BBQ Loaded Taters! | Chuds BBQ
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- เผยแพร่เมื่อ 3 ธ.ค. 2024
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Boot snakes must be hibernating for the winter already
They got scared away by that swizzle stick thing hiding in the knife roll :-)
Think that guy only shows up on Tuesday...
Ya he probably wasn't wearing his boots thats why
If he has kids it would be adorable to see them do the snake in boots skit.
He needs to poison the snake watering hole.
The salt brine instead of oil, great idea and that pad of butter ❤
Very similar to what I do, but I also garnish with a little bit of finely diced fresh tomato--adds a spot of color and some tart freshness that really brings it all together.
Always love the knife set rollout. Thanks for all the awesome videos man.
Looks really good Bradley & once again you never disappointed.
Excellent video, as always! Might have to do some of the brisket jalapeño ones with the leftovers from this weekend.
I'm going to inevitably have leftover ribs after tomorrow's cook...I may have to take some of that meat and make these skins with that...and I'm pumped about it.
I always used to use my leftover pulled pork/brisket and throw it on some homemade potato skins. One of my fave things to do with leftover smoked meat. There's a restaurant a couple cities over that does montreal smoked meat potato skins. So good
My favorite TH-cam chef man for real
I do these all the time and load them up with whatever tasty leftovers I have. Mac n cheese w/brisket, carnitas and taco toppings, you can get pretty creative and it usually turns out pretty delicious.
You really should have over 1 million subscribers. Your videos are very informative and entertaining, and I have learned a lot of new things from you. Thank you, keep up the good work.
Making these tonight! Keep up the great work. My favorite BBQ channel for sure.
🎉CONGRATS on the Texas Monthly write up! Cool deal for you and I hope it helps to accelerate your name in the Texas BBQ scene.
oohhh...wow.... those look incredible. I've watched 3 or 4 of your vids and they have all been awesome, but this one really put me over the edge. New subscriber.
Looks phenomenal. I'll trying this soon.
Using smoked cheeses would heighten the flavor. There are so many variation possibilities.
These look awesome, added to the list.
Utterly ADORE BBQ Vol au Vents!!!
Looks great! Will definitely have to give this a try. Please tell me how you cooked the jowel nuggets on the top of a chopping block.
A doodad whatchamacallit in the knife roll!
My favorite was the snickers bar lol
@@jayhemp00 mine was the spur
This looks FIRE bro!! Awesome video bro
yep, making some soon!
easy to make before Bills games!! I'm on it!!!!!
Gotta try this out. That looked great!
Love the classic red hot sauce! I'll be doing these later for sure
I saw that too. Convinced me to order a bottle to try. HOT ONES!
WOW! THAT LOOKS SOOOOOOO GOOD!
I also use the America's test kitchen method and it works great!
Used to get Smoked Hog Jowl at my local grocery store!! It is delicious! The butter was a nice Touch!
Great video and recipes! Just curious but was the dirt washed off the potatoes?
I am so glad you didn`t mix up the potato and put it back on, I hate those but these look so awesome.
I’m making these next free weekend. Great appetizer and the potato insides perfect for a mashed side for the main course.
Looking good! I may try it this weekend, maybe as a twice baked potato on the side of juicy steak. 🤤
New subscriber here. Love EVERYTHING about your channel.👍
No doubt, I am making these.
Wow they look so good I am going to give these a try. I always save the bacon grease and store it in the freezer. Bacon grease all the time i will wipe the potatoes skins with it some. I just stumbled across your channel and now I am a subscriber.
Amazing as always. That skin sounds crispy
hot sauce hits the spot on these
Would love to see a Brazilian feijoada episode with some leftover scraps of all the smoked meats.
And doh ! I couldn't make out the knife roll gadget!
0:16 drink a beer with that silly straw!
Awesome as usual. BRADLEY - what's the word / review / conclusion on the Camp Chef??
Just cured and smoked my first pork belly. Definitely doing this with my amazing hickory smoked bacon.
wow these really look great, I'll try them this weekend
That rocks, I'm gonna do a variation of that.
Great vid. What is that black thing you used to fry the jowl on? Not the pan but that black circular thing you used as a heat source?
Now that looks tasty. A must try !!
What did you do with the potato you scooped out - twice baked potato casserole?
I like Horseradish Crema on top of skins like these!!
No, no it is not weird. And I love that you're using the hot one's classic on them too.
Brad, do you have a cookbook in the works? Coming soon?
I make these sometimes using leftover brisket and they are awesomely Fan-taste-ic. You should do a video with that. If you have one I haven't seen it yet, but these with chopped brisket are totally Yumderful.
What you do with your cheeks is similar to what you do when turning it into guanciale if I spelled it rite, you do an equilibrium cure but instead of cooking like bacon you hang up to dry for a month or so in either a dry curing cabinet or room with the rite conditions which I made many years ago, it's one of the most succulent cuts to dry cure, it literally melts in your mouth when cut thin like prosciutto and tastes a bit better to me although I love both
Love potato skins, and its surprising how much smoke potato skins pick up, its why I like to keep the skin on when making mashed potatoes.
Can you make a smoked chicken pot pie with your homemade bread crust, on the weber kettle? We love watching your channel. Keep up the good work.
Dang that looks good!
THANKS,. :)
Have a great day - -
The best buy cheese is the best of cheese. Expensive tech right there
Where can I source an old propane tank to build a pit?
I am addicted to cream cheese jalapeños poppers. For a future side for one of your smokes, make some homemade jalapeño poppers!!!! Please.
*Does peanut butter popper video instead
Boot snakes must be at the cowboy disco, at least they have fun straws there!
Very nice - when will you do a complete warts n all review off the woodwind pro ;)
Oh ya. I gotta make these! Might use pork belly or thick sliced bacon as pork cheeks aren't as easy to find without ordering (which takes too much planning) but another hit Bradley. (btw, nice idea with the salt brine - I've always lightly oiled and kosher salt, but brining is a smarter way!
Lookin' good! Who doesn't like that?!?!
MMmmm...those looked amazing..but what'd you do with the leftover potato centers that you scraped out? and what did you do with the jowl fat that you had in the pan after you cooked them?
Hi, in the list of things you use I couldn’t find the iron plate you use to cook the cubes of pork.
Can you please link it?
Wild boar sausage would be good in those
Dude, the video quality on this video! Sheesh! Did Jame Cameron produce this?
Basically smoked guanciale yeah? Would make a nice smoky carbonara 🤌
Was looking through the comments to see if anyone had said that yet😄
You're Killing Me! i wish TH-cam had a button you can press to Smell food on a vid LOL!
I need to try this!
awesome comeback vid....
Whats the little burner he uses???
Where did the extra potato and a half come from? Wizard! They look awesome
How do you cook on top of cutting board?
Let's make some beirocks they would be delicious
sounds like you're sick! hope you feel better
Please tell me about your induction burner built into your butcher block. Was this something you built yourself?
hi ho, hi ho, to the potato store I go!
Love the "Taste Test", Brad!!😅😅
what did you do with the scooped potato?
Im gonna try this again..any suggestions on smoking with water oak wood..AND WHAT IS THAT BURNER THING YOU COOK ON WITH FRYING PANS? SOME HOW I MISSED HOW THAT THING WORKS..PLEASE REPLY BACK..THANK YOU!
Hey man, got a question.
How is an offset smoker measured? So like when someone says they’re selling a 24” offset where is the 24” measured from
Do you like that camp chef? And what model is that?
Where did you end up getting pork jowls from here in TX, some online supplier? I've had little luck. I've really been wanting to try making some guanciale out of some.
Where did you get the sheet trays?
My brother’s restaurant serves a Korean BBQ kimchi potato skin. It’s ridiculously tasty.
Nice video, I could almost taste it. One word of caution, potato skins are not good for dogs. look it up. 😁
Dam I am going to be bringing an insane spread for the big game this year! Defs need to get my hands on some bowel meat! Would love to see a bbq twice baked potato video! Or maybe homemade tater tots :o
Let us know how the bowel meat tastes!
Looks deelishus!!👍
Man which potatoe skins or always good touch
Looks tasty. I’ll check Porter Rd but are there any specialty meat markets here in Austin that you like?
Hot Ones Classic! Have you tried The Last Dab Apollo?
8:06 I would have mixed all the fillings in with the removed part of the potatoes then restuffed the skins. Twice Baked Potato Skins
but that's just me, you do you
I love that, "ok, six more and then I'll stop"
Perfection!
Hey man, happy subscriber here. I have a question: when putting meat on the grill to smoke(low and slow) and not grill, wouldn't it be better if the meat was moist,wet or oiled? It attracts more smoke particles until it dries off and smokes like normal. Jess curious.
Fantastic crispness! Potacos!
I like bacon AND pulled pork on my potato skins. Hot sauce? Yes.
Ha! Cowboy disco ball crazy straw.
Brad, can you throw out a link to the cast iron you used in the chopped cheese video? I wants it. 😅
Doubtful but I'll check HEB for them because I want to try this.
I just had these in a restaurant and they were terrible! I don't know how you can make them so bad, but I was disappointed. As you just proved, super easy to make and should be delicious like yours! 🍻
excellent