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►Full list of things I use and recommend:
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
43 Comments
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food is damn good when you make you make grunt noises.
No, no it is not weird. And I love that you're using the hot one's classic on them too.
Man which potatoe skins or always good touch
Gotta make 4 taters per person lol
Great vid. What is that black thing you used to fry the jowl on? Not the pan but that black circular thing you used as a heat source?
what is this secreto you speak of?
Guanciale!!
peace
Looks great! Will definitely have to give this a try. Please tell me how you cooked the jowel nuggets on the top of a chopping block.
Dam I am going to be bringing an insane spread for the big game this year! Defs need to get my hands on some bowel meat! Would love to see a bbq twice baked potato video! Or maybe homemade tater tots 😮
WOW! THAT LOOKS SOOOOOOO GOOD!
Wild boar sausage would be good in those
You're Killing Me! i wish YouTube had a button you can press to Smell food on a vid LOL!
Is pork jowls what they make guanchiale with?
Always love the knife set rollout. Thanks for all the awesome videos man.
New subscriber here. Love EVERYTHING about your channel.👍
No doubt, I am making these.
Wow they look so good I am going to give these a try. I always save the bacon grease and store it in the freezer. Bacon grease all the time i will wipe the potatoes skins with it some. I just stumbled across your channel and now I am a subscriber.
This looks FIRE bro!! Awesome video bro
Forgot I was watching a potato video there
What you do with your cheeks is similar to what you do when turning it into guanciale if I spelled it rite, you do an equilibrium cure but instead of cooking like bacon you hang up to dry for a month or so in either a dry curing cabinet or room with the rite conditions which I made many years ago, it's one of the most succulent cuts to dry cure, it literally melts in your mouth when cut thin like prosciutto and tastes a bit better to me although I love both
First time here, maybe a dumb question. How do you cook on that butcher block? where's the heat source?
I like Horseradish Crema on top of skins like these!!
Can you make a smoked chicken pot pie with your homemade bread crust, on the weber kettle? We love watching your channel. Keep up the good work.
8:06 I would have mixed all the fillings in with the removed part of the potatoes then restuffed the skins. Twice Baked Potato Skins
but that's just me, you do you
Beautiful! 🤗
I love your face! 😍💋😝
i'm black
Hey man, got a question.
How is an offset smoker measured? So like when someone says they’re selling a 24” offset where is the 24” measured from
Bro, you gotta wash them taters..
Love the "Taste Test", Brad!!😅😅
Do you like that camp chef? And what model is that?
sounds like you're sick! hope you feel better
Would love to see a Brazilian feijoada episode with some leftover scraps of all the smoked meats.
Looks tasty. I’ll check Porter Rd but are there any specialty meat markets here in Austin that you like?
Anyone else wondering how/why the potatoes skins are multiplying? Is that a new feature on the Camp Chef?
Making these tonight! Keep up the great work. My favorite BBQ channel for sure.
Where did you end up getting pork jowls from here in TX, some online supplier? I've had little luck. I've really been wanting to try making some guanciale out of some.
🎉CONGRATS on the Texas Monthly write up! Cool deal for you and I hope it helps to accelerate your name in the Texas BBQ scene.
You are a nut. lol. you got some cool video's. going to try them this weekend. Thanks
MMmmm…those looked amazing..but what'd you do with the leftover potato centers that you scraped out? and what did you do with the jowl fat that you had in the pan after you cooked them?
Now that looks tasty. A must try !!
awesome comeback vid….
Can you recommend anything other than pig cheeks?