Carolina BBQ Sliders!| Chuds BBQ
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Buns
185g milk – warm to 90F
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
Mop Sauce
2 Cups Apple Cider Vinegar
2 tbsp Brown Sugar
2tbsp worcestershire
2tbsp Hot Sauce
1 tbsp mustard powder
1 tbsp Chili Flakes
1 tbsp Ancho
1 tsp White Pepper
►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
Get 15% off your first order of ZBiotics Pre-Alcohol Probiotic and use my code, ChudsBBQ, at checkout. Go to https://thld.co/zbiotics_chudsbbq_1122 and get 15% off on your first order.
Amen to that comment about chopped vs pulled. So many bbq restaurants here in NC serve up that cole slaw-like texture and it's gross.
Table salt has iodine in it and will combine with the smoke and leave a bad aftertaste
Definitely not putting genetically engineered organisms. I would rather drink responsibly and not worry about hang overs.
I wanna know how that little round disk works! How's it heating up the pot?
What's wrong with 6 sandwiches alone on a Thursday?
Now I'm starving!
“Pulled pork slider mountain!!!”
Charlie: ah, they took my friggin kidney!!”
The fucking "WHOOOOHS" are the new sound going forward, got me dying
PAWG salt…. lmao, you dirty boy.
As a true North Carolinian, I have a couple things to say about this.
1. Thank you so much for making this video, it's a tribute to a fairly lesser-known type of BBQ but one that is, in my opinion, the best in the whole world.
2. Typically, our coleslaw is also quite vinegar-based, and sweet, with a bit less mayo. In NC we like some drippy coleslaw!
3. Usually, we don't do sandwiches as much. The most traditional thing I typically eat is in a tray, with the great pulled pork, coleslaw, and hush puppies, an NC staple!
Overall, this was a great video, great tribute to NC, and I hope this opens the eyes of people to whole-hog, vinegar-based barbeque. It's truly a wonder of the world!
Would love to see you do this on the kettle. Smoke indirect and then go direct on the raised SnS grate to crisp the skin up
So many people get NC bbq wrong. As a North Carolinian, I appreciate you doing it justice. A great looking sandwich my friend
Thanks for the video. How do you sharpen your knives?
What is that metal plate you cook the sauces on?
What kinda tomfoolery is that burner on the cutting board.
Hey loving the vids, question ? Will a box smoker work ? All the ones I see are cylinders, many thanks , Rick over in the Uk 😁
Beef jerky in the knife kit 🤣🤣🤣🤣🤣🤣🥵
hey bradley, as a texas bbq man, what is your opinion on Kansas City BBQ? I'm a Kansas City native so I've tried almost every restaurant here, but I've never tried Texas style. How do you think they compare?
Looks damn good man. I have never chopped my pork before, but I would like to try it with mixing a sauce with it.
Hi Chud, quick question, what is the heating thingy you used to make the mopping sauce.
where's the snake in your boot? 😂
I notice u use your Butcher block to trim you meat as well as for your finish product what's the best way to clean your wood block for safe eating
Pi lived in NC and did NOT like their bbq. Was very disappointed. Love the vinegar sauce but the meat not at all
Looks great. I saw someone use baby back pork ribs, pork shoulder roast, pork tenderloin, pork belly, and pork sirloin roast to get all the texture similar to a whole hog.
Chopped it once as well just to see and I 100% agree…while good, I'm a pulled pork kinda guy. Thx for sharing.
Do you think I could use my Webber Smoky Mountain as a direct heat cooker if I took out the heat deflector?
Couple of questions: What was the jerky doing in the knife pack? and, what is the heat pad you have been using on the cutting board? Thanks for the videos.
Loving this Video Bradly Keep them coming. Hey do you have a link for ingredients for the Mop sauce or could you post it please and thanks!
Was that beef jerky?
My favorite cut. Makes such better pulled pork than a boneless butt
As someone from NC I got very hype at the Sam Jones reference.