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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
28 Comments
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I’m with you Brad, I’m not a fan of reverse sear.
This guy is quick with a knife!
Once again , I am smiling from ear to ear !!!.. BBQ GOD !
ripeye vs.tomahawk steak. always ripeye. why would I pay more for a ripeye with bone?
👢🐍
Thats not how you make hollandaise
That looks amazing! Thanks for sharing!!
Great video! Thanks for sharing.
@9:33 about the potential to overcook a reverse sear, my method is to take it off at 115 to 120 and put it in the refrigerator for at least 60 minutes before searing back up to around 130 and resting for at least 30 minutes. It takes longer, but if you plan on the extra time in the fridge before searing, the results are amazing. IMHO, of course.
Your filming style is truly unique, and it makes you come across as incredibly charming. I find myself deeply captivated by your videos.
One day after my 4 kids are grown, and inflation stops killing me, I will be able to afford to order a chuds grill. Keep going man, I need like 7 years, I'll keep subscribed.
Legit master chef!
I am sure they are more crispy than McDonalds. Every time I have gotten them anymore McDonalds they are soggy and sometimes stale.
Nice Chud box💯👌
I tried slicing my potatoes as fast as Brad. I cut 3 of my fingers off
Porter Road is a ripoff! Extreeeeeemely overpriced!
dawg, I cannot disagree more with your reverse sear idea. If you want more crust, hit it with a coarse grind and spritz it with some tallow while it's on the grill to get it to flare. A well done steak is sacrosanct my dude. A few bites of that and I'm full. Good off that homie.
Y'know, I was watching an ad on one of your videos for Helix where you show the configuration process, and I gotta say, you are peak Dog Dad. Building your mattress for "Official Taste Tester" rather than Brooke.
Legend.
Hollandaise sauce 11/10 (it does go to 11). A great plated feast you cooked up there. =^)
Call me crazy, but I like my ribeyes on the over side of medium just because of the crispy fat… Medium rare for everything else, but a good charred ribeye is hard to beat. Great job sir.
Ok..does yukon gold potatoes work good for fries. Asking for a friend??😅
In Belgium (famous for making the best friet in the world) they combine that first stap by pre frying the potato at 160ºC in oil and not use water for pre boiling at all.
I'm drooling yum!
That looks tasty 😊
Brad ya should slice up onions and mix in with your fresh potatoes not frozen, add salt and lots of black pepper then smother fry in a pan .
Super fun and interesting video Bradley – love your work! Of course, now I'm on the hunt at restro supply stores for secret potatoes next week tho!
I wouldn’t put hot anything in a plastic container. Use glass.
And I am truly inspired by your culinary expertise and passion. Your ability to create flavors that tantalize the senses and bring joy to every bite is exceptional. Your dedication to perfecting your craft shines through in every dish!
And I am Floating Village
Did you say steak? No, I said mis -steak…awww now you got me all excited.