Quick & Easy Weeknight BBQ Meal! | Chuds BBQ



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►Full list of things I use and recommend:

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►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

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25 Comments

  1. I’m a hobby pizzaiolo…here’s the deal with mozzarella. Fresh (high-moisture) mozzarella is for neopolitan pizza or caprese salads. For low-moisture mozzarella, any of the whole milk brands work. For the pull, grande mozzarella is best. They have it at Gordon’s Food Serivice. You have to buy 5lbs, but it freezes and it’s worth it. They shred it, but don’t use cellulose, so it’s all good.

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