Chinese BBQ! | Chuds BBQ
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- čas přidán 6. 05. 2024
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ChudsBBQ.com
Insta: chudsbbq
Marinade:
4 Garlic Cloves
2” Ginger
100g Brown Sugar
55g Oyster Sauce
65g Soy Sauce
10g 5 Spice
3g White Pepper
20g Shao Xing Wine
30g Hoisin Sauce
5g Sesame Oil
►Full list of things I use and recommend:
www.chudsbbq.com/pages/affili...
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
madeincookware.pxf.io/jWNDQv
►Made In Wok
madeincookware.pxf.io/7mELnr
Knives
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►8" Chef’s Knife
madeincookware.pxf.io/x9eXrd
►6" Nakiri
madeincookware.pxf.io/5bWmy9
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
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►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
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►Weber Kettle
weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8.net/x9jY6A
►Deep Fryer
amzn.to/3aOYISS
►Vitamix Blender
www.tkqlhce.com/click-1007817...
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Wagyu Tallow
amzn.to/3laAWak
►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Garlic Mandolin
amzn.to/3u144YO
►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
www.thermoworks.com/Thermapen-...
►Flame Thrower
www.chudsbbq.com/products/sea...
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Camera Lens
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►Tripod
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►Drone
amzn.to/2V7VIwK - Jak na to + styl
The Chud Lighter should be named Boot Snake Blaster 🔥 🐍
Save that for a new torch/flamethrower!
im new to the channel, whats the story with the boot snake?
Hey Bradley, the actual source for the red color of char siu is an ingredient called fermented bean curd! You can find it pretty easily in any Chinese grocery store if you want to try it. Be careful though, chili bean curd is right next to it, and looks even redder, but it's not the same (but great for many dishes though).
It's also red yeast rice if you don't want to use food coloring.
I believe he did mention that in the video
..and you could use beetroot powder, it doesn’t add any noticeable taste
I'm definitely looking forward to seeing you cook some BBQ rattlesnake next week!!
I love when I get asked "whats that magic metal plate he uses?" It cracks me up because we've all been there lol
I've wondered for a long time. I assume it's a hidden induction burner?
@@onesicktantrum Nah, it's just a trivet that he puts a preheated pan onto. I'd always go digging thru the comments to find out what was going on too and finally found an explanation lol
The cuts of pork belly with the rice and wrapped in a grilled pok choi leaf would make a great appetiser/side dish for a big cook! A pile of those on a dish in the middle of the table, winning!
I made some pork belly burnt ends with a peach glaze, those leftovers went great with some fried rice!
Pretty much any leftover bbq with fried rice is always an amazing combo
you know it’s good when brad busts out the “DUUUDE!”
Great video as always! What I really like about Brad is the ability to introduce his way of cooking BBQ without pissing off the community, meaning meat “has to be it”.
He takes chances and pairs meat with rice, even gets close to sushi sometimes and everybody is enjoying it.
Great stuff!
Challenge you to have Brooke to make a bbq dish with out your help.
That would be a good video
Love these cooks. I am still amazed at the plate on the cutting board that boils things and no smoke from the wood. Is it the magic of tv?
Check out Harry Soo's cha siu sauce recipe. He shows the recipe with the red fermented bean curd and red yeast rice. He also teaches about the shortcut Lee Kum Kee jar sauce. Cutting the meat into strips gives more surface area for marinating and bark. Also it's usually cooked a little on higher heat to seal in the juices then lower heat to finish cooking. Mix the foil pork juices into the glazing sauce to drizzle on the rice and meats.
One of the finest baby bok choy recipes I've ever had was simply garlic, ginger and sesame oil, added toward the end as it was stir fried.
Love when I make something a week before Chud posts a video of the same thing.
Not all heroes wear capes...another great video.
I've watched several dozen of your videos, and in many you ask us to tell you what we want to see you cook next. I think we all know that a RATTLESNAKE cook is inevitable and MUST be done. You could do a series, grilled, smoked, BBQ'ed, etc!!
Glad to see the the flies aren't just brutal out here on the Texas gulf coast. Made some Bachan’s pork brisket this weekend and got absolutely swarmed.
I picked up a pork belly this morning. Came home and this is first video to pop up. Must be fate lol
I just received the other day your leather knife pouch and some of the snakebite rub... Love that rub very taste with a a kick but not overwhelming but just right. Thank u and love it all and for the fast shipping out to Conn.
You can peel ginger with a spoon! Works wonderfully
“So much flavor going on today.”
I'm so happy my grocery store has decent slabs of pork belly. Excellent texture. The "red" food coloring does help in a placebo way ✊thx chudbud
Well, I know what I'm cooking this weekend! Great video Bradley!
Pho with that Char Siu would be fire!
Looks so good! Gonna give this a try. Thanks for sharing, Bradley!
Hi Bradley. Thanks for all the great videos! You actually made me pull the trigger on buying my first offset, and I'm having so much fun learning and experimenting. I'm also happy you didn't go with the Lee Kum Kee Char Siu sauce on this one, like a lot of people do, because that stuff is just way to overpowering (and extremely salty). Keep up the good work!
My mouth is watering. Cannot wait for some Char Siu snake.
That looks delicious!! As always another great video and an idea for a meal.
I love making Char Sui, I make pork fried rice for the fam. They love it.
Fermented red bean curd is what supposed to give it the red color but it doesn’t work well
Food coloring gives ya the vibrant dark red color
Great video guys. love pork belly, can't go wrong with it . Flavor is always fantastic this is a great recipe I think I will try
Thanks for the recipe take care be safe cheers
Love this kind of stuff! Looks great!
I just made this last night!
For the first 90-120 minutes, I place a tray of water underneath or near the pork belly, trying to create steamy environment. It keeps the meat side from getting dry during the cook, and helps soften the fat better.
After that, I finish with the temp at 325 to get the top layer of fat dark brown & crisped.
Also, I’ll typically cut the portion you used into 8 rectangular pieces.
When it’s done, I slice it pretty thin, cutting perpendicular to the long side. The slices end up about square in shape.
I love bok choi. I cook it seared on a griddle and drizzled with sweet soy sauce.
Looks lovely! And giving me an idea for a dish much like yours!
awesome stuff. I normally like country rib for Cha Shu. I also thought about the color for a while, normally they use a "red/southern aged tofu" to get the red color. but I figure if we just smoke it (likely the traditional way of doing it) it would impart a red color without the need of a coloring agent.
also normally we use maltose at home when doing it, think I'm gonna try it too to see if I can get it to tack up and add a bit of 'malt' flavor
Great! Thanks for sharing.
Taking back Sunday Brooke! Make damn sure is still a banger!
It’s midnight and I am craving char siu now
I never knew how much I missed the Boot Snake cut scene until there were several videos without one. lol
shout out to Brooke's taking back sunday shirt!
My wife has me make char sui pork tenderloin just so we can dice some up the next day for fried rice. So tasty!
nooooo...welcome back "toooooooo"...Chub's barbque! Awesome video!
everything I've seen on this channel looks delicious!
Chud, you continue to impress us. Thanks for all your videos! Another one I need to try.
I did this in sausage form a month or so ago. Awesome sauce.
You could do a musubi style preparation with this one.
Looks legit brother. Try it with an air fryer. 25-30 mins and done.
Made char siu ribs on the offset last nite fer dinner, just ate leftover while watching this vid!
That looks so money. We love grilled bok choy
Hell yes. Looks delicious
Looks great! Keep up the great content!👍
Great video. Try it with pork neck cut along the muscle bundles. Amazing! I do the same as you with honey. A short cut for the sauce is Lee Kum Kee, the OG Cantonese Chinese cooking brand. However I do appreciate you go the extra mile to make sauces from scratch (and breads, sausages, etc).
Love your videos Bradley. Thanks! 🙏
We have a winner. It looks really awesome. Cheers, Bradley! 👍🏻👍🏻✌️
This looks good. And yeah, Char Siu is really not far off western BBQ now that I think about it....
I just bought a pork belly, maybe the last one in NorCal 🤷🏻♂️ I want this on a boa bun.👍
Very inspiring & sounds A mazing!
Thank you for your work dude👊
Still an unanswered question within Chinese culinary.....
Who choked General Tso's chicken?😅
Two things: 1) this recipe needs to happen! 2) Brooke’s Taking Back Sunday shirt!
Awesome Char Shu sauce. Got my charcoal chimney yesterday. stoked. took two days to get from Manchaca station to Ben White lol.
Awesome!
Love it, would it be better over direct heat i wonder?
Looks great man
5 spice and chinese sherry is the classic starting point.
Brad, try that marinade on chicken. It's great.
Not a fan of grilled bok choy as it can get bitter but it looks tasty!
I would love to see you do a video of you in a barbecue competition 🤘😎
Chud you should consider doing leftover videos. You make a bunch of really good meat but then what do you do with all the leftovers? What kind of meals do you make with the leftovers from your videos?
Damn.....how quick does the sun go down in Texas?😮😮😮
You got a bubbly personality keep it up bro.
Bruh!! I been waitin for dis one. Ima do this for sure
Maybe, I've missed it in another video. But, what is the hot plate thing on the cutting board you use quite often?
Great recipe. Bradley - what is the disc you heat the sauce on? Do you have induction built into the table or is it an electric cooker? I love it and want one!
You may have addressed this a long time ago, but what is the induction cooktop you use under that cutting board?
Nice
I wanna see this on some direct heat ribs.
Brad, WoW! I'm All In! Thx...
Do you cook and temp in degrees Fahrenheit or degrees Celsius?? Have had much luck cooking at your temps in Celsius
100% doing this in the next couple of weeks
That a sick TBS shirt
For the algorithms bay bay!!!
Deliciousness bro!
Great👍
You should do Ping Gai.
Need to put this in some dried rice..
How does that heat plate work?
The knife you used to slice the pork was that a Victorinox?
Make Sancocho soon! ❤
back in January I did this with Ribs and a porkbut flsttened or spatchcocked ..deboned and felletteted lol i dont know what to call it.,... I also could not find charsui sause and had to make some... it came out really really good.... but doing it on BACON !!! oooh man.. coming right up ..idea was from Guga it was his side .. def trying this this week.. ty for the idea
you should really add the fermented tofu. it adds a real extra depth to the flavor.
new here what is that chud plate that he uses to make the glaze? am i missing something?
Excellent video. a
In Aus our pork belly comes skin on 😊
At the beginning ov the video you cut the meat in 2 pieces. You said they were different cuts of meat. Did you taste a difference in the end? Just curious. Thx.
Great episode.
How does the trivet heat up What kind of Wizardry is this?
Wrapping pork belly is the way to go. Korean BBQ style is best.
Waiting for the smoked ramen video to go with this meat
Hi mate from Australia, can you do a vid on Jamaican turkey thigh, or maybe just a Jamaican jerky turkey, I did one a couple weeks ago and it was phenomenal, cheers
I'd love to see an Uncle Roger collab
Man you is killin me
7:26 squirrel spotted on fence top right.
Red DIE 40. May want to skip that one, guys. Everything else looks fantastic!
It's just beetle shells.
i have an idea for your cubano sausage use dehydrated pineapple in your spice mix