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CAN YOU PLEASE DELIVER TO ARIZONA. 😋 THAT LOOKS GREAT!!

Great job my Bredda!!! Well done especially the butter in the basting. Some of us on the go like it slightly less juicy but that’s the thing about individualism.

Great vid! You can add shredded mozzarella and not get kicked out of Chicago

how do you clean your cutting board you got there after putting the raw meat on it? surely carrying that big guy inside to the sink would be tough.

Also an white sausage

Would be nice to see a ink and or blood sausage on the channel

How many cans of cooking spray did you use?

Well, I did my first smoked prime rib using master Chud's directions. All I can say is it came out unbelievable. My wife thought the internal piece was a little rare, around 125 degrees, so I took 2 thick slices and grilled them on my grill for a couple of minutes, one minute on each side. I tell you this made it even better. Our roast was around 5 lbs. I tell you.... the second day it was even better. I'm thinking maybe I didn't let it sit long enough on day one, hence better flavor on day two.

Made this video a year ago and I still go back to it!!!! Breakfast time!!!

Question. If I stuff then refrigerate over night and they don’t totally dry, I can set them in front of a fan to dry them out then cold smoke?

The secret to homemade American cheese is flies

Heck yeah

absolutely great video. I am baffled by the fact that Weber does not place the temp gauge in a place that actually is effective. they must know that this is not the correct place for it. I am going to do the exact same thing you did and add my own down low in the front. very strange to me that they have not corrected this defect.

Baste the bovril all over your steak with black pepper. Delishes

Eat it on a potato bun!!! Or a sweet Hawaiian bun!!!

A man who never eats a pork bun is never a whole man, what are you doing without a pork bun in your hand???

Bro that’s sick! One day I’ll have a shed to give that build a crack! Haha

I’m new at this what is Bark ??? Is it the burnt char stuff .

Did you sear the fat cap at all during the cook?

Cheese is an option in Chicago btw

Yes sir !!!!

$3.99 lb for prime...I wish lol. Just paid $3.89 lb for choice on sale.

Bought your SPG rub from pro smoke, which is a UK based barbecue website they sell all if not most of the chud rubs really enjoyed it will definitely get more

I’m sure you know this trick but put cotton gloves on under your rubber gloves and you can handle hot stuff without burning yourself

You need to combine the new bell of approval with the official taste test and teach your puppy to ring the bell if they approve of the dish.

Got a new knife I see 😂

No item-Guess

Chud sticker-Guess

What were you using as a heat source when you made the sauce? Saw a little plate, super curious.

Buffalo chicken sausage next?

Pressure washer. The end.

Looks killer

If you want Bones to try something really weird, try Surströmming

For the algorithms bay bay!!!!

unfortunately I think bradley jumped the shark already. He is on the backside now. It will be hard to keep up ideas worth making.

Chud u are my favorite pudd keep it up!!!!!!!

The philly version would have sharp provolone and broccoli rabe with spicy mustard optional

If I cook them at 275 for 3 hrs they are done. I see 4 and 5 hour rib cooks and scratch my head. Any suggestions guys? How are they so juicy?

You were in my neighborhood!

Like a fetishist.. chop faster.. chop faster.. lol... cheers

Looks great but too much work

Thanks

"It's been awhile since I had some baby backs on a Weber Kettle, I tell you what". 😅 Love the King of the Hill reference

He said it tastes like sea men 😂

At Al's Italian Beef in Chicago, they definitely will put cheese on it and in fact my favorite order is the combo with cheddar and hot peppers.

Needs more potatoes should of called in sausage with tots in it

Yes, definitely

Never done Jalapeños on my baked potatoes now I will.

Yeah. I’ll be trying this over the weekend.

The only thing I've seen that I think would make things a little easier is if you're hot box on your smoker was a top load instead of a side load