The Number 1 BBQ Joint in Texas! | Chuds BBQ



Great Time hanging out at Goldee’s BBQ With @MadScientistBBQ and @jirbybbq
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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. There’s SO MANY Black BBQ Master’s out there in Texas. So to call them the number 1? Lol 😂 that’s funny. Besides I don’t see you visiting a Black Owned Business yet (not saying you haven’t, but I haven’t seen none yet) so yeah) 🤨😤

    You missing out on so much great BBQ food mixed with the Black Soul!!

  2. I NEED help from the snake in your boot!
    I have a picnic to go to and I want to bring smoked pork butts. But it is a 6:30 minute drive. First question is will a pork butt rest for that time or a couple hours longer and not turn to mush? How do I transport it? I found heated electric coolers that say they hold 130° temp. I'm scared of turning it into mush and how to transport? Do I use aluminum or paper to wrap?
    Snake in the boot, PLEASE help me!

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