Pork skin is so good. One time I went to Disney and ate at the German bier garten and they had pork picnics with the crispy skin and they guy was taking the skin off to serve people just the meat. I was like can I have the skin and he was like how much and I said all of it. I ate a plate or pork skin and drank liters of beer all night. Greatest night of my life.
off topic questions from my own outdoor kitchen to yours... How do you manage flies around your cooking space. And then sort of the same subject, what are you using to keep your cutting board sanitary between cutting up chicken, pork, and other proteins you cut up?
Awesome tips great video I am smoking a pork picknic with skin on it will do it just the way you did minus the ribs and other parts thxs again Smoke on and prosper
Awesome cook man, if you have a leg/trotter like that for the next cook you can make another dish called “crispy pata” its a Filipino dish you should check it out, I think you would enjoy it.
great video as always. I seen some SC cooks use ashes from previous cooks to control flare ups. They sprinkled it on the hot coals. How much is your 3/4 size Chud Box?
Sweet video 👍🏼 Almost as good as your T-shirt tan you’ve got going on at the 20 second mark, reckon you’ve been standing too close to the welder to get all your orders out.
I have no doubt that this is good. It’s funny that I have never once seen a cooking show..not once...cook something and they say it didn’t turn out like they expected and it doesn’t taste good. I know as a cook that sometimes things go wrong and it tastes bad...an honest show where faults/failures can teach as much as success.
Just when I got comfortable smoking pork butts for only 2 hours on my offset then finishing them off in my kitchen oven.... you totally reversed my game with this crispy video! Looks amazing!
Seeking knowledge, could a person substitute Apple Cider Vinegar or White Vinegar for Coca-Cola or Pepsi? Would the acid in the soda/pop act in the same way as the vinegar for use in the mop? Thank you in advance!!
It’s not a typical “grease fire” where the fat is would aerosolize when the water flashed to steam if you poured water on it. There’s no pool of hot fat to react violently.
Pork skin is so good. One time I went to Disney and ate at the German bier garten and they had pork picnics with the crispy skin and they guy was taking the skin off to serve people just the meat. I was like can I have the skin and he was like how much and I said all of it. I ate a plate or pork skin and drank liters of beer all night. Greatest night of my life.
A whole new meaning to the Happiest Place on Earth
Thanks for being one of the few youtubers to do Carolina bbq the right way!
DUDE!!! love your channel bro!!!! Thanks!!!
I wish I was there for this. I can get a Chicago dog whenever I want!
Mouth watered when I hear that crunch. Love it!
Best video !! Requested this one last year and so fulfilling ! Thanks much for this !!!!
Really cool cook. Was a very different take on pulled and I appreciate the originality. Great job sir
OK, I need this Chudd box. I will have to build a PowerPoint Deck to convince the wife now.
Wow that looks bad ass! The crunchiness of the skin was outrageous! Great cook and video!
The manscape add was the best I’ve ever seen and I’ve seen a lot. Lol best part so far
Hi, great video. Thanks for the "split cook" advice! Pulled pork greatness! Saludos.
Good to see the 3/4 Chud Box in action!
Proper pork, Bradley ... props from Eastern North Carolina ...
Man that looks amazing! Need some of that crispy skin. Definitely going to try this.
off topic questions from my own outdoor kitchen to yours... How do you manage flies around your cooking space. And then sort of the same subject, what are you using to keep your cutting board sanitary between cutting up chicken, pork, and other proteins you cut up?
very cool. Always wanted to do a quarter like this... lots of meat, love the skin crunch.
Cheers from Montana
that looks awesome
This is your best vid! 👏
good god that looked soooo tasty!
Your buddy at 10 seconds in looks baked. 😂. Great vid
WOW Old school Chud with a monster ham 😂
Awesome tips great video I am smoking a pork picknic with skin on it will do it just the way you did minus the ribs and other parts thxs again Smoke on and prosper
Wicked video Bradley
This looks like a good whole hog primer. I like that salt cap on the skin move. 👍🏼
Makes me miss my old Cuban friends in South Florida and the pig roasts. We were friends until we fought over the chicharrones that is!!!
Nice cook!👍
Lovin' the crocs and socks look..
23 hours after this video gets posted and there is 1 thumbs down... 😳 What kind of monster would thumbs down this video??? This is pure pork glory!!!
Can you do this kinda cook on a Weber kettle?
Man that looks pretty good! And your sauce is pretty close to what I put in mine
Really enjoy your videos! You should have way more subs!
Your pulled pork sandwich is fantasty but can you please do a Tampa style Cubano sandwich. Please!!
Man I wish I lived in Texas and lived where Carl does I'd be a full time taste tester! 😪
That looks delicious
its like roasting corn then throwing in a cooler packed tight.. way better in an hour or two. plus warm munchies later
thank you for this. can you do the same method with pork belly, skin on?
This looks like one of the best things you’ve made
Your tan line game is almost as strong as your BBQ game haha. I can't wait for the whole hog video!
Awesome cook man, if you have a leg/trotter like that for the next cook you can make another dish called “crispy pata” its a Filipino dish you should check it out, I think you would enjoy it.
Nice choice of beer.
One of your best videos,more of the variety and skills you use at Leroy & Lewis,just backyards and beer instead
great video as always. I seen some SC cooks use ashes from previous cooks to control flare ups. They sprinkled it on the hot coals. How much is your 3/4 size Chud Box?
Guy on the right, “How many more do you got?” Haha nice.
Hell of a tan line there partner!
Yummy 🤤
heck yeah
I need that mustard sauce!
Fantastic informative video as usual! The only thing missing was, there's a snake in my boot! LOL! Keep up the great videos!
He ran it over with a mower in a recent video.
🤣😂🤣😂🤣I hope manscape is compensating you well lol. I don't mind advertising in a video when they are hilarious 😆
Can u do that overnight hold with brisket and how long can I hold it for
Sweet video 👍🏼
Almost as good as your T-shirt tan you’ve got going on at the 20 second mark, reckon you’ve been standing too close to the welder to get all your orders out.
definitely a welding tan
@@ChudsBbq TIL you can get tanned from welding. Though I assume it's not a good source of vitamin D
In the netherlands we often use procureur(don't know the english name) to make a smaller amout of pulled pork
SOME LUCKY FRIENDS
Can you get similar results using the off set smoker with coals in the main drum or will they be too close to the meat
Need a mustard sauce recipe bro!! or bottle some and sell it to me lol!!
Could we get the same results with just the picnic shoulder?
My question also
Great video as always. That crispy, crunchy skin mmmm mm m 😋 delicious. Curious as to how much a hog leg like that costs?
Yummie Makes My putter studder . And I dont Even
Play Golf .
Would it be the same method on an offset smoker? Temp? Meat side down?
Do you yell at your neighbors at the beginning of your videos? Ha! Ha! Your videos are great dude. Keep it going. Thx
What temp after the 3 hours? Do you switch it down?
Hey, how about adding another grate to add a drip pan to catch the fat so you don't have to worry about a grease fire?
Could you make a video making tx hot links or hot guts that's actually spicy????
Exacly the way we do them shoulders!
Hey Bradley just moved to the Austin area..you doing any meet ups or anything like that anytime soon?
I have no doubt that this is good. It’s funny that I have never once seen a cooking show..not once...cook something and they say it didn’t turn out like they expected and it doesn’t taste good. I know as a cook that sometimes things go wrong and it tastes bad...an honest show where faults/failures can teach as much as success.
Now I got to talk to my butcher about getting a front quarter!!!!
sweet tan
Did you run at 325 the full 10 hours or just on the front end? I’ve got a skin on full shoulder I’m going to do based on your technique on my WSM.
I have the same question. Too bad he doesn't reply much (which is understandable tho)
Damn they made me hungry at the end
This I got to try. I'm going to have to get something with the leg off so it will fit on my grill
You passed 50K subs!!! Keep it going!!! #bootsnake
Do you remove the gland before the cook?
I will never be mad at proper hog cook. And I'll just say, Texas for beef. Carolina for hog.
Just when I got comfortable smoking pork butts for only 2 hours on my offset then finishing them off in my kitchen oven.... you totally reversed my game with this crispy video! Looks amazing!
that stayed above 140° in the cooler?
He preheated it, and it's a Yeti, which I think is overhyped as a cooler, but as a faux Cambrio? Probably better than an actual Cambrio
What cut would you recommend to replicate this on a Mini Chudbox?
a skin on picnic shoulder
Seeking knowledge, could a person substitute Apple Cider Vinegar or White Vinegar for Coca-Cola or Pepsi? Would the acid in the soda/pop act in the same way as the vinegar for use in the mop? Thank you in advance!!
I would probably eat it all by myself
🔥
DAYUM!
You were welding without a long sleeve shirt again, weren't you? I know that left arm look from your intro :)
The one dislike is a vegomatic and PETA supporter...
i had to go look...one dislike...must be an ex
🔥🔥🔥🔥
Do I hear some Paul Cauthen in the background???
Could you make me a charcoal retort?
Why did I laugh so hard at the irony of putting kosher salt on a pig. Lol
Nobody around here has a pork shoulder, much less the whole shoulder side like that. But regardless, looks good.
That's a mean tan line, my man!
Almost as mean as that porktacular pork
Water on a grease fire? Doesn't sound like a good idea, unless I'm missing something about the temperature / environment / humidity control?
It’s not a typical “grease fire” where the fat is would aerosolize when the water flashed to steam if you poured water on it. There’s no pool of hot fat to react violently.
@@PaulJMorey Makes sense! Thanks.
Who do you think you are? Rodney Scott?
Hm. Why not make a wet brine for the pork and let it soak for day before firing up the smoker? Should make for a nice penetrated flavor.
5:53 = based
What kind of smoker is that. Hog leg
I’ll take 2 of those and a can of Dr Pepper 🤤🤤🤤
Oh My God! All I have to say...
You had me until… mustard sauce. 😂
👏👏👏👏👏
Make some chili con carne
All you need for heat proof gloves is a pair of cotton work gloves under your nitrile gloves.