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►Smokin Pecan Pellets!
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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
27 Comments
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Bradley – what about candied bacon skin on pork belly? Anybody tried making it?
Love the pellet grill series for us easy bake oven owners.
the best bite in bbq IS burnt ends….. Thats where all the flavour is
Yes, please!
Gr8 job brother
Smoked in the rain and mud over night. Fed 215… served for 3 hours. 68 lbs of pulled pork with Pan sauce, 30lbs of turkey breast with a Chimichurri, a full pork belly(SPG and Maple Chipotle), with cucumber, onion, tomato salad, spicy purple and green slaw, and a smoked jalapeño Mexican street corn. Was well received….none of this would have been possible without your channel—-str8.
Thawed out a pork belly today and forgot it was skin on so lets give this a try tomorrow!
Yoder must make a lot of grills per day. Mine is three days newer than yours but the serial number is 436 higher. Loving the series, and being the same grill is helpful to me. How did the salmon turn out btw?
Crazy you can't find it in Austin. The HEB up by me sells them
Would love to see how you did the salmon
Love all the videos, I was wondering have you made a lamb sausage? It probably give that Gyro vibe.
Почему нет русской озвучки?
🤌🤌 You did it ones again, oh bearded one.
I can almost taste it 🤟
Chud – Hope youre doing well brother. Im praying you’re up and willing to respond lol what temp should i wrap my brisket?
This is how we get pancetta
I made some thing very good yesterday its called BEEF LIVER JERKY Omg cheap and delicious YUM.. Just put your flavorite Jerky season on i t on both sides. Let it set for 1 hour, them Put it on the grill or smoker> Until its done to your likings, kinda hard > You don't want it like rock hard NOR glass hard ok. Just the texture kinda firm Enjoy Every one 👌👌 YUM
Glad you're enjoying the Yoder as much as we do!
You should pork sisig, made some for the first time with my friend and it was honestly pretty simple, but really good
Not gonna lie, I read Forbidden Chef Secrets and It breaks things down so well, especially for someone who’s into learning how cooking works.
I'm from NY but hearing you give HooDoo Brown a shout-out all the way in TX definitely validates it's place in my heart. Game recognizes game indeed.
Wait, in a 24 hour period I get videos on pork belly by Malcolm Reed and Bradley!? 🤯
Wouldn't coating the skin with salt during the overnight rest help dry the skin out?
Bradley please get a pittbarrel and do a series
🤩yummz 🙂
interested in some seafood pellet grill videos!
Amazing! Did anyone else jump into OCD and make sure the numbers on the skin were the same?
My mouth is watering