Just when you thought you had seen all the videos, some more then once. You run across a 3 year ago video you somehow missed. Love these vintage Chuds videos
Living here in the Middle East, all the briskets I have found are usually too lean. However, I have a great source for New Zealand grass fed chuck and 5 bone plate ribs. Braising in tallow works awesome on the chuck. You should try a whole beef shank if you need new ideas. I have cooked those several times and made smoked Osso Buco. Lamb shoulder and lamb shanks are also wonderful when smoked Texas style.
Love dalstrong very sharp... I have a problem my wife said she was tired of smoked meat period... what should I do.. chud you're the man, keep these vidjas coming please 🙏🙂
For next time, how about more curing? Ham? Can you cure a pork shoulder? Can you pastrami a chuck roast? I'm doing some individual pork shops in a ham cure, might be great, might be suck. Will see!
Bradley, great video as always. I think this would be great for tailgating time this fall. Which got me thinking: what other “finger food” could I smoke? Got any tips for things like jalapeño poppers or pulled pork sandwiches?
Great video! Not sure what I did wrong. Smoked for a little over 3 hours. All the ends were reading between 205 and 210 degrees. I put them in tallow and cooked for another 5 hours. Pit was between 225 and 275. They had great bark but the insides just weren't as tender as i thought they were going to be. Or how they looked in the video. They were pretty chewy. How i can i tell overcooked vs undercooked? One thing to note was the tallow was frozen to start. Most of it had melted by the time I added the meat but maybe that really slowed things down? Just not sure as I thought 8 hours would have given me melt in your mouth burnt ends.
How about a whole hog video? I think that would be awesome. Maybe a multipart video….building a cinder block pit & how to burn down coals in a barrel, then of course the hog cook itself.
Brad love the channel and videos! They have improved my bbq for sure. Would love to get your thoughts or see a cook on a reverse flow smoker like a Lang etc. Is the traditional offset bias snobbery or the real deal? I’d like to know!
Would it be possible to confit them at 150F while I do an extended rest on a brisket. I only have one oven and I tend to smoke a brisket overnight to give it 9-10 hours of rest in tallow soaked butcher paper at 150F. If 150F works as well as your over night 180F rest, then I can add another trick to my backyard BBQ
Wife told me I share some similar features as you and if I ever make a channel I might need to figure out a way to make my mannerisms ok ...for instance if I do lmao maby I need to put a massive pic of you in the background and ring a bell everytime I say something you would have . Lmao per usual chudster keep up the great content...l
Love your Vids, and try most of your recipes/techniques. Have you ever tried Turkey Tails in a way similar to the burnt ends? They are fantastic, super crunchy seasoned skin and the meat oysters in each stay fall-apart tender.
Yo my wife isn't the biggest fan of red meats. She likes pork enough, but what about smoking some Salmon?? Any chance you could demonstrate how you would do it??:)
Since you mentioned barbacoa and beef cheeks you got me interested in smoking a whole head of cow or pig. Never done it.would need some instructions though
I’ve done a few of your recipes and I have to say I feel like you can’t taste pepper lol I did the beef cheek burnt ends recently and used the exact salt and pepper you link and they came out so over seasoned from pepper I had to throw them out. Otherwise they were extremely tender and juicy with plenty of bark.
Any chance for a black bean sausage video? I want to work in more veggies and would be interested how someone who traditionally works with meat would tackle the subject.
Sorry I don't believe any choice beef has that much marbling bling prime beef doesn't even have that much marbling but wagu beef does have that much marbling
![Megan Thee Stallion - Mamushi (Remix) [feat. TWICE] [Official Audio]](http://i.ytimg.com/vi/5c0_u9PsrsQ/mqdefault.jpg)
Just when you thought you had seen all the videos, some more then once. You run across a 3 year ago video you somehow missed. Love these vintage Chuds videos
Chud 5:21 "hour or two"..... 5:25 "bout 4 hours later....."
me yep, thats bbq...........
My thoughts as well. But... are we at a total of 4 hrs or 6?
I see that little Kamado back there ;) I swear I could watch you cook rocks!
It’s pretty awesome that I’ve been here since like 3,000 subs…. Moving up quickly!
Great looking burnt ends Bradley!
Amazing idea Bradly!
Haven’t even watched and I already gave it thumbs up!! Cuz I know it’s gonna be good Schitt!
Hey. Love the content. Very informative but also funny. Keep up the good work.
Stood up and started cheering when you said beef tallow!!! 🙌
Comment #3. For Dale!!!!!!
I was definitely thinking beef carnitas tacos with these. Would be so good!! Great vid chudster! Will do these soon.
it feels like i can smell these through the screen 😍
You're needed here in Sydney... STAT!
Killer video as always Bradley!!!!!!!
That there is one fantastic Boot Snake Sword!...
Venison sausage next please!!!
Cows were a gift from god
Living here in the Middle East, all the briskets I have found are usually too lean. However, I have a great source for New Zealand grass fed chuck and 5 bone plate ribs. Braising in tallow works awesome on the chuck. You should try a whole beef shank if you need new ideas. I have cooked those several times and made smoked Osso Buco. Lamb shoulder and lamb shanks are also wonderful when smoked Texas style.
you need to put some fat on your brisket when you cook them, I even put bacon on my brisket or don't trim your brisket.
Lol…..your fault for living in the Mid East.
It would be cool to see you cook a beef shoulder. It's a tough cook, but it makes some killer pulled beef.
Samurai Chud...
You're killing it Bradley! Awesome video. Cooking a rotisserie chicken on the Weber kettle right now!
Good stuff, I'm smoking tomorrow
That is how I make my tacos! At Rocky's Galley!
Love dalstrong very sharp... I have a problem my wife said she was tired of smoked meat period... what should I do.. chud you're the man, keep these vidjas coming please 🙏🙂
That knife would also come in handy during a zombie apocalypse.
Great video as usual. Are you headed to Holy Smokes BBQ Festival in Charleston, SC in November?
You da man.... you da man.. maybe do a salmon? my oldest love salmon...
For next time, how about more curing? Ham? Can you cure a pork shoulder? Can you pastrami a chuck roast? I'm doing some individual pork shops in a ham cure, might be great, might be suck. Will see!
i love that bull nose knife, just got mine about a month ago!!
There’s A Chuck Rib Burnt End Coming to my Smoker🔥🔥🔥
Killer looking knives brother never seen anyone cook them them in beef fat love how you think outside the box great job again
That knife has its own movie called “Machete “
“Let me show you this awesome, new, massive knife”.
From the background we hear...
“There can be only one!”
Guess I'm going to Costco this weekend
Looks amazing. What kind of lump was that? It had some good pieces
Bradley, great video as always. I think this would be great for tailgating time this fall. Which got me thinking: what other “finger food” could I smoke? Got any tips for things like jalapeño poppers or pulled pork sandwiches?
I love my Dalstrong knives tbh. I have a few of the Shadow Black series knives and I get unnecessarily excited to have a chance to use them lol
Still waiting for beef belly burnt ends!
Ever cook a Brahman hump? Gonna try one at the house this weekend.
I'm watching this while eating Rice Chex. Going for culinary therapy later...
Yum, what's the benefit of a bullnose compared to the normal 14" Dalstong slicer?
Great video! Not sure what I did wrong. Smoked for a little over 3 hours. All the ends were reading between 205 and 210 degrees. I put them in tallow and cooked for another 5 hours. Pit was between 225 and 275. They had great bark but the insides just weren't as tender as i thought they were going to be. Or how they looked in the video. They were pretty chewy. How i can i tell overcooked vs undercooked? One thing to note was the tallow was frozen to start. Most of it had melted by the time I added the meat but maybe that really slowed things down? Just not sure as I thought 8 hours would have given me melt in your mouth burnt ends.
You answered your own question. The frozen tallow was the culprit.
Wait a damn minute. A Chud Bootsnake hat!?
How about a whole hog video? I think that would be awesome. Maybe a multipart video….building a cinder block pit & how to burn down coals in a barrel, then of course the hog cook itself.
Gutted that i cant get my own Boot Snake foam hat here in the UK 🚫🥾🐍🎩🇬🇧
Nice marbling on them ribs mate! I bet that was beefy maximus. Nice job Bradley. 🤘
pork belly burnt ends. idk if you have done it before but yes
Would a butcher paper wrap with tallow work too?
Brad love the channel and videos! They have improved my bbq for sure. Would love to get your thoughts or see a cook on a reverse flow smoker like a Lang etc. Is the traditional offset bias snobbery or the real deal? I’d like to know!
Would it be possible to confit them at 150F while I do an extended rest on a brisket. I only have one oven and I tend to smoke a brisket overnight to give it 9-10 hours of rest in tallow soaked butcher paper at 150F. If 150F works as well as your over night 180F rest, then I can add another trick to my backyard BBQ
Wife told me I share some similar features as you and if I ever make a channel I might need to figure out a way to make my mannerisms ok ...for instance if I do lmao maby I need to put a massive pic of you in the background and ring a bell everytime I say something you would have .
Lmao per usual chudster keep up the great content...l
Did anyone else get a full length how to bbq right video as an ad right in the middle of this video?
Love your Vids, and try most of your recipes/techniques. Have you ever tried Turkey Tails in a way similar to the burnt ends? They are fantastic, super crunchy seasoned skin and the meat oysters in each stay fall-apart tender.
Just picked up a Dalstrong Gladiator 12" slicer last week.
Is dalstrong not freaking awesome, I have 2 sets and I have never used such a quality knife before, curious what you think about them
I make these and put them in a sandwich. Beats pulled beef all day long.
i used this cut the first time i tried burnt ends. Came out awesome.
Holy lord. Two days for burnt ends 🤣
Belt holster. Lol, it's called a scabbard.
I want that.
I might be looking for some new ones my shun blu steel keep rusting on me just the edge very frustrating after spending that kinda money.
Yummy nummy 😋 😍
THANKS
What happens if you make them into bigger cubes?
Do beef bacon or beef naval please 🙏🏼
If I don't have tallow and want to use something other than bbq sauce and butter what can I use for the braise?
Beef or chicken broth!
never seen this cut of meat any where in florida
Yo my wife isn't the biggest fan of red meats. She likes pork enough, but what about smoking some Salmon?? Any chance you could demonstrate how you would do it??:)
I have the chef knife & cleaver hybrid knife it was a lot bigger than I thought lol. I wanna get some more of there knife 🔪
Since you mentioned barbacoa and beef cheeks you got me interested in smoking a whole head of cow or pig. Never done it.would need some instructions though
Damn fine show to wake up to….
🔥🔥🔥🔥
I was half expecting you to start stirring things up or flipping things on the grill with the knife... like some sort of pit boy....
Hrrm, I wonder what smoking a whole brisket and then finishing it off completely drowning in tallow like you did with these would be like.
Is it possible to smoke lengua?
I see there is a recipe on the Patron.
I’ve done a few of your recipes and I have to say I feel like you can’t taste pepper lol I did the beef cheek burnt ends recently and used the exact salt and pepper you link and they came out so over seasoned from pepper I had to throw them out. Otherwise they were extremely tender and juicy with plenty of bark.
do you think mayonnaise is spicy?
FIRST VIEW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
YUMMMM
Colonoscopy at 45 years old just to make sure if u eat like this a lot.
Where did that sweet leather knife roll come from?
He’s got a list of all the gear in the description of the video 🤙🏼
@@DC-nd2zh the one in the link is for the Carhartt roll. I didn’t see the new leather one in there.
@@TheSweetchicken1 touché.
Dude, I liked your Shun knives better, just saying!
I see you have 2 chimney starters back there, care to sell me one?? =P
OK I should save this but it's my gift to you, holler for your woman and tell her " baby there is a snake in my boot
Make a pizza in your smoker.
Believe that beef tallow is gonna clog your penile arteries. Other than that very educational and entertaining as always.
So far, only ONE snake in your boot....
👎 = Snakes
Dang! That's a machete not a butcher knife!
dude is cutting meat with a fucking sword lol.
💯💪🏾
They look very greasy ,but tender..
Deeeeee…lish….ussss 😅
Wagu beef
Meat candy!
Any chance for a black bean sausage video? I want to work in more veggies and would be interested how someone who traditionally works with meat would tackle the subject.
Sorry I don't believe any choice beef has that much marbling bling prime beef doesn't even have that much marbling but wagu beef does have that much marbling
Amateurs need coozies. Drink faster.
Sure I love my ribs cremated
#BBQqqqqqqqq
Way to much B's on off on off in the oven sit overnight back in oven back out BBQ sauce back on the grill go ahead .