Get 15% off your first order of ZBiotics Pre-Alcohol Probiotic and use my code, ChudsBBQ, at checkout. Go to thld.co/zbiotics_chudsbbq_1122 and get 15% off on your first order.
Love the honesty, instead of just gloating over your badass bbq. You werent sold on it 100% and gave pointers on what could be better. Thats why this is the best bbq channel
I love that you arnt afraid to show us what you dont like about your cooks. Its a huge plus and makes everything seem so much more achievable by the backyard guy that doesnt always know what they are doing. Love your channel. Just another new englander enjoying the content as always.
Looks mouthwatering as usual. Except you're right, I'd go with shredding it. And I'd portion out the crispy skin bits on top of the coleslaw to minimize moisture contact. The official taste test remains the best part of your videos ❤️
Thanks for giving your as always thoughtfully wise touch to some eastern NC style BBQ where I’ve lived my whole life. You’re right in observing that there’s no substitute for using the whole hog in the mix for the variety of textures it gives over just using pork shoulders as is more common in western NC. Cooking direct over live wood embers with the grease drippings turning into smoky flavor is the key that your Chud box achieves. Eastern NC sauces tend to be simpler than yours, using a lot of crushed red pepper. And thanks for not dogging on Texas Pete hot sauce which is NC’s tip of our hat to Texas and a mighty fine one to boot.
The picnic ham has got to be the most overlooked cut for the backyard cook. I've done your recipe with the salt protecting the skin and it works like a charm. For those of us unfortunate not to have a Chudbox, but do have a Weber Smokey Mountain, you can make great direct heat pork with crispy skin.
This couldn't have come at a better time. I was just thinking of the BBQ place I went to in Georgia off exit 22 and they had a Carolina Pork Sandwich. Hands down one of the best pork sandwiches I've ever had. Seeing this makes me want to make it this weekend. Thank Chuds!!!
How are you cooking on the cutting-board? Are you actually cooking it off camera, or is there some sort of heating device under the table heating the coaster? This question has been killing me! Thanks for your fantastic BBQ content. Much love from Denmark
Been curious about that too and I have a theory. It's purely a guess, but he's shown the set up of that table several times. There's a burner next to that board but, with the tortilla/smashburger press set up, it's hard to get a good camera angle on it without resetting all of his camera gear or having someone else hold a camera. So this seems to be his work around to make shooting easier and it looks cool. That chud trivet is metal and looks pretty heavy, so it would hold heat pretty well. The pans he typically uses are pretty good quality, heavy bottom pans that would also hold heat pretty well, so I think its just a matter of getting the trivet and pan hot off camera and letting residual heat from both take care of the rest. Would love to know if I'm anywhere near correct.
I’m sure he heats up the metal thing till it’s piping hot and then uses that lol but I wonder that as well and that’s the only thing that makes sense in my head.
Couple of questions: What was the jerky doing in the knife pack? and, what is the heat pad you have been using on the cutting board? Thanks for the videos.
The thing he puts on his cutting board isn’t a heating pad it’s just a metal pot holder, he has a gas burner just off screen built into his table, he does all of his cooking there and then brings the pot/pan into frame and puts it on the pot holder for the shot, he’s really good at editing though so it does look like he’s cooking on it
As a true North Carolinian, I have a couple things to say about this. 1. Thank you so much for making this video, it's a tribute to a fairly lesser-known type of BBQ but one that is, in my opinion, the best in the whole world. 2. Typically, our coleslaw is also quite vinegar-based, and sweet, with a bit less mayo. In NC we like some drippy coleslaw! 3. Usually, we don't do sandwiches as much. The most traditional thing I typically eat is in a tray, with the great pulled pork, coleslaw, and hush puppies, an NC staple! Overall, this was a great video, great tribute to NC, and I hope this opens the eyes of people to whole-hog, vinegar-based barbeque. It's truly a wonder of the world!
That was Fantastic brother. Thank you, I'll be making this for sure. I made a skin on shoulder and a pork butt direct heat. And the crowd loved it. Thank you for all you do for us. Your awesome man.
To me, the best solution on the picnic roast texture (which I love for flavor, but always bugs me too) is to cook the other half of the shoulder with it. Then mix the meat when you shred it. Along with the skin, you have as close to authentic Carolina hog picking texture as you're likely to get in a backyard.
Looks great. I saw someone use baby back pork ribs, pork shoulder roast, pork tenderloin, pork belly, and pork sirloin roast to get all the texture similar to a whole hog.
Dude I love the videos. The intro is always funny and on point. The charcoal lighting is badass too. What was in the knife roll? Lol. Keep up the great work.
I havent tried chopping pork before, gonna have to give it a go! And, you hade a nice jerky snack today, always a good idea to be n nourished before cutting...
hey bradley, as a texas bbq man, what is your opinion on Kansas City BBQ? I'm a Kansas City native so I've tried almost every restaurant here, but I've never tried Texas style. How do you think they compare?
I’ve never used a picnic roast before I’ve always used the butt so my question is in your opinion which is better or the same? I noticed that the picnic is cheaper than the butt
Any chance you could specify the yeast you use? i've tried to make your burger/slider buns several times and they always come out MUCH too dense and in edible. I feel like i'm following the directions word for word.
Not sure what brad uses but I’ve had good luck with the red star yeast. I think the key is making use the yeast is fresh and you are warming the milk to a good temp
I fucking love the zbioticsz advert you did ... when anyone mentions probiotics you know it is just throwing big words that sound vaguely scientific to make you think it actually works. You could just of course drink a pint of milk before drining beer, then a pint of milk afterwards :)
Anyone know how much distance is between the meat and the coals in the chud box? Is this something I can make on my Weber kettle, or would the coals be too close to the meat?
chudbox is about 18" off the coal base. He does a video in his "Kettle series" where he does a shoulder on it. May want to look it up. He uses a portable grill offset to get 5-6" more clearance. :)
Wait! I haven't done the ham grenades yet! One things for sure, I've picked up a bunch of new sound effects from watching your videos. Like the "unghh" when you set down your meat grinder. And another one for your stand mixer. But my favorite that I catch myself doing is the "ooohh" when you lift the lid and look at the food you're cooking. I have also started talking to myself. "C'mon folks, you know the drill" (season edges of the meat). "Nuthin to it folks". Well, I already did talk to myself but now I have a whole new vocabulary!
So I'm a fan! Don't tell my hubby. He has been exposing me to your videos -and many delicious recipes- for a while now and has worn me down. Any who... I must know about the magical trivet (at 5:20) that I have seen so many times. Is it a heat source? Some kind of induction sorcery? It looks like you are actually cooking with it but your store makes it seem like a "hot pad" type of thingy. Help a girl out because I need a CHUD under the christmas tree for the hubs!
![[Part 1] รักมาไม่ทันตั้งตัว❤ หนุ่มสาวโสดถูกจับมาแต่งงานกันกะทันหัน แถมเธอยังเป็นหัวหน้าของเขา?!](http://i.ytimg.com/vi/y2pOOMkuFI0/mqdefault.jpg)
![กิโลเมตรที่ 0 เดินทางรอบโลกไม่ใช้เครื่องบิน [Around The World Ep. 1]](http://i.ytimg.com/vi/toJG9oofLFY/mqdefault.jpg)
Get 15% off your first order of ZBiotics Pre-Alcohol Probiotic and use my code, ChudsBBQ, at checkout. Go to thld.co/zbiotics_chudsbbq_1122 and get 15% off on your first order.
Dude, you should do a Co-lab with Heath Riles …
Thank you for adding the bread recipe.
Love the honesty, instead of just gloating over your badass bbq. You werent sold on it 100% and gave pointers on what could be better. Thats why this is the best bbq channel
I truly appreciate the opinionated honesty on the pros and cons in every cook chud does.
I love that you arnt afraid to show us what you dont like about your cooks. Its a huge plus and makes everything seem so much more achievable by the backyard guy that doesnt always know what they are doing. Love your channel. Just another new englander enjoying the content as always.
Looks mouthwatering as usual. Except you're right, I'd go with shredding it. And I'd portion out the crispy skin bits on top of the coleslaw to minimize moisture contact. The official taste test remains the best part of your videos ❤️
Thank you for using Texas Pete! NC BBQ wouldn’t be what is was without TP
Thanks for giving your as always thoughtfully wise touch to some eastern NC style BBQ where I’ve lived my whole life. You’re right in observing that there’s no substitute for using the whole hog in the mix for the variety of textures it gives over just using pork shoulders as is more common in western NC. Cooking direct over live wood embers with the grease drippings turning into smoky flavor is the key that your Chud box achieves. Eastern NC sauces tend to be simpler than yours, using a lot of crushed red pepper. And thanks for not dogging on Texas Pete hot sauce which is NC’s tip of our hat to Texas and a mighty fine one to boot.
I'm from Raleigh and couldn't have said it better myself!
So many people get NC bbq wrong. As a North Carolinian, I appreciate you doing it justice. A great looking sandwich my friend
The picnic ham has got to be the most overlooked cut for the backyard cook. I've done your recipe with the salt protecting the skin and it works like a charm. For those of us unfortunate not to have a Chudbox, but do have a Weber Smokey Mountain, you can make great direct heat pork with crispy skin.
Texas Pete is in every BBQ joint in North Carolina because it’s made here in Winston-Salem, always has been.
Just a thought, if the texture bothers you, couldn't you just take the pork in to a patty mold and give a quick sear? Anyways awesome job as always.
Then batter and deep fry?
@@TheBigburcie now you’re just being filthy and I’m here for it
Dude, please don’t ever stop doing these videos!
This couldn't have come at a better time. I was just thinking of the BBQ place I went to in Georgia off exit 22 and they had a Carolina Pork Sandwich. Hands down one of the best pork sandwiches I've ever had. Seeing this makes me want to make it this weekend. Thank Chuds!!!
It's Slider Mountain, Charlie! Slider mountain, slider mountain!
How are you cooking on the cutting-board? Are you actually cooking it off camera, or is there some sort of heating device under the table heating the coaster?
This question has been killing me!
Thanks for your fantastic BBQ content. Much love from Denmark
Been curious about that too and I have a theory. It's purely a guess, but he's shown the set up of that table several times. There's a burner next to that board but, with the tortilla/smashburger press set up, it's hard to get a good camera angle on it without resetting all of his camera gear or having someone else hold a camera. So this seems to be his work around to make shooting easier and it looks cool. That chud trivet is metal and looks pretty heavy, so it would hold heat pretty well. The pans he typically uses are pretty good quality, heavy bottom pans that would also hold heat pretty well, so I think its just a matter of getting the trivet and pan hot off camera and letting residual heat from both take care of the rest. Would love to know if I'm anywhere near correct.
I've wondered about this as well.
I’m sure he heats up the metal thing till it’s piping hot and then uses that lol but I wonder that as well and that’s the only thing that makes sense in my head.
That's a trivet, which he sells. And yeah he cooks off camera and moves it onto the trivet to get the shot.
@@mikewarren2324 Exactly. I wondered this as well at first and in one video, he explains the process.
I am always looking at what different thing is going to be in the pouch
If you are going to air chill in fridge over night why not dry brine with salt, which would also help dry out skin?
I am getting a kick out of the oddball item in the knife roll!
Couple of questions: What was the jerky doing in the knife pack? and, what is the heat pad you have been using on the cutting board? Thanks for the videos.
The thing he puts on his cutting board isn’t a heating pad it’s just a metal pot holder, he has a gas burner just off screen built into his table, he does all of his cooking there and then brings the pot/pan into frame and puts it on the pot holder for the shot, he’s really good at editing though so it does look like he’s cooking on it
Best channel out there. You need 1 million subs
As a true North Carolinian, I have a couple things to say about this.
1. Thank you so much for making this video, it's a tribute to a fairly lesser-known type of BBQ but one that is, in my opinion, the best in the whole world.
2. Typically, our coleslaw is also quite vinegar-based, and sweet, with a bit less mayo. In NC we like some drippy coleslaw!
3. Usually, we don't do sandwiches as much. The most traditional thing I typically eat is in a tray, with the great pulled pork, coleslaw, and hush puppies, an NC staple!
Overall, this was a great video, great tribute to NC, and I hope this opens the eyes of people to whole-hog, vinegar-based barbeque. It's truly a wonder of the world!
Agreed with the texture thing. I’m a soft tortilla pulled pork person. Less soft bread texture and more flavor.
That bread before/after the bake was a really cool edit. I love your videos as much as I do your recipes!
That was Fantastic brother. Thank you, I'll be making this for sure. I made a skin on shoulder and a pork butt direct heat. And the crowd loved it. Thank you for all you do for us. Your awesome man.
To me, the best solution on the picnic roast texture (which I love for flavor, but always bugs me too) is to cook the other half of the shoulder with it. Then mix the meat when you shred it. Along with the skin, you have as close to authentic Carolina hog picking texture as you're likely to get in a backyard.
Love a Carolina pork sandwich 👍
Try putting Horseradish in your coleslaw! Everyone loves it!
Cooking a brisket well listen to the new Randy houser. Enjoying my freedom! Remembrance day/ Veterans Day!
Six sandwitches on a thursday alone = yes 🤚
Looks great. I saw someone use baby back pork ribs, pork shoulder roast, pork tenderloin, pork belly, and pork sirloin roast to get all the texture similar to a whole hog.
Hello, love the videos but didn't see any measurements for the buns in the description. Are these exactly like the ones located on another video?
The measurements are in the description.
@@dennisblevins5723 Thank you. They weren’t there when I posted.
Awesome vid, let’s see pulled ham and swiss with mustard sliders. We always make these around the holidays.
Dude I am absolutely frothing over those sliders! Nice cook bro
Looks gorgeous. I can even see a version where I would add some quick pickled shallots and julienned carrots on there too.
Would love to see you do this on the kettle. Smoke indirect and then go direct on the raised SnS grate to crisp the skin up
The fucking "WHOOOOHS" are the new sound going forward, got me dying
Cause who doesn’t need a snack when they’re grabbing a knife?! Sliders look great
Since your buns are using AP flour, what "dough conditioner" did you use? i dont it listed on your links page.
Do you think I could use my Webber Smoky Mountain as a direct heat cooker if I took out the heat deflector?
That’s what I’m talking about !!!! SC here!!
Dude I love the videos. The intro is always funny and on point. The charcoal lighting is badass too. What was in the knife roll? Lol. Keep up the great work.
Bro love it as always. After Sundays video maybe a well deserved vaca is in your future. Killing it.
I need a Chudpit in my life
Hi Chud, quick question, what is the heating thingy you used to make the mopping sauce.
I havent tried chopping pork before, gonna have to give it a go! And, you hade a nice jerky snack today, always a good idea to be n nourished before cutting...
Hole jabber = jacquard. It helps tenderize and allows marinades to penetrate the meat.
Chopped it once as well just to see and I 100% agree...while good, I'm a pulled pork kinda guy. Thx for sharing.
I wanna know how that little round disk works! How's it heating up the pot?
What is that disc you cook the mop sauce on? Just a preheated cast iron trivet? It holds temp that long?
Hey loving the vids, question ? Will a box smoker work ? All the ones I see are cylinders, many thanks , Rick over in the Uk 😁
Thanks for the video. How do you sharpen your knives?
hey bradley, as a texas bbq man, what is your opinion on Kansas City BBQ? I'm a Kansas City native so I've tried almost every restaurant here, but I've never tried Texas style. How do you think they compare?
Love a sweet Carolina can already taste it
Amen to that comment about chopped vs pulled. So many bbq restaurants here in NC serve up that cole slaw-like texture and it's gross.
I bet that Chud box could cook a pizza with home smoked mozzarella, home made pepperoni, home made pickled jalapenos and whatever else.
how do you put that electric grill directly on your cutting board? dont see any cables or anything.
Brad eats his BBQ better than anyone else... 😂
Great Video 🙌 Thanks. Never did a shoulder or skin on. Now I have to try this. Guess I need to pull the water pan out of my WSM for this to work.
What's the recipe for your buns? And can I use a weber charcoal grill or a offset smoker for that pork? That's all I got.
Now I'm starving!
If I was to attempt to make these buns how important is the dough conditioner?
I’ve never used a picnic roast before I’ve always used the butt so my question is in your opinion which is better or the same? I noticed that the picnic is cheaper than the butt
Looks damn good man. I have never chopped my pork before, but I would like to try it with mixing a sauce with it.
I notice u use your Butcher block to trim you meat as well as for your finish product what's the best way to clean your wood block for safe eating
As someone from NC I got very hype at the Sam Jones reference.
This looks really good. Will be on my list to make!
Loving this Video Bradly Keep them coming. Hey do you have a link for ingredients for the Mop sauce or could you post it please and thanks!
Nice beef jerky with the knives lol
“Pulled pork slider mountain!!!”
Charlie: ah, they took my friggin kidney!!”
Amazing Mr. Chud! I would love some of those slidas!
Any chance you could specify the yeast you use? i've tried to make your burger/slider buns several times and they always come out MUCH too dense and in edible. I feel like i'm following the directions word for word.
Not sure what brad uses but I’ve had good luck with the red star yeast. I think the key is making use the yeast is fresh and you are warming the milk to a good temp
@@JacobPrecella great advice thank you.
Looks so good!
I fucking love the zbioticsz advert you did ... when anyone mentions probiotics you know it is just throwing big words that sound vaguely scientific to make you think it actually works.
You could just of course drink a pint of milk before drining beer, then a pint of milk afterwards
:)
How does your hot plate not brand your butcher block surface?
The pernil!
Did you finally get that boot snake?
Another great video. Gotta try it.
Instead of adding water added to the dressing....pineapple juice makes a wonderful addition.
Was that a piece of beef jerky in your knife roll?
Is that a piece of jerky in your knife roll?
I think it might be an old dried up Bootsnake. 😂
Looks devine, will defenitely give it a go. I won't chop the pork though, as you said... pulled has much better texture! Good video, keep 'em coming!
We need to hang out...
You be BBQ madman..
We can vist my old HS.. both of them..
Yeah I got kicked of Crockett... finished at Lanier..
YAY now I can be a healthy alcoholic! Woo HOO!...lmao, j/k
Did you make the jerky?
What is that metal plate you cook the sauces on?
What size hog can you fit in the small and big chud box
Brad! There was no Boot Snake!!! 🐍
Love the videos!! Thanks Man!
LOL, how did the jerky get in the knife roll? 0:18
SOMEONE plz tell me what is that burner on the cutting board? plz
My God I wish I had the time to do this! It looks so damn good
Anyone know how much distance is between the meat and the coals in the chud box? Is this something I can make on my Weber kettle, or would the coals be too close to the meat?
About 18 to 20 inches.
chudbox is about 18" off the coal base. He does a video in his "Kettle series" where he does a shoulder on it. May want to look it up. He uses a portable grill offset to get 5-6" more clearance. :)
What size smoker did you use??
I'd like to see you cook this on your offset pit.
How would you cook that skin on picnic roast on an offset smoker?
I do it on mine just salt up and put close to firebox at higher temp for beginning of cook then move it away when it's crispy.
Wait! I haven't done the ham grenades yet! One things for sure, I've picked up a bunch of new sound effects from watching your videos. Like the "unghh" when you set down your meat grinder. And another one for your stand mixer. But my favorite that I catch myself doing is the "ooohh" when you lift the lid and look at the food you're cooking. I have also started talking to myself. "C'mon folks, you know the drill" (season edges of the meat). "Nuthin to it folks". Well, I already did talk to myself but now I have a whole new vocabulary!
Make a brisket pizza!
good way to save a cook too, but biggest thing is maximizing the amount you can feed on one cook
So I'm a fan! Don't tell my hubby. He has been exposing me to your videos -and many delicious recipes- for a while now and has worn me down. Any who... I must know about the magical trivet (at 5:20) that I have seen so many times. Is it a heat source? Some kind of induction sorcery? It looks like you are actually cooking with it but your store makes it seem like a "hot pad" type of thingy. Help a girl out because I need a CHUD under the christmas tree for the hubs!
Beef jerky in the knife roll