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You should do a will it nugget episode. Make chicken, pork, beef, sausage, turkey and whatever else meat you have laying around and make nuggets and see who the champion is
Pork racks just went on sale at my Costco. I'm taking this as a sign to replicate this recipe for Christmas! Thanks Brad. My 5 year old daughter gets so excited when I tell her there's a new Chud's BBQ video.
Thank you - just had this for Christmas dinner and it crushed. Followed your method exactly with a Snake River 8lb bone-in pork loin, and made the pork demi over 24 hours. Entire family agreed that it was the best pork loin ever, and potentially the best pork of any kind ever. Crazy moist and flavorful. As satisfying as prime rib at half the cost - it easily fed 16 people with leftovers, and cost under $100. Only trouble was slicing - had to cut off the ribs totally before slicing, as they were sharply diagonal and all over the place - no way I could slice between them like you did.
Brad, thanks for extolling the virtues of pork, and the deliciousness of cooking it this way. To me, it is by far the best meat for the money. Merry Christmas to you and your family from Alabama Charley.
Finally! Highly recommend rack of pork. Especially for beginners. Juiciest pork chop ever. I love seeing these around the holidays at Costco. Super cheap too!
Brad, buddy as usual, you do some amazing cooks. One thing I liked was your electric stock Pot either I missed it in your list or I would like to find out where to get it.
I've been making these for years for Christmas dinner. They are absolutely amazing and a crowd pleaser. Highly highly recommend doing these folks. Only about $20 per rack at Costco
Hey Brad, love the videos. This cut is called a "Crown Roast". With a larger roast you can curl it together in a "Crown" and put stuffing in between. You rock dude.
Those neckbones and pork hocks have me salivating. I would love to see you do Schweinshaxe. Also a home smoked ham hock recipe. That stock would be wonderful to cook beans or greens in.
All those potato peelings. But them in a bowl, little bit of oil and salt, then bang them in the air fryer for 10-15 mins. Crispy potato skin scratchings! (you could deep free them too)
Really like the change of pace with the wet brine vs the dry brine. I don't think that happens enough so good to see the thought process on how to do it. For the potatoes if you watch Chris Young, he shows that all the "Broken up" bits of the potato is what makes it crispier so you could "rough them up" a bit more for more crispiness
pro tip with the probe - push it into the side (not end), you only get the hole in one slice. most of them have 6-8 sensors so it finds the coolest temp even if not dead center. also, Combustion probes absolutely the best, have tried them all
I've attempted smoking pork loin (boneless though) so many times and I can't do it with out drying it out. Super glad you did this video because I'm going to attempt to work it just like you did. It looks amazing!
I slow cook and smoke a pork loin all the time out on the smoker and it comes out amazing. What a great way to cook a great piece of meat that is very forgiving.
Rack of pork is one of our favorites. We generally stock up from Costco when they have it around Easter and Christmas. I generally use my chipotle rub and smoke it
Brad…you must try a bourbon marinade. Less than 12 hrs or you face turning your meat to mush. Finish with a nice bourbon glaze. Works great with pork loin/standing rib roast and beef ribeye/standing rib roast. A must try!
I encourage you to try the combustion probe. The RFX is not the thinnest in the market relative to combustion inc. Also range is solved in the soon to be released giant grill gauge.
Roasts were usually overcooked because most people don't cook to temperature, they cook to time. Any roast of any size got thrown into the oven and cooked for the same X amount of time. my mother did the same and it was a crap shoot when she made pork chops. If she had thicker cuts, they'd have some juice left. While others were completely dried out.
Hopefully D'Artagnan chooses to work with you after this. I'm sure they've sold a few racks from this video. I know they got at least 2. 😁 I can't wait to try this. You've never let me down yet.
That was quite exciting, strangely enough.....for that cut I think I would have to visit an independent butcher, my grocery has nothing like that. The potatoes, didn't see that coming, but they look pretty awesome and sounded so crunchy and the demi, yes please.
If you are going to buy to pork hocks again, maybe take a page out of the Bavarian breweries and make schweinshaxe. Nice crispy skin with a rich beer gravy
Love all the recipes, but can you do an instructional segment on how we can chop & slice as fast as you. I really need to learn the proper technique , already missing the tips on 2 fingers because I was trying to be like you !
Just got the RFX probe for christmas from my mother, worth mentioning maybe it does not work as a stand alone product. The hub must also be purchased with the probe. She was a bit misled by this video and the marketing by ThermoWorks.
Thank you Helix for sponsoring! Visit helixsleep.com/CHUDSBBQ to get 20% off your Helix
mattress, plus two free pillows. Offers subject to change. #helixsleep
You should do a will it nugget episode. Make chicken, pork, beef, sausage, turkey and whatever else meat you have laying around and make nuggets and see who the champion is
They will all nugget. They are all good. Made some elk nuggets recently. The real key is multiple dips.
GMM already did that ;)
Pork racks just went on sale at my Costco. I'm taking this as a sign to replicate this recipe for Christmas! Thanks Brad. My 5 year old daughter gets so excited when I tell her there's a new Chud's BBQ video.
Just saw them when I went to Costco on Saturday
@@rrroush2313 I saw them at Costco Saturday. I bought 2, cooked one on my pitt Sunday for the Steelers game. I dry brined my for 24 hrs.
I bought three so far for three freezer
@michaelhalbleib6029 very nice play on words "pitt" "steelers"
Go Steelers!!
Thank you - just had this for Christmas dinner and it crushed. Followed your method exactly with a Snake River 8lb bone-in pork loin, and made the pork demi over 24 hours. Entire family agreed that it was the best pork loin ever, and potentially the best pork of any kind ever. Crazy moist and flavorful. As satisfying as prime rib at half the cost - it easily fed 16 people with leftovers, and cost under $100. Only trouble was slicing - had to cut off the ribs totally before slicing, as they were sharply diagonal and all over the place - no way I could slice between them like you did.
600K subscribers are missing out. You're a Million to me. Love your cooking and editing!
Those potato peeling and herb cutting segments are super satisfying.
Looks delicious. I’m making those potatoes soon as possible. That was the cleanest oil I’ve seen following you for a couple years LOL
Brad, thanks for extolling the virtues of pork, and the deliciousness of cooking it this way. To me, it is by far the best meat for the money. Merry Christmas to you and your family from Alabama Charley.
Outstanding! LOL'd at the "Now before I carve off another slab of this and eat it with my shirt off..."
Finally! Highly recommend rack of pork. Especially for beginners. Juiciest pork chop ever. I love seeing these around the holidays at Costco. Super cheap too!
Happy Holidays Chud and family!
Brad, buddy as usual, you do some amazing cooks. One thing I liked was your electric stock Pot either I missed it in your list or I would like to find out where to get it.
I love it Chud so many people don't understand pink is good on pork
I've been making these for years for Christmas dinner. They are absolutely amazing and a crowd pleaser. Highly highly recommend doing these folks. Only about $20 per rack at Costco
Hey Brad, love the videos. This cut is called a "Crown Roast". With a larger roast you can curl it together in a "Crown" and put stuffing in between. You rock dude.
Would a meat market possibly be the best source to find this specific cut, or a butcher?
Just wanted to say man I really enjoy your videos and love your energy!
Love you guys! Killer vid, I’m making the potatoes this weekend…
I love these rack roast, I slice them almost thru and circle it, and make it a crown roast. This all looks fantasty. 🎉🎉🎉
Great vid as always! Def looking forward to when the word umami is no longer used😂
Those neckbones and pork hocks have me salivating. I would love to see you do Schweinshaxe. Also a home smoked ham hock recipe. That stock would be wonderful to cook beans or greens in.
All those potato peelings. But them in a bowl, little bit of oil and salt, then bang them in the air fryer for 10-15 mins. Crispy potato skin scratchings! (you could deep free them too)
Another great original cook. Definitely going to do those potatoes this weekend!
Really like the change of pace with the wet brine vs the dry brine. I don't think that happens enough so good to see the thought process on how to do it.
For the potatoes if you watch Chris Young, he shows that all the "Broken up" bits of the potato is what makes it crispier so you could "rough them up" a bit more for more crispiness
Yet again something else I never knew I needed in my life
Epic boot snake segment 😂😂😂
pro tip with the probe - push it into the side (not end), you only get the hole in one slice. most of them have 6-8 sensors so it finds the coolest temp even if not dead center. also, Combustion probes absolutely the best, have tried them all
Love it!!! That pork stock was a great part of the video too.
DUDE! How is Brooke not 300 pounds with all of your delicious cooking?
And you too?
Best channel on RUclips!
You did the potatoes like plantains. Great idea!
Loooking Guuud!!! Gotta love pork
OMFG - I'm cooking that this weekend! Thank you for sharing!
Definitely making a variation of this! Also, sous vide pork rack and grilled off to finish is also delicious.
Great job as always, Brad. So stealing the crispy potato!
This is the best kept Hoosier favorite, brined, juicy, moist bone in pork loin. If the world only knew
One my favorites, meat from Costco, brine, tied and slow roasted to moist perfection
Nice cook and great presentation Brad - Thnaks. - Cheeers!
That looks insanely good
I love making corned or pastrami pork. I make it out of pork butt usually but have used loin.
I am looking forward to the fresh pork hocks!!!
Plz do a pork hock cook!🙏
Yes!
I've attempted smoking pork loin (boneless though) so many times and I can't do it with out drying it out. Super glad you did this video because I'm going to attempt to work it just like you did. It looks amazing!
Now you gotta do that pastrami pork rack!
I slow cook and smoke a pork loin all the time out on the smoker and it comes out amazing. What a great way to cook a great piece of meat that is very forgiving.
Talent and charisma. Great video. Love your channel!!
Rack of pork is one of our favorites. We generally stock up from Costco when they have it around Easter and Christmas. I generally use my chipotle rub and smoke it
Merry Christmas gang
Man, I love this idea!
Haven't thought of bone rack for a long time, Excellent idea.
7:31 nice idea for lighting!! Didn't know you could throw onion with skin and route?? Makes a job a lot easier
You did it again bro! Looks 🔥
Bro, mind blown when you made the potatoes. I was like, wth I even turned my head to look at nobody 😅
I fully support a ham hock episode. Thank you
Looks awesome. Cheers, Bradley! 👍👍✌️🎄
Definitely making those potatoes
Best ideas and execution
The stock gave me an idea. You should do smokey Ramen. Make a smokey stock for the soup. Smoke the chashu pork too. 👍 I'm going to give it a try.
Brad…you must try a bourbon marinade. Less than 12 hrs or you face turning your meat to mush. Finish with a nice bourbon glaze. Works great with pork loin/standing rib roast and beef ribeye/standing rib roast. A must try!
I encourage you to try the combustion probe. The RFX is not the thinnest in the market relative to combustion inc. Also range is solved in the soon to be released giant grill gauge.
You gave the potatoes the same treatment as Plantains when making Tostones.
Brooke steals the show lol
Yes Sir, definitely gona make them potatoes 👍🏻👊🏻
Looks delish!!!
Great video! Thanks for sharing.
That looks awesome! Could you do another one as a crown roast?
Will be making this soon!
Dude your killing me! 😂😂😂. I laugh my ass off in every episode.
I made one of my PK last year this time just popped up in my photos and you just popped up on my RUclips lol yummy
For the algorithms bay bay!!!
I'm starving now 😂😂
I have to try those potatoes😮
That shirt off comment. Now I'm picturing Brad impersonating Bert "the Machine" Kreischer gnawing a slab of rack'a'pork. 😂😂
Those potatoes look amazing.
I just made a rack of pork a few days ago. It came out ok, but this looks like a good way to cook it as well
Roasts were usually overcooked because most people don't cook to temperature, they cook to time. Any roast of any size got thrown into the oven and cooked for the same X amount of time. my mother did the same and it was a crap shoot when she made pork chops. If she had thicker cuts, they'd have some juice left. While others were completely dried out.
need some sour cream and chive to dip potatoes in.
Hopefully D'Artagnan chooses to work with you after this. I'm sure they've sold a few racks from this video. I know they got at least 2. 😁 I can't wait to try this. You've never let me down yet.
That was quite exciting, strangely enough.....for that cut I think I would have to visit an independent butcher, my grocery has nothing like that. The potatoes, didn't see that coming, but they look pretty awesome and sounded so crunchy and the demi, yes please.
Looks amazing!
I got that cut at Costco (a little over 6lbs) for $22. I know it's pretty lean, but I'm doing a bacon style cure on it. We'll see how it turns out.
Brad you need a cook book asap lol
Love this idea! Pork is severely under-appreciated in my house.
I should just make this and force them all to deal with it.
nice touch with teh candy cane in the knife sheath...
I wish I could peel potatoes as fast as you! LOL
Love the videos! What is the burner you use on your cutting board? What powers that?
Made those potatoes today. Man were they good
If you are going to buy to pork hocks again, maybe take a page out of the Bavarian breweries and make schweinshaxe. Nice crispy skin with a rich beer gravy
Absolutely beautiful!
Love all the recipes, but can you do an instructional segment on how we can chop & slice as fast as you. I really need to learn the proper technique , already missing the tips on 2 fingers because I was trying to be like you !
Those taters, sounded like you bit into a potato chip AWSOME! HAPPY HOLIDAYS
This is the one time of year when Costco carries these. Stock up now.
Good gravey!!! Fan-taste-tic Gr8 work -Str8
I like that stock pot. Which one do you use?
I was dead set on making a Beef Wellington for the first time, now I'm questioning my reality!
Gr8 Stock Mr Chud… minor star trek nod -Str8
Pork loin is around $2-$3 per pound here in NC. Smoking it this way would really elevate it to something special.
@ChudsBbq Brad, maybe call it a "French Cut Pork Loin"? That is what I call it when I serve it in a 2 rib cut on the plate.
Got to be honest with you, how the heck do you not have a million + subscribers!!😂😂
And I literally just won a pair of those last week lol. Thank for the idea. I think I'll skip the demi and go for a fruit reduction sauce for the dip.
Awesome!
Looks good!
Just got the RFX probe for christmas from my mother, worth mentioning maybe it does not work as a stand alone product. The hub must also be purchased with the probe. She was a bit misled by this video and the marketing by ThermoWorks.