Chinese BBQ! | Chuds BBQ
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- Опубликовано: 10 фев 2025
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ChudsBBQ.com
Insta: chudsbbq
Marinade:
4 Garlic Cloves
2” Ginger
100g Brown Sugar
55g Oyster Sauce
65g Soy Sauce
10g 5 Spice
3g White Pepper
20g Shao Xing Wine
30g Hoisin Sauce
5g Sesame Oil
►Full list of things I use and recommend:
www.chudsbbq.c...
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
breville.oie8....
►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Camera Lens
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►Tripod
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►Drone
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The Chud Lighter should be named Boot Snake Blaster 🔥 🐍
Save that for a new torch/flamethrower!
im new to the channel, whats the story with the boot snake?
Hey Bradley, the actual source for the red color of char siu is an ingredient called fermented bean curd! You can find it pretty easily in any Chinese grocery store if you want to try it. Be careful though, chili bean curd is right next to it, and looks even redder, but it's not the same (but great for many dishes though).
It's also red yeast rice if you don't want to use food coloring.
I believe he did mention that in the video
..and you could use beetroot powder, it doesn’t add any noticeable taste
I made some pork belly burnt ends with a peach glaze, those leftovers went great with some fried rice!
Pretty much any leftover bbq with fried rice is always an amazing combo
Great video as always! What I really like about Brad is the ability to introduce his way of cooking BBQ without pissing off the community, meaning meat “has to be it”.
He takes chances and pairs meat with rice, even gets close to sushi sometimes and everybody is enjoying it.
Great stuff!
awesome stuff. I normally like country rib for Cha Shu. I also thought about the color for a while, normally they use a "red/southern aged tofu" to get the red color. but I figure if we just smoke it (likely the traditional way of doing it) it would impart a red color without the need of a coloring agent.
also normally we use maltose at home when doing it, think I'm gonna try it too to see if I can get it to tack up and add a bit of 'malt' flavor
I just made this on my weber smoky mountain and it is so ridiculously good! Thank you!
I'm definitely looking forward to seeing you cook some BBQ rattlesnake next week!!
My wife has me make char sui pork tenderloin just so we can dice some up the next day for fried rice. So tasty!
The cuts of pork belly with the rice and wrapped in a grilled pok choi leaf would make a great appetiser/side dish for a big cook! A pile of those on a dish in the middle of the table, winning!
bok choy
Hi mate from Australia, can you do a vid on Jamaican turkey thigh, or maybe just a Jamaican jerky turkey, I did one a couple weeks ago and it was phenomenal, cheers
I'm so happy my grocery store has decent slabs of pork belly. Excellent texture. The "red" food coloring does help in a placebo way ✊thx chudbud
Well, I know what I'm cooking this weekend! Great video Bradley!
I just received the other day your leather knife pouch and some of the snakebite rub... Love that rub very taste with a a kick but not overwhelming but just right. Thank u and love it all and for the fast shipping out to Conn.
One of the finest baby bok choy recipes I've ever had was simply garlic, ginger and sesame oil, added toward the end as it was stir fried.
My mouth is watering. Cannot wait for some Char Siu snake.
Great video guys. love pork belly, can't go wrong with it . Flavor is always fantastic this is a great recipe I think I will try
Thanks for the recipe take care be safe cheers
Glad to see the the flies aren't just brutal out here on the Texas gulf coast. Made some Bachan’s pork brisket this weekend and got absolutely swarmed.
nooooo...welcome back "toooooooo"...Chub's barbque! Awesome video!
Great recipe. Have made it a couple times,
I've watched several dozen of your videos, and in many you ask us to tell you what we want to see you cook next. I think we all know that a RATTLESNAKE cook is inevitable and MUST be done. You could do a series, grilled, smoked, BBQ'ed, etc!!
Chud, you continue to impress us. Thanks for all your videos! Another one I need to try.
I did this in sausage form a month or so ago. Awesome sauce.
everything I've seen on this channel looks delicious!
I just made this last night!
For the first 90-120 minutes, I place a tray of water underneath or near the pork belly, trying to create steamy environment. It keeps the meat side from getting dry during the cook, and helps soften the fat better.
After that, I finish with the temp at 325 to get the top layer of fat dark brown & crisped.
Also, I’ll typically cut the portion you used into 8 rectangular pieces.
When it’s done, I slice it pretty thin, cutting perpendicular to the long side. The slices end up about square in shape.
you know it’s good when brad busts out the “DUUUDE!”
Looks great! Keep up the great content!👍
We have a winner. It looks really awesome. Cheers, Bradley! 👍🏻👍🏻✌️
I picked up a pork belly this morning. Came home and this is first video to pop up. Must be fate lol
That looks so money. We love grilled bok choy
Love when I make something a week before Chud posts a video of the same thing.
Looks so good! Gonna give this a try. Thanks for sharing, Bradley!
That looks delicious!! As always another great video and an idea for a meal.
I love when I get asked "whats that magic metal plate he uses?" It cracks me up because we've all been there lol
I've wondered for a long time. I assume it's a hidden induction burner?
@@onesicktantrum Nah, it's just a trivet that he puts a preheated pan onto. I'd always go digging thru the comments to find out what was going on too and finally found an explanation lol
@@onesicktantrum I'm glad I'm not the only one that was thinking that. I even did dome research into it thinking what a great idea it was.
I love making Char Sui, I make pork fried rice for the fam. They love it.
Love this kind of stuff! Looks great!
Looks lovely! And giving me an idea for a dish much like yours!
Made this with pork butt and now my wife’s favorite. Light smoke penetration with marinade. The grilled bok choy complimented perfectly. Sticky goodness!
Great! Thanks for sharing.
Great video. Try it with pork neck cut along the muscle bundles. Amazing! I do the same as you with honey. A short cut for the sauce is Lee Kum Kee, the OG Cantonese Chinese cooking brand. However I do appreciate you go the extra mile to make sauces from scratch (and breads, sausages, etc).
Love your videos Bradley. Thanks! 🙏
Taking back Sunday Brooke! Make damn sure is still a banger!
This looks good. And yeah, Char Siu is really not far off western BBQ now that I think about it....
Looks legit brother. Try it with an air fryer. 25-30 mins and done.
Awesome Char Shu sauce. Got my charcoal chimney yesterday. stoked. took two days to get from Manchaca station to Ben White lol.
Very inspiring & sounds A mazing!
Thank you for your work dude👊
Still an unanswered question within Chinese culinary.....
Who choked General Tso's chicken?😅
Check out Harry Soo's cha siu sauce recipe. He shows the recipe with the red fermented bean curd and red yeast rice. He also teaches about the shortcut Lee Kum Kee jar sauce. Cutting the meat into strips gives more surface area for marinating and bark. Also it's usually cooked a little on higher heat to seal in the juices then lower heat to finish cooking. Mix the foil pork juices into the glazing sauce to drizzle on the rice and meats.
Not too much smoky flavor in Chinese BBQ. You get a hint of it, but it shouldn't overpower the seasoning and marinade. It's usually cooked over slow over direct charcoals
@@safeandeffectivelol bark of the caramelized sugars and fats.
Brad, WoW! I'm All In! Thx...
Hell yes. Looks delicious
I love bok choi. I cook it seared on a griddle and drizzled with sweet soy sauce.
Pho with that Char Siu would be fire!
Love it, would it be better over direct heat i wonder?
You can peel ginger with a spoon! Works wonderfully
You got a bubbly personality keep it up bro.
Brad, try that marinade on chicken. It's great.
Not a fan of grilled bok choy as it can get bitter but it looks tasty!
I never knew how much I missed the Boot Snake cut scene until there were several videos without one. lol
Bruh!! I been waitin for dis one. Ima do this for sure
Chud you should consider doing leftover videos. You make a bunch of really good meat but then what do you do with all the leftovers? What kind of meals do you make with the leftovers from your videos?
It’s midnight and I am craving char siu now
I would love to see you do a video of you in a barbecue competition 🤘😎
Made char siu ribs on the offset last nite fer dinner, just ate leftover while watching this vid!
100% doing this in the next couple of weeks
5 spice and chinese sherry is the classic starting point.
You could do a musubi style preparation with this one.
Not all heroes wear capes...another great video.
I just bought a pork belly, maybe the last one in NorCal 🤷🏻♂️ I want this on a boa bun.👍
Great recipe. Bradley - what is the disc you heat the sauce on? Do you have induction built into the table or is it an electric cooker? I love it and want one!
Fermented red bean curd is what supposed to give it the red color but it doesn’t work well
Food coloring gives ya the vibrant dark red color
Two things: 1) this recipe needs to happen! 2) Brooke’s Taking Back Sunday shirt!
shout out to Brooke's taking back sunday shirt!
Brooke's approval of a recipe is always a nice addition. Sometimes, it's easy to think that you're reacting just because it's good for the video but she is always honest, and going back for 2nd or 3rd bites confirms it.
Looks great man
How does the trivet heat up What kind of Wizardry is this?
Make Sancocho soon! ❤
Awesome!
Challenge you to have Brooke to make a bbq dish with out your help.
That would be a good video
How does that heat plate work?
You should do Ping Gai.
Maybe, I've missed it in another video. But, what is the hot plate thing on the cutting board you use quite often?
Deliciousness bro!
At the beginning ov the video you cut the meat in 2 pieces. You said they were different cuts of meat. Did you taste a difference in the end? Just curious. Thx.
Great episode.
For the algorithms bay bay!!!
You may have addressed this a long time ago, but what is the induction cooktop you use under that cutting board?
That a sick TBS shirt
Char siu pork ribs next?
back in January I did this with Ribs and a porkbut flsttened or spatchcocked ..deboned and felletteted lol i dont know what to call it.,... I also could not find charsui sause and had to make some... it came out really really good.... but doing it on BACON !!! oooh man.. coming right up ..idea was from Guga it was his side .. def trying this this week.. ty for the idea
Do you cook and temp in degrees Fahrenheit or degrees Celsius?? Have had much luck cooking at your temps in Celsius
The knife you used to slice the pork was that a Victorinox?
In Aus our pork belly comes skin on 😊
Nice
you should really add the fermented tofu. it adds a real extra depth to the flavor.
I wanna see this on some direct heat ribs.
Need to put this in some dried rice..
Excellent video. a
“So much flavor going on today.”
Gotta do ribs same style🤟🤘🤙👊
Damn.....how quick does the sun go down in Texas?😮😮😮
Like to see you make coffee ribs
Great👍
i have an idea for your cubano sausage use dehydrated pineapple in your spice mix
new here what is that chud plate that he uses to make the glaze? am i missing something?
Red DIE 40. May want to skip that one, guys. Everything else looks fantastic!
It's just beetle shells.