Blackened Fish On The Grill! | Chuds BBQ



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►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

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39 Comments

  1. @ChudsBbq Brad, Fishy taste comes from miss handling your catch from the get go!! I have never served a fishy tasting fresh water fish! Blue gill, crappie, white and wiper bass, blue and flat head cats or walleyes!!!

  2. Bradley, I would love to see you attempt an organ sausage. My family makes them, which I love, but I’m gonna try doing them my own way, with a cold smoke then finish them off in the smoker. Let me know your thoughts!

  3. Seafood in the air… smoked a whole salmon last weekend and made a salmon bisque with leftovers tonight. Grilled up some shishito peppers and whole tiger prawns on the side and it was amazing. You’ve got me grilling all the things!

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