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!
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!
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
Made this with pork butt and now my wife’s favorite. Light smoke penetration with marinade. The grilled bok choy complimented perfectly. Sticky goodness!
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.
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
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! 🙏
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?
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.
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
Absolutely the opposite to what I like. Crackling skin is a must!. Yes, soft tender meat but the skin needs to be crackled up!. Create the boat with foil but more like a foil ring around the flesh leaving the skin exposed and all fat to drip off into an oven pan with a drip grid. Very low heat for 2.5 hours. Cover the pork block in seasoning and olive oil first. For the last 20 minutes sprinkle coarse sea salt on the skin only adding small amount of oil to the skin so the salt sticks....raise heat to very high but not top temperature. You won't believe the taste of crackling skin compared to soft skin with the tender meat.
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).
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.
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
@@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
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
![[Limbus Company - Teaser] Season5 - Oblivion](http://i.ytimg.com/vi/8anKuEeZLeI/mqdefault.jpg)
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?
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!
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
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
you know it’s good when brad busts out the “DUUUDE!”
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'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
Made this with pork butt and now my wife’s favorite. Light smoke penetration with marinade. The grilled bok choy complimented perfectly. Sticky goodness!
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.
Well, I know what I'm cooking this weekend! Great video Bradley!
Love when I make something a week before Chud posts a video of the same thing.
Challenge you to have Brooke to make a bbq dish with out your help.
That would be a good video
I just made this on my weber smoky mountain and it is so ridiculously good! Thank you!
Not all heroes wear capes...another great video.
We have a winner. It looks really awesome. Cheers, Bradley! 👍🏻👍🏻✌️
Pho with that Char Siu would be fire!
everything I've seen on this channel looks delicious!
I love making Char Sui, I make pork fried rice for the fam. They love it.
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
I love bok choi. I cook it seared on a griddle and drizzled with sweet soy sauce.
Chud, you continue to impress us. Thanks for all your videos! Another one I need to try.
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! 🙏
That looks so money. We love grilled bok choy
Awesome Char Shu sauce. Got my charcoal chimney yesterday. stoked. took two days to get from Manchaca station to Ben White lol.
Great! Thanks for sharing.
This looks good. And yeah, Char Siu is really not far off western BBQ now that I think about it....
I did this in sausage form a month or so ago. Awesome sauce.
Looks legit brother. Try it with an air fryer. 25-30 mins and done.
shout out to Brooke's taking back sunday shirt!
5 spice and chinese sherry is the classic starting point.
That a sick TBS shirt
Two things: 1) this recipe needs to happen! 2) Brooke’s Taking Back Sunday shirt!
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?
That looks delicious!! As always another great video and an idea for a meal.
Brad, WoW! I'm All In! Thx...
Made char siu ribs on the offset last nite fer dinner, just ate leftover while watching this vid!
Hell yes. Looks delicious
Looks lovely! And giving me an idea for a dish much like yours!
Love this kind of stuff! Looks great!
Looks great man
For the algorithms bay bay!!!
Nice
Awesome!
Man you is killin me
Char siu pork ribs next?
Make Sancocho soon! ❤
Love it, would it be better over direct heat i wonder?
You should do Ping Gai.
“So much flavor going on today.”
Wrapping pork belly is the way to go. Korean BBQ style is best.
Deliciousness bro!
I'd love to see an Uncle Roger collab
Oh man. Now I’m thinking char sui ribs…
In Aus our pork belly comes skin on 😊
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.
7:26 squirrel spotted on fence top right.
Great👍
That would be baller in ramen
Excellent video. a
How does the trivet heat up What kind of Wizardry is this?
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.
save the other half and make Steamed Bau's!
Gotta do ribs same style🤟🤘🤙👊
Maybe, I've missed it in another video. But, what is the hot plate thing on the cutting board you use quite often?
How does that heat plate work?
I think she really enjoyed that one.
Good job!
Have you abandoned the reverse-flow smoker? We haven't seen it in a while.
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
You know, I would kinda like to see snake bbq
new here what is that chud plate that he uses to make the glaze? am i missing something?
Brooke is completely right, I wont eat porkbelly at a restaurant without pulling off the fat because its never rendered properly and disgusting
I regularly do grilled Romaine, but now...doing Bok Choy next grill.
i have an idea for your cubano sausage use dehydrated pineapple in your spice mix
Does your dog get the squirts from the fatty meats? My beagle got some pork fat one time and it threw her gut off really bad.
Make pork buns out of them
Squirrel!!!!! Sorry. I get distracted easily.
Gotta perfect that Chinese BBQ before our new Masters take over the country.
Char Qiu
do you live in Austin?
Hey,2nd!
Would be good with pork tenderloin too.
Probably should have used shoulder meat
That looks good. Just don't think I will go through the effort.
Bradley, that looks very dangerous and I like danger.
No snake in my boot???
How much is the child lighter
Seahorses foreva
I like the part where you say "So when cutting this my gut tells me..." then you cut the pork belly. Very punny
👢🐍
So now we are a chinese cook how about this suggestion.. Next week make egg food young..ok?
A plastic yellow sea horse.
Absolutely the opposite to what I like. Crackling skin is a must!. Yes, soft tender meat but the skin needs to be crackled up!. Create the boat with foil but more like a foil ring around the flesh leaving the skin exposed and all fat to drip off into an oven pan with a drip grid. Very low heat for 2.5 hours. Cover the pork block in seasoning and olive oil first. For the last 20 minutes sprinkle coarse sea salt on the skin only adding small amount of oil to the skin so the salt sticks....raise heat to very high but not top temperature. You won't believe the taste of crackling skin compared to soft skin with the tender meat.
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'm definitely looking forward to seeing you cook some BBQ rattlesnake next week!!
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.
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.
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
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