I’ll be trying these beautiful, sweet, tender, super rich and fatty delectable belly bites!! I love the humor and the recipes you share looks so easy!!
Chuds, I just did my first Pork Belly Burnt end cook yesterday. I didn't use your rub or slather, but I did mimick how you cut them into strips. I did however do the rest the same way. AMAZING!
Such a versatile cut. I’m thinking pork belly gyros. Or pork belly tacos al pastor. Pork belly Banh Mi. Chopped pork belly sliders with Alabama white sauce. Pork belly carnitas. Shrimp and grits with smoked pork belly.
He whispers to him softly "Choose your favorite" and Evan complies. Upon eating the tasty morsel Evan is immediately submerged into a complete state of bliss and harmony. He has an experienced pallet and trained poker face to boot (Not with snake in it) so he merely states the obvious "Tender, smoky, sweet, and delicious." Well played kind sirs. Well played.
I think so many people on your channel would love to see your version on how to cook a whole hog. Please, Mr Robinson. Paul from Wainuiomata - New Zealand 🇳🇿
I'm sure I'm not alone here but during long cooks I like to smoke some burgers for snacks. Smoked burgers with your choice of toppings and condiments....satisfy your hunger while smelling the deliciousness that is on the smoker. Thats my PSA for the day.
Ok, so I've just got my first Offset. Nothing fancy but a start (Oklahoma Joe) and this will be my first cook. I've been watching you videos for a long time, love you personality and thst you break it down to easily understand.
I just found your channel, I’m love if it. I’m looking forward to watching many more, and learning what you share. I’ve been a welder for 45 years and would like to learn your smoking systems for my personal use. Thanks for sharing your knowledge.
Just found the channel and it's really good! I have been making bbq with a bunch of rubs, sauces, glaze etc. and after a Lockhart trip this past winter, you're cooking style is right up my alley. Thanks!
I have had far better results from the stuff I’ve tried from this channel than any of the more established smoking channels. The “make it all from scratch” approach is also amazing. His initial videos could probably be compiled into a “how to make amazing bbq for dummies” class.
I'm curious about a detailed break down on how manage the fire in your chud box smokers. I want to see if I can mimic it in my wsm. My main question is how many chimneys of coal do you use?
I'm taking an appetizer tray for Thanksgiving dinner. This tray will have pork belly burnt ends and deviled eggs with a touch of Carolina Reaper hot sauce. This will be a great addition to the generally boring turkey and dressing.
Flying fists of judo, I lost track of we're I was fell in the river.., was very embarrassing don't drink and Chud ppl. Saving for the box of fires. I love pepper, I'm a Capricorn, and I'm single....I love Texas bbq ladies hit me up🍻
I find it funny how fast he slides past the 'You will crap your pants' portion of this, while I find it to be the most important thing to know. They are as delicious as they are dangerous. Dont sleep on the damage these will do to your system lol. Completely worth it though.
I wouldnt - use your oven to make crispy pork belly. liquid smoke is kinda nasty. If you have a gas BBQ make foil packets of wood chips cup wet cup dry 1 per hour throw them right on the burner.
I know you guys as popular creators get bombarded with emails and PM's and DM's and however else we can get to you so I get why you only interact with those via Patreon which is too bad sometimes so I will post it here... This is the single most popular item on my menu and I learned it here. I have a small bbq pop up that I set up maybe 10 saturdays a year and we do our local county fair which is fairly small but lasts 6 days. Over the last 2 years I've done almost 13k just in Chudd style burnt ends so thank you. I'm moving from using 3 Pit Boss Pellet smokers to a 250g Offset by Primitive Pits that will hopefully arrive sometime mid October.
Your energy and love of bbq is contagious! I wish you were on west coast or had shipping so I could purchase your chud box mini! Torrance Cali! #rattlesnake
I've been waiting for you to make some pork belly burnt ends! I've made them a few times and they're always good. Funny you mention bacon burnt ends. Last time I made homemade bacon I thought about bacon burnt ends. I'll definitely do it now.
We have a nearby restaurant that has my favorite PB burnt ends i'm having trouble replicating. The fat renders into the softest jelly i've ever seen. Has a perfect dark bark and isn't dry. I can't for the life of me figure it out. I can either render the fat perfectly but the meat gets too tough, or the meat is perfect but then the fat doesn't completely render. Thoughts?
Thats interesting. Im in Pa and no one makes these up here. I did get it from Costco and they did come out great. I did find a butcher local and bought a pork belly. Cooking in tomorrow morning. I wonder if its temperature related. Do you have a probe at grate level and getting 275 to 300? My problems always lies with the meat quality and temperature control on my offset. I've been having a hard time the past 2 year with the amount of humidity and rain. My fires are terrible. When it comes together its great. I used to by prime at sams for brisket. Right? I know it sams but its still prime. Nope. It was ok but not good. I bought on sale at creekstone. I didn't even have a good fire, fought me all the way. Best I ever had. So for me it meat quality. Thats the only brisket I buy and I can tell by looking at the pork belly, meat to fat its going to be great. But good luck. Keep notes and change 1 thing at a time
is there any judgement call if the large amount of fat layers are cooked properly? or just get to 203+F and that it should be 'gelatinous' but don't expect yellow and sticky like a brisket?
Great video Bradley but as soon as you said when you eat too many you’re going to crap your pants being that I’m 60 years old I was laughing so hard I crapped my pants literally off the shower I go😂
This channel is the start of something legendary. Keep it up, king!
My fav smoker/bbq channel
I’ll be trying these beautiful, sweet, tender, super rich and fatty delectable belly bites!! I love the humor and the recipes you share looks so easy!!
Bradley your the right mix of crazy and awesome. Thanks for the videos.
strips are ingenious. you are full of damn good ideas Brad
Chuds, I just did my first Pork Belly Burnt end cook yesterday. I didn't use your rub or slather, but I did mimick how you cut them into strips. I did however do the rest the same way. AMAZING!
Such a versatile cut. I’m thinking pork belly gyros. Or pork belly tacos al pastor. Pork belly Banh Mi. Chopped pork belly sliders with Alabama white sauce. Pork belly carnitas. Shrimp and grits with smoked pork belly.
He whispers to him softly "Choose your favorite" and Evan complies. Upon eating the tasty morsel Evan is immediately submerged into a complete state of bliss and harmony. He has an experienced pallet and trained poker face to boot (Not with snake in it) so he merely states the obvious "Tender, smoky, sweet, and delicious." Well played kind sirs. Well played.
Somebody get this guy a book deal
Like a proper romance novel!
Love story better than twilight
I'm gonna go crazy for a Binging with Babish collab with Chuds BBq
Brad Leone too!!
Love the mad scientist layers of flavor jokes
Woo Hoo!!! The neighbors can't seem to get enough!!!
Charcoal bag cooperation and #bootsnake! It is going to be a good day. Thanks Brad looks good I will try this soon!😋
Definitely gotta make some. They're so good- I love tossing them on sandwiches.
I always tell people about pork belly burnt ends. There is just something special about these things. My God
Great Malcom Reed impersonation! Going to try these today, hoping for some fantastic layers of flavor.
I'm going to veer away from sweet and go with heat - a green chili sauce to finish then and make street tacos. Can't wait to fire up my smoker.
Damn that sounds good
The difference is, you care about the pork. You are the only one i've bookmarked about the pork. To summarize, i really like your pork.
So JUICY, SO Floppy and saucey!! bomb ass burnt ends!!!
I think so many people on your channel would love to see your version on how to cook a whole hog. Please, Mr Robinson.
Paul from Wainuiomata - New Zealand 🇳🇿
@@enorma29 Yeah, I should have said he was based in Texas...
I love your humor....but your teaching is better..love the channel.
It took every ounce of self control NOT to close this video in anger after the bag was opened. Saying I was jealous would be an understatement.
OMG, I’m doing this recipe this weekend! Looks delicious! 🤤
I'm sure I'm not alone here but during long cooks I like to smoke some burgers for snacks. Smoked burgers with your choice of toppings and condiments....satisfy your hunger while smelling the deliciousness that is on the smoker. Thats my PSA for the day.
Ok, so I've just got my first Offset. Nothing fancy but a start (Oklahoma Joe) and this will be my first cook.
I've been watching you videos for a long time, love you personality and thst you break it down to easily understand.
Literally doing these today. Good video brother. New subscribers now!!
welcome back TOOOooooooo
I just found your channel, I’m love if it. I’m looking forward to watching many more, and learning what you share. I’ve been a welder for 45 years and would like to learn your smoking systems for my personal use. Thanks for sharing your knowledge.
Love the video editing / cuts 👌 you got yourself a new subscriber! And yeah, thanks for the recipe and all the fun 😂✌️
I saw that knife and knew it was my babey knife lol. i have the same one. fantastic metal on the bad boy.
I’m going make some for breakfast 🍳 this weekend. With some Cackleberry eggs! 🥚 Great job Bradley, thank you...
They look amazing! I'm gonna make those this weekend! Thanks for the tips...lol
Definitely gonna try it this weekend. Looks absolutely delicious!!!
Repping the Babish knife, I have one of those and love it
Go crazy and do a pastrami beef tongue or something with beef tongue!! Keep up the rad work dude's!!!!!
Just found the channel and it's really good! I have been making bbq with a bunch of rubs, sauces, glaze etc. and after a Lockhart trip this past winter, you're cooking style is right up my alley. Thanks!
I have had far better results from the stuff I’ve tried from this channel than any of the more established smoking channels. The “make it all from scratch” approach is also amazing. His initial videos could probably be compiled into a “how to make amazing bbq for dummies” class.
Awesome stuff man can’t wait to try! My bbq coach haha!
Sweetbreads/mollejas baby!
Could you smoke, glaze then set aside and do the final step later? Thinking get the longer smoke done then finish them off and serve hot later??
I still want more sausage videos. I really want to learn how to make some great stuff.
cook alligator
Second time watching this. First time noticing the Ed Bassmaster blast
I'm curious about a detailed break down on how manage the fire in your chud box smokers. I want to see if I can mimic it in my wsm. My main question is how many chimneys of coal do you use?
...Dude, you're a "Rockstar!"
I CANT SMASH THAT THUMBS UP BUTTON HARD ENOUGH! FEEEED ME!!!!
I’m glad I found this recipe- also I’m disappointed that nobody else picked up on the Chef John impersonation at the start of the video
My new "GO TO GUY" for how to BBQ Knowledge...
Awesome and always makes me laugh
those look delish man great cook
This was super tasty
How have I never thought to use my grill's stove burner to start the chimney?! 🤯🤯🤯
I'm taking an appetizer tray for Thanksgiving dinner. This tray will have pork belly burnt ends and deviled eggs with a touch of Carolina Reaper hot sauce. This will be a great addition to the generally boring turkey and dressing.
Those look awesome!!!
Awesome and a Request: your take on a pork loin done porchetta style, por favor.
Cooking this today. Don't have the maple syrup but will replace with some honey and brown sugar. Let's see.
Thanks bro for the lead on this.
Looking good!
I will try this with some pibil adobo. Saludos.
How long on the smoker after you cube and sauce em up? 20 mins?
Magical
When are you going to cook chicken tikka? Your channel is awesome. 👍👍
Is Chud Rub super secret or can you share recipe?
Alright alright. I'll make some.
Can these be smoked a day ahead of time then sauce and finish the next day??
I was waiting for, Why cant I quit you. Hahahah...great video!
Flying fists of judo, I lost track of we're I was fell in the river.., was very embarrassing don't drink and Chud ppl.
Saving for the box of fires. I love pepper, I'm a Capricorn, and I'm single....I love Texas bbq ladies hit me up🍻
Did I miss how long you smoke after u sauced and do you cover at that point?
Forgiving? Yes please.
When you put them back on the smoker did you leave them in the aluminum thingie?
The best
Love it👍
Awesome 👏
You should cook a picnic roast
I find it funny how fast he slides past the 'You will crap your pants' portion of this, while I find it to be the most important thing to know. They are as delicious as they are dangerous. Dont sleep on the damage these will do to your system lol. Completely worth it though.
How do I get one of those chud chimney coal starters
Where can I get one of those SWEET leather knife holders?
looks sooOOO good...future suggestion: is there enough degree of difficulty in a beer can chicken to sustain an episode??
Is this temp in Celsius or Fahrenheit?
Any chance that I can do something similar to this in the oven?
Definitely want to see bacon burnt ends video
Muy delicious!!!
Now I'm starving
Great video and tons of info as always. Do you have any veggies on the smoker dishes? Any dish close to the cauliflower y'all make at Leroy and Louis?
good vid dood
Freaking awesome stuff
I’m without smoker. Could I add liquid smoke and cook with my oven?
I wouldnt - use your oven to make crispy pork belly. liquid smoke is kinda nasty. If you have a gas BBQ make foil packets of wood chips cup wet cup dry 1 per hour throw them right on the burner.
I know you guys as popular creators get bombarded with emails and PM's and DM's and however else we can get to you so I get why you only interact with those via Patreon which is too bad sometimes so I will post it here... This is the single most popular item on my menu and I learned it here. I have a small bbq pop up that I set up maybe 10 saturdays a year and we do our local county fair which is fairly small but lasts 6 days. Over the last 2 years I've done almost 13k just in Chudd style burnt ends so thank you. I'm moving from using 3 Pit Boss Pellet smokers to a 250g Offset by Primitive Pits that will hopefully arrive sometime mid October.
Your energy and love of bbq is contagious! I wish you were on west coast or had shipping so I could purchase your chud box mini! Torrance Cali! #rattlesnake
I've been waiting for you to make some pork belly burnt ends! I've made them a few times and they're always good. Funny you mention bacon burnt ends. Last time I made homemade bacon I thought about bacon burnt ends. I'll definitely do it now.
What kind of knife is that you were using?
5:20
Do you leave the skin on these?
We have a nearby restaurant that has my favorite PB burnt ends i'm having trouble replicating. The fat renders into the softest jelly i've ever seen. Has a perfect dark bark and isn't dry. I can't for the life of me figure it out. I can either render the fat perfectly but the meat gets too tough, or the meat is perfect but then the fat doesn't completely render. Thoughts?
Thats interesting. Im in Pa and no one makes these up here. I did get it from Costco and they did come out great. I did find a butcher local and bought a pork belly. Cooking in tomorrow morning. I wonder if its temperature related. Do you have a probe at grate level and getting 275 to 300? My problems always lies with the meat quality and temperature control on my offset. I've been having a hard time the past 2 year with the amount of humidity and rain. My fires are terrible. When it comes together its great. I used to by prime at sams for brisket. Right? I know it sams but its still prime. Nope. It was ok but not good. I bought on sale at creekstone. I didn't even have a good fire, fought me all the way. Best I ever had. So for me it meat quality. Thats the only brisket I buy and I can tell by looking at the pork belly, meat to fat its going to be great. But good luck. Keep notes and change 1 thing at a time
Hi do you sell offsets
Look at those bad Larry’s
is there any judgement call if the large amount of fat layers are cooked properly? or just get to 203+F and that it should be 'gelatinous' but don't expect yellow and sticky like a brisket?
You gotta work with Bobby duke arts
Hey, you got one to pull!
Did you really leave your charcoal starter on your beautiful burner!?!
i need a Chud chimney...
We need the bacon burnt ends vid please
Are you cooking them skin on?
Nope these are skinless
Great video Bradley but as soon as you said when you eat too many you’re going to crap your pants being that I’m 60 years old I was laughing so hard I crapped my pants literally off the shower I go😂
🤣🤣🤣
The warning at the end is true.