The Chud Lighter should be named Boot Snake Blaster 🔥 🐍

@dylnfstr

24 күн бұрын

Save that for a new torch/flamethrower!

@Fifer1758

Күн бұрын

im new to the channel, whats the story with the boot snake?

I love when I get asked "whats that magic metal plate he uses?" It cracks me up because we've all been there lol

@onesicktantrum

24 күн бұрын

I've wondered for a long time. I assume it's a hidden induction burner?

@frcShoryuken

24 күн бұрын

@@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

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).

@shindukess

24 күн бұрын

It's also red yeast rice if you don't want to use food coloring.

@shaybaines7192

24 күн бұрын

I believe he did mention that in the video

@dbc006

24 күн бұрын

..and you could use beetroot powder, it doesn’t add any noticeable taste

Challenge you to have Brooke to make a bbq dish with out your help.

@txr0ckerpops

25 күн бұрын

That would be a good video

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'm definitely looking forward to seeing you cook some BBQ rattlesnake next week!!

I made some pork belly burnt ends with a peach glaze, those leftovers went great with some fried rice!

@frcShoryuken

24 күн бұрын

Pretty much any leftover bbq with fried rice is always an amazing combo

Not all heroes wear capes...another great 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?

you know it’s good when brad busts out the “DUUUDE!”

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.

Chud, you continue to impress us. Thanks for all your videos! Another one I need to try.

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.

You can peel ginger with a spoon! Works wonderfully

“So much flavor going on today.”

I picked up a pork belly this morning. Came home and this is first video to pop up. Must be fate lol

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!

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.

Love when I make something a week before Chud posts a video of the same thing.

I never knew how much I missed the Boot Snake cut scene until there were several videos without one. lol

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!!

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!

Pho with that Char Siu would be fire!

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.

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

I love making Char Sui, I make pork fried rice for the fam. They love it.

Looks legit brother. Try it with an air fryer. 25-30 mins and done.

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

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.

Taking back Sunday Brooke! Make damn sure is still a banger!

My mouth is watering. Cannot wait for some Char Siu snake.

I love bok choi. I cook it seared on a griddle and drizzled with sweet soy sauce.

shout out to Brooke's taking back sunday shirt!

nooooo...welcome back "toooooooo"...Chub's barbque! Awesome video!

That looks so money. We love grilled bok choy

Looks so good! Gonna give this a try. Thanks for sharing, Bradley!

That looks delicious!! As always another great video and an idea for a meal.

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

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

Well, I know what I'm cooking this weekend! Great video Bradley!

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! 🙏

My wife has me make char sui pork tenderloin just so we can dice some up the next day for fried rice. So tasty!

That a sick TBS shirt

I did this in sausage form a month or so ago. Awesome sauce.

It’s midnight and I am craving char siu now

We have a winner. It looks really awesome. Cheers, Bradley! 👍🏻👍🏻✌️

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.

I just bought a pork belly, maybe the last one in NorCal 🤷🏻‍♂️ I want this on a boa bun.👍

Made char siu ribs on the offset last nite fer dinner, just ate leftover while watching this vid!

You got a bubbly personality keep it up bro.

Wrapping pork belly is the way to go. Korean BBQ style is best.

everything I've seen on this channel looks delicious!

You could do a musubi style preparation with this one.

For the algorithms bay bay!!!

Love this kind of stuff! Looks great!

Hell yes. Looks delicious

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!

This looks good. And yeah, Char Siu is really not far off western BBQ now that I think about it....

Damn.....how quick does the sun go down in Texas?😮😮😮

Awesome!

Great! Thanks for sharing.

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?

Looks lovely! And giving me an idea for a dish much like yours!

Looks great! Keep up the great content!👍

5 spice and chinese sherry is the classic starting point.

Nice

Brad, WoW! I'm All In! Thx...

Very inspiring & sounds A mazing! Thank you for your work dude👊 Still an unanswered question within Chinese culinary..... Who choked General Tso's chicken?😅

Looks great man

Man you is killin me

I'd love to see an Uncle Roger collab

I would love to see you do a video of you in a barbecue competition 🤘😎

Great👍

Maybe, I've missed it in another video. But, what is the hot plate thing on the cutting board you use quite often?

In Aus our pork belly comes skin on 😊

Bruh!! I been waitin for dis one. Ima do this for sure

Need to put this in some dried rice..

Love it, would it be better over direct heat i wonder?

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!

Deliciousness bro!

You may have addressed this a long time ago, but what is the induction cooktop you use under that cutting board?

How does the trivet heat up What kind of Wizardry is this?

How does that heat plate work?

100% doing this in the next couple of weeks

I wanna see this on some direct heat ribs.

The knife you used to slice the pork was that a Victorinox?

You should do Ping Gai.

Lol me "leave these on about 15min or so" also me "its been about like an hour"

Excellent video. a

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.

you should really add the fermented tofu. it adds a real extra depth to the flavor.

Make Sancocho soon! ❤

Do you cook and temp in degrees Fahrenheit or degrees Celsius?? Have had much luck cooking at your temps in Celsius

Red DIE 40. May want to skip that one, guys. Everything else looks fantastic!

@BoydLakeMaine

24 күн бұрын

It's just beetle shells.

Waiting for the smoked ramen video to go with this meat

7:26 squirrel spotted on fence top right.

That would be baller in ramen

save the other half and make Steamed Bau's!

new here what is that chud plate that he uses to make the glaze? am i missing something?