover up on the way cooking time! 🏖️🏝️🤭 Bro for this side Pacific rim, agree with cooking and late presentation. 😎🇵🇬
Right on. I appreciate the effort, the education and the enthusiasm . But I'm not injecting anything mate. You totally didn't need to know that, but I felt the need to share...:) Peace!
Love your channel Brad. I’ve learned a lot from it. I read in the recipe 42 grams of pink salt? I’m thinking that’s about 3-4 lbs of meat. Could you explain the ratio your using? I’m lost. Thanks again for the content Brad. Really do love it.
Nice work as always, brother. Would you consider doing a mini series on BBQ items that aren't necessarily entrees? Call it "Please folks, don't forget the sides."
This
🤣
That title is 100% chud 😂
You killed it again Brad, I think I speak for everyone when I say we’ve missed the welding clips as well, you’re absolutely crushing it all across the board brother.
"Good lord" Love this guy!!!!
Best bbq channel on TH-cam
Without dout the best bbq channel on you tube. Your so natural with all ingredients and methods and make everything look so easy. You need your own bbq restaurant and it would take over franklins over time!
I love smoked beef
That looks delicious. I am so gonna try it.
All of the YESES!
can’t… hold.. phone.
drooling.
soooooo good
Can't wait to get one of those Chud chimneys!
Tuesdays sort of suck, except for Chudvideos!
And damn do those look good - bring on a plonk of whole grain mustard and a saurkraut chaser!
By far one of the best BBQ channels on TH-cam. All great recipies and great format for learning the art of BBQing,
Wow, if they taste like they look dats a home run
I remember 1st seeing these when the Mad Scientist shocked his chef's school professor with them. They always look amazing. But I haven't had the chance to cook traditional Dino Ribs yet. Have to do that first. 🙃
Awesome shit Bradley - you are an outdoor cooking adventurer of note
Pastrami In it’s ultimate form good lord…
You had me at homemade pastrami!
one of these monsters with a side of sauerkraut slaw and some baked beans... oh man i gotta make some
Looks amazing Brad, definitely going to try this out!
I had to purchase the larger needles for my power injector.
Lol one of those Chud's Chimneys was mine! I'm going use it this coming weekend😜👍
Doing your pastrami brisket now (brining), and will shhhhmoke this weekend. Looks like ribs will be up next!
Great video man. I just took 2 racks out of a 10 day brine, now a cold water soak until Saturday morning then on my Recteq they go. Wish me luck I can only hope mine looks as Beautiful as yours did!!! 🔥😋💯
Just got my Chud Chimney a few days ago. The lump charcoal that I heated up started out immediately so much cleaner than the charcoal that I lit in my old chimney. AWESOME quality and well worth every cent!
Great to hear!
Love this recipe!!! I was actually thinking to make it, therefore thanks for sharing your experience.
Coming up over here!
Mais Uma das preparações mais belas que você já fez. Belíssima cor. Abraço
Thats bloody awesome mate.Phil from Gold Coast Queensland Australia.Im stoked i came across your chanel.I love your presentations.Got a half mungrell after that one !!.Keep up the GR8 work
I just discovered your channel (thanks Mad Scientist BBQ) and I am binge watching so many videos. Has anyone ever told you that you sound like Steve Berg, the voice actor (Voyage To The Stars podcast)?
Thanks to your brisket pastrami recipe I got to make my favorite way of cooking brisket this last weekend. Thank you and keep up the amazing videos! Cant wait to give these a try
This will be my next big bbq. Seems so interesting.
9:19 From the pups perspective he just got his first hit of crack. Poor pup, he'll never be the same again. He's officially spoiled.
Congrats on 120k subs...Beginning of year hoping to hit 100k....Keep on providing great content...Cheers brother
I did this 2 weeks ago. It was 🔥
Going to put it into my rotation.
your bark skills are master class level
Those look absolutely amazing....
These look fantastic. I will definitely give your recipe a try. You have mentioned the meat being more tight than regular dino ribs at 150 F. Dino ribs gets a bit tighter when refrigerated for later. I find the best way to reheat pastrami is in a steamer. The very top deli joints hold the pastrami in steamers. I believe Katz's boils the pastrami in the cooking process before placing in steamers, Langer's heats them up and holds them in steamers. A video BBQ suggestion: Why not try Montreal meat which is steamed after the smoke phase? Using either brisket or dino ribs or both?
I have never seen anyone cook Monreal meat using dino ribs.
Looks awesome! Prep table explained please. Burners, how you clean after raw prep and cooked meat, etc. thx
Awesome Vid Brad 👍 best BBQ channel on TH-cam, so entertaining & funny lol can’t wait to see more, binging Chud’s channel to catch up 🤣 watching from 🇦🇺
Awesome! Would be sweet seeing a video for smoked hamburgers and smoked mac and cheese.
Impressive!!
You should try grilling sea food
DINO ribs in the fridge can't wait to try these 👍
I would like to see you do breakfast sausage links.
Great job Brad!
I used your recipe to make tri tip pastrami!! I was fantastic!! Made 5 of them and shared with neighbors and family. Now it’s all they want. We made Reuben tater tots!!
Another winner!!
Look awesome
That really looks amazing man!! Well done brother! Much love ❤️
Shout Out @Chuds BBQ #Awesome :) Coming at you from South Texas :)
Outrageous
Wow! Just amazing!
Just did a corned beef left over from St. Patrick’s Day like a pastrami this weekend…kind of want to try a beef tongue in the same way!
Dude those look phenomenal! Definitely trying these out. Great vid as always!
I love your videos! One of the things I would love to see is multiple briskets on your size pit. I have a pit close to the same size as yours but have not tried two or even three briskets at the same time. Things such as placement, rotation, foil or not, fat cap down close to fire and up away from fire ect.. Thanks again.
Fat cap down…. NEVER!!!!
How about doing a turkey pastrami sometime.
Great video. Did dyno ribs a few weeks ago and grabbed a corned beef brisket after St. Patrick's day when they were on sale, did the pepper and coriander rub, amazing pastrami! My local Costco has dyno ribs once in a while, grab them when i see them. Have to try this. Thanks
Doing these this weekend, nice!!
Use a finer mesh strainer I bought this injector on your recommendation from a few vids back.....It works I suggest using a 5 micron paint strainer bag.
This looks so delicious. I am hungry now😋
Wow! Those ribs look Amazing!! Gotta give those a try. Nice job dude! As Usual!
LOVE the vids man and all you do BBQ. Such positive vibes. Im working a corporate job making great money but hate it. Dreams of opening a BBQ restaurant. My childhood nickname is SmokeStack so figured call it ...The Smokestack - Craft BBQ. Sounds good HAHA. I smoke all my stuff on homemade ugly drum smokers. Been doing that for 4-5 years now. Finally just purchased 2 propane tanks for a backyard offset just like your OG pit. Rambling on now but hope the BBQ school starts back up. I emailed and they said nothing panned. Ill be there if you do!!! Keep up the good work!
Yes
That looks amazing!
I recommend the beast injector
Can you make smaller chud box that is the perfect capacity for a webber smoke session. Normal ones are usually way to big.
I use the atbbq injector. pretty good but wish it held more
Looks amazing!
Looks good! Also good to see some metal burning. Maybe future video on some builds?
Pastrami beef cheeks soon?
Love when you use HEB meats because I can buy the same type!
NICE. I’ve been doing corn beef for a long time and smoking it always turns out great. That’s a nice idea doing it on the rib. My corn beef is a weeklong process in curing.🤟😎😎👍🏻👏👏👏🥰🧐❤
Best injector I've used is a pistol style from tractor supply.
Beautiful!
I currently have no use for one, but I so want a chudd chimney 🤣
Love the freak heat element. It needs its own Facebook page!😂
Damn! That looks amazing!
Amazing video! Ever think of trying something like a char siu pork? Either a pork butt or pork belly. That might be amazing to smoke!
I can't wait to try this! You mentioned it was a day and a half in the brine vs 14 days, so should I let it sit in the same brine for 14 days? Or is there not much difference?
Never been a huge fan of pastrami but you’re convincing me to try it! Best place to get beef ribs if your local store doesn’t carry them??
Those things look amazing! I will def be making some of those. F. Dick makes a really good meat injector..pricey but well worth the money if you’re injecting meat often.
Now I have to decide which pastrami beef ribs recipe to try: Chuds BBQ or Mad Scientist BBQ??
Brad how many beers did you have before you shot this video? Lol it looks amazing bro nice freaking job
I wish I lived near a HEB, finding big beef ribs like that around here is impossible. Have to order them online :(
Great video, Brad. I have a general pastrami question for you, though. Traditionally, pastrami would be smoked and then finished in steam. I've always wondered what the steam does that the pit doesn't. Can you explain why you didn't pull it earlier and steam the ribs and what the difference might have been had you done so?
Hi brother Brad! Avid fan here from the Philippines. Regarding the temperature is it 250F all the way? Thanks brother!
I am going to do this one
🇵🇬😎That's was looking awesome... Make sure to cover up on the way cooking time! 🏖️🏝️🤭 Bro for this side Pacific rim, agree with cooking and late presentation. 😎🇵🇬
Display the chub chimney while ya start your fire with a torch 😂 I dunno that one got me for some reason lmao
Nice
Could you provide the actual recipe for the brine and rub? Thank you!
Look great!
Does wrapping make it more juicy?
Right on. I appreciate the effort, the education and the enthusiasm . But I'm not injecting anything mate. You totally didn't need to know that, but I felt the need to share...:) Peace!
THANKS
I am SO hungry right now.
Maybe check out the BDI meat injector gun. I believe it will adapt to the marinade tank you have.
Love your channel Brad. I’ve learned a lot from it. I read in the recipe 42 grams of pink salt? I’m thinking that’s about 3-4 lbs of meat. Could you explain the ratio your using? I’m lost. Thanks again for the content Brad. Really do love it.
Hell yes bro.
Just ordered me some child rub. Nice.
I would like to see your take on a pizza