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Ssamjang
Demi Glas
Vermouth Jus
►Full list of things I use and recommend:
_________________________________________
►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
24 Comments
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I just made this today, best piece of pork I have ever had, also confirmed by everyone else that was here!!
With this type of title/clickbait, your gonna soar in them views vufrt
Why is it hairy 😳
Long Live the Chud
hear me out… make that pork belly into smoked pork snausages
ChudClog
What temps did you cook at?
Ssamjang with pork belly is a heavenly combination. And to introduce this to low and slow smoked goodness is absolutely brilliant! Love love all your videos! 👍❤️
for crispy skin (pork or chicken) once you boil the skin side to soften it, use a microneedling roller on the skin its so much easier than standing there stabbing away with a fork or using toothpipcks ect like others do. The women in your life with tell you what they are ecatly but its something like 'micro dermo needle roller' basically put those 4 words into google and i'm sure it'll find something. once you've ran that over it a few times you can brush with vinegar to get the really airy crisp skin (Chinese technique to get super crispy skin on crispy pork)
You have to prick the skin with a fork and then roast the skin side for the bubble effect.
I just shot cola out of my nose when Carl came quietly out of no where! It was so creepy, it was perfect! 🤣🤣🤣
Do you think the direct over the coals method would work on a PK Grill? Or would the meat be too close to the coals?
Seriously you rock!! Great videos!! I can't wait until I can get the Chud press.
What is that cook top you used to make your sauces? how does it work and where can i get one?
CAN SOMEONE PLEASE EXPLAIN THE MAGIC CHUD STOVE THAT SEEMS TO GET IT'S HEAT FROM THIN AIR I'M DYING.
I made the recipe in the smoker then my gas grill when upped to 375. When pork done skin was still rubbery. Not crispy. Not sure why.
I would get crispy rotisseried pork belly in the Philippines. It was just seasoned with coarse salt. It was amazing.
Looks like the shiznit!
Luv this channel, if I was yer neighbor I'd be yer official taste tester. I think you could make an old boot taste great on the Chud smoker!
Lovely work there. Appreciate your time doing it. I’m sure your family and friends love you very much.
Heterogeneity. Who knew: you actually CAN use that word in a BBQ context.
My go at this worked brilliantly. I used water in the bowl of a WSM for the first 2hrs at 250f skin side up, then no water and ~350 for ~90 mins skin down. I just used salt, pepper & cajun spice on the meat side, next time I'd not use the cajun, it didn't really work. I spritzed once or twice with apple cider vinegar during the skin down high temp stage.
OMG do I need to say more….
Giving this a go on a Weber Smokey Mountain tomorrow – my skin on belly is in the fridge drying out now 🙂