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Never question pork belly. You don't question why a burger is good the 1000th time you've cooked it. Pork Belly is an institution and it deserves the utmost respect.
I've learnt an important lesson in life today and that is not to watch your videos when I'm hungry. I can't comment further as I have to go out and light the barbecue now!
Love what you do man… I have tried many of your cooks myself could you do a smoked deviled egg cook or a another pork rinds video my man… keep on keepin on!!
Hey Bradley, I have a challenge for you. How about some offal BBQ recipes? Specially pork heart, liver, and kidney, mixed with whatever protein you choose. However, please allow the offal to be present. You can of course do beef as well, if you wish.
Bradley... could you show us how much charcoal is appropriate for direct heat cooking... I feel like I might be using way too much. I need to get a chud chimney so it's measured but I don't have one yet.
I used some hog salt on popcorn tonight. I'm afraid to do this with shitty movies moving forward because it might make bad movies better just with the memory of how good it makes the popcorn
That looks AWESOME! I dont have a Chud Box but I have a pk grill. Would you change anything on the cook if you use a pk since the heat is closer to the pork?
@@jonathangraham9345 thanks! Also loved the dick comment! Nothing like a loser spending his time sifting through a bbq channel comments just to try and troll someone for a simple question.
I really wish I could find this in my local stores. They always either remove the fat cap or cut it into a small brick Maybe I can glue a bunch of smaller pieces together😅
Looks awesome. One request, please, for the love of all that is holy, stop with the jump-cuts. I get it is a time saver when you’re doing something that takes a long time but you don’t need to add cuts in when you’re just talking.
The wife would really like a recipe for your bread, unfortunately the video leaves out measurements for the ingredients and we can't find it on your site. Any chance of getting some more info on it?
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Go to sponsr.is/zbiotics_chudsbbq_0623 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
We cannot believe the amount of content you put out Brad. Some great tips about crispy skin which separate this creation from the ordinary versions.
That “samich” 😂 looks so delicious. I’m definitely trying this very soon. Great vid sir!
Might not be the first time he's heard this, but Brad's buns are so nice!😂
Best buns in RUclips bbq.
I’d rather put his meat in my mouth then his buns 😏
I thought you were admiring his dough balls...
A man bun I can get into
AWESOME!!!!!!
This is now my weekend project!
Really digging your videos. Very instructive. Thank you
That looked AWESOME! THANK YOU!!
Never question pork belly. You don't question why a burger is good the 1000th time you've cooked it. Pork Belly is an institution and it deserves the utmost respect.
I don’t know why seeing Coleman’s mustard being used makes me so happy. Seeing Americans not use French mustard is so pleasing
Pork belly pulled pork is sooooo good!! Nothing like it!!
that smoky pork salt is a nice bonus too
I've learnt an important lesson in life today and that is not to watch your videos when I'm hungry. I can't comment further as I have to go out and light the barbecue now!
Love the videos and the recipes! Just missing the measurements for the buns etc, bring 'em back please!
Great video! Thanks for sharing.
Sometimes I want to try your breads as much as your meats. Great cook!
Eagle Rare. Good stuff.
I like the spider at 2:04.. Good video, .Brad.
Respect the Eagle rare!
Damnit man. Pork belly and Eagle rare. YES PLEASE.
Love what you do man… I have tried many of your cooks myself could you do a smoked deviled egg cook or a another pork rinds video my man… keep on keepin on!!
Greetings from Ukraine. I enjoy watching your channel. As always, very tasty) thank you.
13:48 Thwomp sound effect
By all means, cook pork belly pulled sammies and video it at least once a month! These are awesome!!!
Hey Bradley, I have a challenge for you. How about some offal BBQ recipes? Specially pork heart, liver, and kidney, mixed with whatever protein you choose. However, please allow the offal to be present. You can of course do beef as well, if you wish.
whole hog bbq the cheeks are one of my favorite
Dude I love the videos. Keep it up. But what in the world is the hot plate thing on the table. Is it induction?
Amazing as always.
Love this, do you think this can be pulled off with a Weber Kettle grill. And is it just charcoal or do you add wood also?
Hello Pit Nation! I just found your channel and subscribed!
TX BBQ for the win, I just started a YT BBQ channel myself! 🤘🏼
I was wanting to know if you could make a baked been video? I want to impress someone on my cooking skills which you have taught me.
Looks delicious!
great vids chuds....have you got the recipe for the bread rolls please ?
I want to know what this heat disk is you use and how it works
Looks amazing.. really want to try and the bread to go with it.. any chance of quantities as not sure how much some is 😂
great vids. I'd fire up the pit first, then deal with the meat of choice.
That looks damn good, and added to the "to do" list!
Porksgetti!!!
Random thought: have you ever done any kinda recipes that were indian inspired? All those spices might make a fun sausage?
Really awesome! Cheers! 👍🏻👍🏻✌️
Another great teeted belly!!! I'll have to really give this crispy skin a shot soon.. Khaaamin Up!
Do you think that dough recipe would make a good pizza dough? I feel like that might just be perfect for a Detroit style deep dish.
Bradley... could you show us how much charcoal is appropriate for direct heat cooking... I feel like I might be using way too much. I need to get a chud chimney so it's measured but I don't have one yet.
Brad, I love your buns ;-)
I used some hog salt on popcorn tonight. I'm afraid to do this with shitty movies moving forward because it might make bad movies better just with the memory of how good it makes the popcorn
That looks AWESOME! I dont have a Chud Box but I have a pk grill. Would you change anything on the cook if you use a pk since the heat is closer to the pork?
Another great looking sandwich. Sitting here starving now! Great vid Brad, Great live chat the other night. Appreciate all your hard work.... Peace
You are a badass😂😂
That looks amazing! But how you do you clean that brush?
I wash mine in the sink with dawn and rinse with hot water till the water runs clear and then ring it out.
Was so confused. Oh, he's talking about the mop.....
Yes dawn and a scrub brush. It never truly gets clean. Do the best you can and move on.
Washing machine or dish washer!?
U could tell it must b good by the reaction of the official taste tester jumps x3!
So excited you pronounced acetaldehyde right.
Hi there! Where might we find your bun recipe?
Anyone know the situation with the burner in the middle of his cutting board?
It's a trivet. Brad takes the pot off of the heat source and films while it's on the trivet then puts it back on the heat source. The magic of video!
Is that leather handle for the chud press for sale anywhere?
What sorcery is this that your butcher block is heating the pot?
Might be a weird question Chud but can I use my kettle cooker for direct heat bbq? If i put coals on bottom grate?
Yes you can
Wait is that curious George pez dispenser?
99 Ranch asian market always has skin on pork belly
can you share the buns recipe
Hey Bradley I just checked your website and it is currently down. Thanks
😍😍😍😍
One of these days I would love to see Bradley proclaim that one of his "creations" tastes like ass! Just to prove he's human! LOL
Didn't you pay your Square Space bill?
Shoulda used more salt, I think...
Use the ham (hind leg) to make pulled pork. In contrast to the front leg, it has a rich flavor.
nothing like drinking eagle rare ten and smoking meat
The whole kitchens cabinet for the mop sauce lmao
Nice, recently my locally Costco only has skin-on belly (hope they have skin off before fall, aka bacon season).
Does it have to be skin on?
Don't take notes well, do you?
@@duanehenicke6602 Dick. No, you don't have to leave the skin on. Likely have to flip now and then though.
@@jonathangraham9345 thanks! Also loved the dick comment! Nothing like a loser spending his time sifting through a bbq channel comments just to try and troll someone for a simple question.
The Chud website is down 😭
So what happened to the snake? 🤷🏾♀️
Next up. Brad shows us how to reverse sear snake.
Hey! Renew your Squarespace account. I can't get to your website.
FYI your website is down
Amazing as always.❤
Hey mate, looks like your site is down.
Bro, how are you not 550 lbs?
Poor puppy, don't make him jump so high !
I really wish I could find this in my local stores. They always either remove the fat cap or cut it into a small brick
Maybe I can glue a bunch of smaller pieces together😅
👢🐍
I'm a little disappointed that you didn't make any "nipple jokes" around 7:00
A monkey!
Looks awesome. One request, please, for the love of all that is holy, stop with the jump-cuts. I get it is a time saver when you’re doing something that takes a long time but you don’t need to add cuts in when you’re just talking.
Belly is the best cut from a pig…
I don't trust this recipe. There is no snake in the boot here.
Sweet Chimney. Where did you buy it? I want one.
Why skin... nooooo why????
me not expecting pierced nipples today. This video. 🧏🏻♂️
The wife would really like a recipe for your bread, unfortunately the video leaves out measurements for the ingredients and we can't find it on your site. Any chance of getting some more info on it?
Direct cook. If I did a direct cook with a whole chimney of lump in my Weber kettle, I’m afraid it would burn up the belly. Or am I wrong?
Dude I love the sounds you make when you bite into the sandwiches you make….absolutely how everybody should sound!!! Good job brother!
There is no snake 🐍 in your boot 👢 nowadays 😞
I straight up lost it when you pointed out the teet! Made it really hard to watch the rest of that segment 😂
Looks dry
🤤 🤤 🤤 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤!!!!!!!!!!
Dumb question, what was the time and temp on this cook? I know things vary but I was just wondering some ball park numbers.
Where does that in cutting board burner come from??
Guess I found a reason to pull my skin on pork belly out of the freezer!
Ha! Monkey toy! (Where’s all the teet jokes? 😂)
Can I cook this and leave it in the oven at 170 overnight?
Great video Grass needs a mow
Nice buns, Brad 😂