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Brine:
3700g Water
140g Salt
30g Garlic
3g Black Peppercorns
3 Sprigs Thym
3 Sprigs Rosemary
3 Bay Leaves
3g Allspice
►Full list of things I use and recommend:
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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
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►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
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
40 Comments
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Thank you Helix for sponsoring! Visit https://helixsleep.com/CHUDSBBQ to get 20% off your Helix
mattress, plus two free pillows. Offers subject to change. #helixsleep
Awesome!
OMFG – I'm cooking that this weekend! Thank you for sharing!
Looks delish!!!
This is just what I need.. tooooo much political input!!!!!
I need some CHUDS !!!
This is the one time of year when Costco carries these. Stock up now.
Chuds, what are those black things you made that meat tea on?
Love you guys! Killer vid, I’m making the potatoes this weekend…
That looks insanely good
@ChudsBbq Brad, maybe call it a "French Cut Pork Loin"? That is what I call it when I serve it in a 2 rib cut on the plate.
What did the “snake in my boot” guy say?
Rapid fire taters!!!!!!
Love the videos! What is the burner you use on your cutting board? What powers that?
Merry Christmas gang
Roasts were usually overcooked because most people don't cook to temperature, they cook to time. Any roast of any size got thrown into the oven and cooked for the same X amount of time. my mother did the same and it was a crap shoot when she made pork chops. If she had thicker cuts, they'd have some juice left. While others were completely dried out.
So, were the potatoes fried in beef fat or some other oil?
Hey @chudsBbq how does the table top stove work?
$60.00? moving on- I'll have to be looking for chicken soup recipe that uses almost no chicken- times are tuff. j/k – watched to the end- maybe try it when things are better (no joking)
That was quite exciting, strangely enough…..for that cut I think I would have to visit an independent butcher, my grocery has nothing like that. The potatoes, didn't see that coming, but they look pretty awesome and sounded so crunchy and the demi, yes please.
Man,that looks delicious! I will definitely try this for my Christmas meal! Those taters look deeelishus!
can get at Costco now for around 2.99 lb
Now you gotta do that pastrami pork rack!
pro tip with the probe – push it into the side (not end), you only get the hole in one slice. most of them have 6-8 sensors so it finds the coolest temp even if not dead center. also, Combustion probes absolutely the best, have tried them all
Hi Brad, What injector did you use in this video, it differs from the one on your list, cheers from Australia. 🙂
Pastrami rack of pork? Oh I know what I'm doing before the year is out
Is this what they use for the huge chop at Perry's?
Try kiwi instead of lemons.
Brad, buddy as usual, you do some amazing cooks. One thing I liked was your electric stock Pot either I missed it in your list or I would like to find out where to get it.
🔥🔥🔥
I fully support a ham hock episode. Thank you
Good pork
🤤🤤🤤
Brad…you must try a bourbon marinade. Less than 12 hrs or you face turning your meat to mush. Finish with a nice bourbon glaze. Works great with pork loin/standing rib roast and beef ribeye/standing rib roast. A must try!
Epic boot snake segment 😂😂😂
All those potato peelings. But them in a bowl, little bit of oil and salt, then bang them in the air fryer for 10-15 mins. Crispy potato skin scratchings! (you could deep free them too)
Big fan of everything you do!
A little constructive feedback. I hate the noise of when you chop things. Don’t know who said that that was a good idea to put in every one of your episodes, I literally turn the sound off. It makes me cringe every time.
Wish I lived in Texas so I could order one of your bad ass Chud box grills, again huge fan. Lol
I have to try those potatoes😮
Looks awesome. Cheers, Bradley! 👍👍✌️🎄
This is the best kept Hoosier favorite, brined, juicy, moist bone in pork loin. If the world only knew
Ok… I have re-watched this a ton and still can't figure out what Brad's "mascot" said.