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Red Chimi:
2 Red Bell Pepper
5 Fresno Peppers
1Cup Parsley
½ Cup Chopped Cilantro
8g Smoked Paprika
4g Red Pepper Flakes
20g Shallot
10g Garlic
100g Red Wine Vinegar
340g Olive Oil
S+P
Rub:
8g pink salt
56g salt
12g garlic
10g coriander
10g fennel
6g mustard
Focaccia bread:
325g bread flour
1.5g yeast
260g water
10g salt
8g olive oil
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►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
_________________________________________
►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
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Texas Style Porchetta! | Chuds BBQ
30 Comments
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I made this this weekend. I highly recommend it, along with the chimi sauce and the focaccia it was quite the total, tasty package. Wife and kiddo loved it! Thanks so much for doing these, I appreciate the hell out of it. Looking forward to another sandwich, and later a breakfast bowl with the chimi and porchetta.
what's the salt and pink salt ratio to the weight of the pork belly?
The twine in oil trick…. Mind blown
Making this today, except the bread. That’s beyond my current ability
Is the pink salt a curing salt?
God, I want to eat that!
why do i watch this when i'm at my hungriest
Was great to see Matt James more upfront in the video….look forward to going back to my hometown Kingston ontario and checking out Matt's food truck at McKinnon Brewery
Did you get the canned cod livers from Icelantic?
Probably one of the best cooks I’ve seen in a while! I wanted a bite so bad!
Why go thru the whole process of roasting the peppers and getting thaf black on them to just peel it off when you chop it up? Thats crazy.
Ah yes, the obligatory stogie to accompany your cutlery! Didnt see a cutter or torch though.
One of my fav videos for sure! Great seeing the gang together!
Lemme tell you this… about meat 🥩 just woooowwww! About the focaccia I will say …… ehhhhhhhhhhhh no
I roll mine with a pork tenderloin in the center. Typical seasonings except for the fennel pollen. ( not worth the money. Rotisserie over live fire. Slice thin on ciabatta with provolone. Porchetta is the best of porky goodness!!
I want to take those slices and put on a blt
Nice touch with the Opus X Lost City in the knife kit!
Can Brad fab & weld his own oven? Maybe someone in the appliance sector can just take the hint and get him something good.
So a trussed barchetta is just a super coarse ground sausage…?
Please feature Matt more often. When I meet him when you were over in the UK he was very cool, crazy knowledgeable & it would be great to see that on the channel. Cheers Al
one of the best i have seen .. gonna try this
Hi ananth foot raveu
The double chopping action was deeply gratifying.
You guys should do live stream videos and serve customers during them, double income for one video
Absolutely a top tier video. Anytime you got the BBQ guys together at the Chud shop, hanging and cooking is great content. So awesome to see Joe Yim…. hope you did a video with him while he is in town. And the dual chopping scene was awesome!
Enjoyed the video. Thanks!
Kingston!!!!
I never see anyone do it on YouTube, but I'd love to see guys tie up a roast in one continuous string. There's a method where you can do this instead of having to tie a bunch of different knots. It makes the meat much more uniform. Brad kinda mentioned it but I'd love to see it done. Others would benefit from learning that method
My goodness does that look bomb!!!
Love Matt, great guy! Thanks for the great video Chud! Hope one of you enjoyed the Opus X! ❤