Michelin Star BBQ At Home! | Chuds BBQ
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Brine:
5000G Water
250G Salt
250G Franks Hot Sauce
5G Turmeric
5G Cayenne
10G White Pepper
4 Garlic Cloves
4 Sprigs Thyme
2 Sprigs Dill
White Sauce:
2C Mayo
1C ACV
1/2C Apple Juice
2t Prepared Horseradish
2T Pepper
1 Lemon Juiced
1t Salt
1t Dry Mustard
1t Cayenne
►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
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►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
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
The recipe recreation was fan-taste-ic!!! I need some chicken now😂
Your new set is ok, but where is the rusted welding ? You need something even if it’s a sign. Cut from steel? Everything in your new set looks like it was miC…..not a bad thing, but not amer!$a
Clewn out that insulation for crying out loud. Disgusting
Need that steak night video ASAP
Ok. This video was awesome. Im just wondering why the lineup with all that extra cooking space?
“Right in the eye.”
THAT was one of your best videos yet. Love the long format and especially the nice discussion between you all at the end.
Keep experimenting with direct heat chicken!
Frito Pie 100%. An absolute banger in general… I can only imagine it with beef cheek at a place like L&L.
We went in may and it took us a hour and a half
Without crispy skin, any cooking is good but can never be great. Come on! Brine/no brine, no difference.
uhhhh Flatiron video please?!?!?! Or did I miss it?
Sorry but the chemical Engineer in me needs to point out that 5% salt solution would be 263/(263+5000). 250/5000= 4.7%. Alas I've seen even seasoned chemists make that mistake.
I’m going to try this
That restaurant situation was organized chaos at its best. So much different stuff going on but they know exactly what they are doing! Your recreation looked amazing! Thanks so much for the entertainment, you are the man!
Just fired up the Oklahoma Joe. Chickens are air drying and all sauces made. I’m anticipating perfection. 😋
Yep, need some chicken now!
I love that you can come back to the inspiration behind the dish. Id have to agree, the pollos asados style chicken is amazing for the flavor and texture it adds to the chicken. I made a video of a rotisserie version of pollos asados that came out pretty amazing. 36:14
Show 4:58 me the steak night 🌙
If I did direct heat that long, it would be burnt… badly.
HEB sells gallon jugs of pickle juice for under $6 FYI.
Ok, is it only me?, since watching many years of chuds BBQ,,, that mentally and sometime verbally does the full ‘Bradley voice over’ when making food, “This is some meat”…. pause… “pat it dry” in your own kitchens…..just me??? I’m not sure….. haha….I’ve got the kids doing it now too 🙂
Steak night!!!!
so much for Casey …..dang. it was like a PG trying to get into the paint for a board, but by no means was that gonna happen. oh well
talking about the chicken cook is awesome
14:01– I see my husbands butt and backside 😂
The food is truly that good! It’s for sure my #1 over burnt bean! It’s insane!
What's with the water? No Miller lite? You on the wagon? Lol.
Love the vlog style videos. Would love to see more especially to bbq joints like this. But maybe traveling around, trying some of the big bbq joints top sellers, shooting the story of them at there shop, then coming back and trying to recreate them. Would make for nice longer style videos if that’s what you would like. Also would love to see more videos with the L&L crew talking about some of the old dishes and stories you have from your time there and maybe recreate some old dishes that aren’t on the menu anymore or were maybe were special to an event yall did back in the day. Personally, I’m an OG chuds bbq watcher so I’ve heard alot of the stories and stuff but would still like to hear them again and maybe good videos would come from it.
19:45 Red Wings and Avalanche rivalry in the background – ha ha.
I went to Barton Springs Mill and looked for mesquite flour to find out what it was – no joy. Went through their whole catalog of flours, no mesquite flour. Searched for mesquite flour, no results.
What is mesquite flour??? Like sawdust made from mesquite? lol No, of course not. Regular flour smoked with mesquite wood? I don't know. I'm interested, what is it??
The episode where bones doesn't eat something weird.
Surprised the coldcannon isn't on the menu yet
[Leans back and screams until eyes go black] STEAK NIGHT VIDEO!
❤😊
😊❤❤.mmm..
Thank's Brad, excellent video.
Question: I kinda suck at the science part of measuring out the brine ingredients. Could I wet brine in Buttermilk instead?
Can we get a video on the flatiron. Are they cooking it like a brisket?
This is one of the best recipe videos I’ve seen. Love the whole journey from restaurant to tasting
Cooking this recipe today! But using my XL big green egg 😀🔥🔥
The notch brackets on that Chud Box would be catching my shins constantly. My shins are already magnets for trailer hitches.
How many edits did you need for the interview with Evan? It's FN annoying.
I thought I was the only one that loved barbecue. This much.
I need to make a channel
Great video. Thanks for sharing.
Steak night yes please
went to leroy and lewis bbq a month, food was amazing. Gary is an awesome chatty guy!