Today I make a simple, delicious, quick & easy BBQ pork belly on the Chud Box. Direct heat cooking paired with tangy homemade mop sauce, makes for the perfect BBQ bite!
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Pickled Onions
2 cups water
2 cups vinegar
20g salt
75g sugar
Dr Pepper BBQ Sauce
3 Mini Dr Pepper. Cans
390g Ketchup
45g ACV
2g Cumin
4g Ancho
8g Onion
8g Garlic
12g Pepper
7g Paprika
2g Cayenne
46g Brown Sugar
70g Worcestershire
6oz Tomato Paste
70g Mustard
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Classic Simple BBQ! | Chuds BBQ
48 Comments
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8:16
So what witchcraft is behind that burner ring on a wooden cutting board that gets hot enough to boil things?
Looks Tasty, Curing out some pork belly now for some bacon bites the next week. Using a breakfast sausage seasoning for a flavor profile. Should be interesting. An idea for after your pellet series. Make an upscale Spam.
Love when Dave from Wilson’s BBQ visits the Chud shop. Having seen his content filmed same day made this watch more enjoyable. Pork belly overload !
Dude! That mop sauce is phenomenal. I did add some honey to mine to give a slight sweet touch. I'm going to make a big batch of this stuff to keep on hand all the time
You're going to shit your pants.
Belly, mmmm! Thank you.
3 Amigos of BBQ.
Cannot recommend smoked pork belly enough. We make them direct heat with my pork rub until it hits about 190 internal. Slice it up and place it on a bun with lettuce, tomato, mayo, and mustard. Such a good bite of BBQ. Excellent as an appetizer or a bunch of them as the main meal
Why don't you throw the cockles on a pizza?
I built my own 3/4 chudbox so I will be doing this posthaste
Perfect Cockles – Drain > Rinse > White ground pepper > Malt Vinegar. Delicious….. Happy days
$2000 for a chud box, guess I need a better profession
The Fk'n Trivet…. Whaa
Soooo american. Dt pepper sauce lol
Wuster-shear-sauce 🇬🇧
been eating those cockles since i was 7 …so 50 years now lol
Looks great. Going to give it a go
Looks great legends!
What are those metal pads you use to cook?
took of the secreto at the beginning iykyk
Here in NZ we have marinated muscles which I imagine would be similar to those cockils. Some fish and chip shops will sell a container of marinated muscles battered and deep fried, extremely tasty!
😤”don’t cheers your food”
Guga has left the chat
Yours looked great – But, what about Daves? – lol – Cheers!
I'm making that Dr Pepper BBQ sauce!
Can someone please tell me the secret of the cook top in the table
Next time throw in some sliced habanero peppers and Mexican oregano in with those pickled onions just trust me.
I literally just made a Dr. Pepper BBQ sauce about a week ago based off of my Jack Daniel's BBQ sauce recipe. I also made a spicy version as well which I smoke a few Jalapeños, Serrano peppers, and a couple Habaneros until soft. I then use a method I found on accident that I now do before adding them to the sauce which gives you the heat of the peppers but it subsides alot quicker than normal.
“Simple” lol
Love it.great video . thank you
Here in NZ they do green lipped mussels in a vinegar just like those cockles.. they are super fresh and total delish. Plus we also have cockles and pips everywhere.. . Fresh boiled cockles are amazing
please reveal the secret of that Chud disk you cook on!
Oh my gosh, when you slid that jar of onions across the table, my heart skipped a beat, lol!
I watched Wilson's BBQ on the Pork Belly cubes. I know that had to be crazy, biting into those big chunks of P'Belly. Great direct heat cook Brad. Looked delicious.
Love these recipes. But, would love to see them cooked on something like a Weber kettle, wich is much more available to the general public.
Poco loco off highway 21 in Uhland tends to be the only spot that I can find skin on pork belly
What’s the magic metal disc that heats the pan ?
Dave!!!
I love the shop videos. Looks tasty as always.
Nice…A Pork Belly without the skin 😂😂😂! Costco only skin now as the Swift Skinless is discontinued!
gotta love it
Hello darkness my old friend
Fried cockles are part of a welsh breakfast along with lavabread. Delish 😋
Have u ever smoked up a cow tongue?or some sheeps hearts
Cockels are class lads
Big fan of chuds and Wilson bbq. Both of you guys have amazing videos and I have learn a lot watching your videos . Give Wilson a high 5 from your dude Kevin from Miami florida.
Chud, quick tip. Smoke those red onions using a smoke tube after slicing. Half a tube is plenty of smoke, then pickle them. They’re amazing.
Hey big fan, I made the Buffalo chicken taquitos and wanted to send a Pic and couldn't figure it out. Could you maybe help me if possible?