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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
47 Comments
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I over smoked ribs yesterday. I never mess up ribs, but I got in a hurry, and didn't wait for clean smoke. My son loves them, so cool, but I messed up.
Have you made baked beans on here? Dont think so. I want your take
I’m from California and Texas barbecues my favorite
Brad…let’s see your version of the delicious, amazing, historic, and Lebanese al pastor taco
I‘d love some summer grilling on a weber kettle again!!! 🤘🏼
Hey man….no snakes in doots anymore 😢
Love to see how to make some nice sausages. Im an Australian expat living in Asia and its hard to find a good sausage, so I would lpve to make my own.
Hello Chuds BBQ， I am Carline from Tomeem. I like your video content very much and am impressed by it. We would like to cooperate with you and we would like to hear your ideas. We look forward to hearing from you. Thank you.
A gyro sausage with lamb and beef would be a video I would like to see
Please make a peri peri chicken recipe!!!
Found your channel recently. Im from the uK. Really interested in your content with regard to the weber kettle. I would love to see your thoughts about. cold smoking on the weber. Keep your clothes smoky.
Smoke a log of BOLOGNA!
I think my favorite part is "what has he got in the knife pouch today, oh a comb, didn't see that coming." lol. Awesome vids.
Dude you can make a cheese quesadilla on the child press and I’ll still watch it 15 times. Because why not?
I would like to you or anyone cook an entire sirloin tip roast. Typically I use this cut for carne con chili or tasajos de res. (Beef stipes)
Tri tips
Looking for post oak in southern California sucks…
Cool if you made some desserts… Maybe a classier version of campfire s’mores or a pie of some sort where you could utilize the smoke flavor…
Gr8 cook -Str8
do something with chicken plz
I would be very into seeing you cook budget cuts of meat or smaller cuts instead of giant ones (e.g., chuck roast cooked like a brisket, pork sirloin, top round for pit beef sandwiches, etc.). Basically, how to make bbq on a budget or for a small family instead of a large crowd
i’d like to see you cook the classics on the new grill and walk us through your thought process as you learn the new cooker!
Love when you do Mexican food, different tortillas etc.
But regardless all your videos are awesome
I hear you are going to Demolition Ranch. Right On!
Heck yeah! Love the videos man!
give us duck comfit pulled tacos… hunting season is coming up.
Keep cooking all the basics but throw in some grilled veggies or some sides that can be cooked on the grill!!
The Kamado Joe Jr. staring at us in the background like…”use me…show me off…!” 😂
Hey Brad!! Love the content and rubs, accessories you’re making. Regarding your question what else to cook. I would be interested in you doing more sausage, saucisson, how to cure a green ham and smoke it. Watching you make prosciutto would rock. I would be interested in what you could do with the large cuts /sides of red meat we can get from Sam’s such as a whole beef strip loin or whole sirloin tip on the best tool not sure I should use my offset or Weber Kettle. A Chudbox is in my future for sure. Doing a whole turkey using the rotisserie on the chudbox or your Weber kettle would be cool! I would be really interested in your take on wild game such as boar and deer. Thanks Brad!!!
I would like to see you make some more burritos or Pork steaks
Always loved your content dude. But you’ve really stepped it up the last few months! Fair play sir
B-Rad, I know at the time I am watching this, you are down the road at the beach. I would like to see a Chorizo sausage a la L&L please. I made some with the packet from Chud’s, and some heritage red wattle pork. It was the best chorizo I have ever had, and I would kill for that recipe. Or how about a copycat of the garlic sausage from North Country Smokehouse please. I am curious to see how the new Chudd box handles some smoking projects.
Make some bootsnake rattlesnake
ribs on cast iron grates sucks. Always use a stainless grate.
Love the videos, keep cooking whatever you want
Need a baked beans vid. And a jowl bacon vid.
Yes keep cooking whatever you want cause you are a master chef. Your channel is great and I especially enjoy when Mrs. Robinson makes a cameo appearances. Her expressions of joy over your cooking are priceless.
I swear this dude could make a video every day of him just cooking a brisket and I'd be happy
Brad!! I’d love to see a Mediterranean bbq cross over! Kofta, rack of lamb, or something like that!!!
U gotta admit though u can't beet your own BBQ sauce
Good timing man gotta big cook off tomorrow ribs are on that menu cheers
Would REALLY love to see you on Barbecue Showdown!!!!
Just had Cowboy Kent, why not you? 🙂
Chupd don't leave membraine rooky no 4skin on rib
Hi sir, I see you using a dewalt chop saw on here but with a cutting blade instead of abrasive. Is that a lower rpm saw or is that a blade that is able to handle high revs? Most of them say max revs is 1600. Thanks
I don’t care what you cook, I’m just here to see what random object is in your knife roll.😂
Back to basics
I enjoy the recipes and the ideas they provide, but i keep coming back because of how you are not afraid to show how you are learning/adjusting as you cook, and at times dealing with mistakes. Because that is what most of us are going to be dealing with.