I own an offset smoker because of this channel.

@craigjohnchronicles2504

Ай бұрын

Now you need a direct heat cooker because of this channel. :)

@185MDE

Ай бұрын

@@craigjohnchronicles2504 that chud box looks prettier and prettier every day!!!

@carllarsson8020

Ай бұрын

Me to!

@johndobbins3880

Ай бұрын

I got rid of a direct heat cooker to get an offset, now I know I need both!​@@craigjohnchronicles2504

@connerduff4852

Ай бұрын

Same Chuds is the man!

I love the Bones tries weird food segments.

Glad to see Brad & the boys using good glassware for good bourbon.

The knife Rollout/rollup still gets me every time and I’m not quite sure why. Those pork steaks look amazing!

@topshooter2006

Ай бұрын

I never paid much attention to the knife roll other than I always thought it made a nice presentation and I wanted one, but I didn’t understand why it was in every video. And then about a year ago, my wife pointed out that he had something hidden in the knife roll. Now I slow down and look every time.

@gregoryruth2949

Ай бұрын

Seems like the knife roll has a different random item in it every time. Today looks like a shaving brush.

@drachen6096

Ай бұрын

@@topshooter2006 Yeah there was a tech deck in there one time

I love the honesty when things don’t go as well as you would have liked. Happens to us all 👍🏻 Still looks delicious.

As much as I love the pork idea here, that Elijah Craig Toasted Barrel is killer! If you want something even better and at around the same price point, grab a bottle of Michters, Single Barrel, Small batch. Freaken amazing! and goes super well after a nice smoked pork feast.

I'm from the St. Louis area, and we make a lot of charcoal-grilled pork steaks. They are usually only 3/4-1" thick, but flip and sauce.

Love that you were honest about your process and the outcome not being exactly what you wanted. These videos are so good! This helps me a lot when I am doing cooks to try stuff out and be a bit more of a free spirit. I don't have to constantly reference materials because I have binge watched all of your videos (and some other channels but your are my #1 ;) so I have developed a bit more of a feel for BBQ rather than a step by step process between experience and watching these videos. I appreciate what you do Chud!

Pork steaks in STL are often grilled over hot coals with BBQ sauce. My favorite way is to get about a 2 inch cut, season it like a pork butt, then smoke it until probe tender and sauce it up and serve.

B-Rob should be the new stand-in for Jack Black in Tenacious D when JB has to go film another panda movie :-)

Pork steak is one of my favorites, I smoke them to 140 then sear, nice and juicy

Chudley!!! When is that grill gonna be available?? That looks incredible!

I lived in Korea, and I ate a lot of weird stuff, but I drew my line at the silkworm pupa.

Love a good pork steak.... never cooked one whole like that. Usually slice up a butt into steaks about 1/4 in thick, grill it off. Going to miss Joe Yim in the vids...Been great seeing the BBQ guys together. I had a idea... You need to have someone draw a Mt Rushmore theme with the faces of the BBQ pit master you hang with.

Maybe slice them and reheat in sous vide, then do a super quick hot sear over the direct flame

Does anyone else say to themselves “pat it dry” when they dry anything!!

@tonydeangelo7317

Ай бұрын

Yes and I hear ding ding in the background too!

@twistedsphere

Ай бұрын

totally!

@gavinmclaren9416

Ай бұрын

Yes, and I always comment to myself (or anyone listening) that to not season the sides is a "Rookie Move". I always say this now, without fail.

@twistedsphere

Ай бұрын

@@gavinmclaren9416 my wife and I do that too lol

Someting I have never seen watching many BBQ influencers admitting it did not turn out as good as expected, I appreciate the honesty New sub 💯

I hope "spike" found his way home.

I know it is a barbecue channel, but reheating sous vide is the way to go heating up meat without creating additional cooking. Or maybe wrapped with some iberico lard.

This looks like a great version and I like that you post videos of the cooks that don't turn out like you planned - gives your channel a real life vibe. I haven't made a pork steak in awhile, I usually cook them like Snow's does: thick and slow grilled 12"-18" over the coals. I use TexJoy steak seasoning and they taste just like Snow's pork steaks.

@chud pork steaks cooked on Weber indirect with pork rib rub. It's AMAZING

Thank you for introducing me to pork steaks on elevated direct heat

Brad finally learned how to name his videos right. Watch his views go up!

Thanks for exploring different ideas and showing less than expected outcomes. Keep it up you might stumble onto something next level.

The steaks look great. Lovin the bourbon/whiskey shots at the end lately

i need an update what happened to Spike?

YO! that would make a fire Banh Mi sandwich!

The chud chimney flame was looking like it was getting out of control for a minute there haha great video

Awesome, well done lads.

Great video! Thanks for sharing.

Can you show us a few ways to use the built in grill on the offset? Looks like it’s a bit odd to use

I love how the Chud shop is more like your own personal bar when you guys just hang out there in the evenings. Shop by day, bar by night 🤣

I love this channel, regular watcher of the videos In STL where pork steaks are a staple, 0% of people would watch this and believe you're doing what we call pork steaks. They're sold pre sliced from the pork butt into steaks already, very economically priced, and usually they're cooked on a Weber kettle with lots of Baby Ray's. Hope you do a version 2 of this with the steaks cut!

A very nice cook. I like the bark on the pork. Cheers, Bradley! 👍🏻👍🏻✌️

I was drinking Elijah Craig before it became popular. It used to be the best cheap high-end, before the price hikes. I bought it for under $20 a bottle for the small batch...lol

I often get pork steaks from the store, marinate them (usually a dijon vinaigrette), and throw them on the grill. Heat up a side or two, and that's a good, economical meal. If I'm doing chicken or smoking something, I'll make a couple pork steaks or country ribs ribs to snack on while waiting for the main course to finish.

It would have been interesting if you did a thin deli slice on that pork while it was cold, then warmed up on the flattop. Almost like a cheese steak sandwich

I have a couple of those Cuts walking around in my back yard at this very minute. Come September/October they will be hanging out in the Freezer.

Awesome!

Deliciousness bro!

I have done these as thick steaks from raw with homemade jerk as a marinade and they come out very good. About 250 for a while and finish at a little higher temp.

Burnt end style in sauce would be great for appetizers.

This is the cut we use in the Netherlands for pulled pork. Its highly available and cheap as chips.

Awesome

I did something exactly like what you were looking for, but by accident. I had a piece of shoulder pork but it was very loose (more shoulder including the copa than the copa alone), so I tied it really tight with butchers twine to keep it together. After I took it off, the texture was more Deli Loaf type than smoked meat. But, it was the softest juiciest shoulder I've ever made. Griddle it in round slices just like that and it was amazing.

Look a lot like pork neck, something we use a lot in Europe.

Man. I want to get this just to put it in my next chilli with leftover brisket.

For the algorithms bay bay!!! And Mighty Joe? Instant classic!!!

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

Kinda like these vids with all the guys because theyre like half about the food and then half just kinda just messing around, good vibes

I see a gosney dome in the background. Smoked meat pizza sounds goood

That looked really good! Maybe chill overnight, and then slice thin on a meat slicer, and reheat in a kettle of western N Carolina Texas Peat mop sauce? Would make an awesome sandwich! Was that Chud Box stainless steel?

Dude, you are so funny! Love the running gag hiding an "Easter egg" in your knife roll, different for each vid!

I've had those silk worms from a street vendor when I visited korea, the pupa is better than the worm itself, but I'm not a fan lol. I'll try anything once though, especially those pork steaks lol

Here in Australia, a pork shoulder is tricky to find, this cut looks a lot like a pork neck (collar butt) and is easily found at most butchers. Love this idea, keen to give this a crack. Did my first rump cap reverse seared on the weber kettle at the weekend btw. Sooo good. Cheers Brad.

@Chudsbbq Have you tried thick cut St.Louis style pork steaks on the offset ?

There is a bbq place here in Alabama that smokes this cut to about 165 and puts it on the meat slicer, Slices it super thin for sandwiches. They are amazing. You should try it.

Reheat in the Sous Vide. Then sear it off.

Always funny when it says 0 views but has multiple likes

Another awesome video... love the experiments... what do you think if you brought it up to only about 145 - 150 degrees on the offset... kinda like sausage ... then next day flat top/ charcoal grill?

Try in a Cuban Sandwich.

Time for another build video

I saw you and Joe at Snow’s on March 23 but was too star struck to say hey 😂

You are so damn honest about your outcomes. I could see slicing it quite thin, then griddled and piled on rye with slaw and a tangy sauce.

I did a pork loin on my Chud Box last night. My God did that come out tender, juicy, and delicious.

💥 VIDEO SUGGESTION! ... what's the best way to warm up a steak or any beef, gas , microwave, grill , oven, ect? 💥

when is that charcoal grill going to be available to purchase?

Dryyyyyy😮

I'd eat that...and now need Toasted Barrel in my life. If you can find Jefferson's Tropic I highly recommend.

Did the dog ever leave?

what knife wrap is this

Have you ever made smoked pork chops? I used to get them from German Butchers or Amish markets. Can you make them?

por favor chili rellenos y tortilla de maíz chef y agave Margarita por favor

What happened to Spike did he finally leave ?

Everyone wants to know, did Spike find his way home?

Not related to your main content whatsoever, but you should try if you can get ahold of the Elijah craig barrel proof c923, it's so freaking good

I think it would have been awesome to have sliced it thin and made some type of hogie

Have bones try lutefisk

I'm just sayin, that flat top grill combo? instabuy.

Maybe you were too "smoke-centric". Haha. Wish I had in for dinner.

Shaving brush

Put that on the slicer and make some deli meat. And the pupa? NO F-ING WAY.

Why did you put them in the fridge?

love seeing Twin Creeks in the background...how come I never see you guys smoking or bbqing when I drive by?? Looks great though...soon as I get the cash, I'm swinging by and grabbing a chud box or offset smoker

hey Bradley I'm curious have you ever tried to smoke Plant based "meat" and if so how did it turn out? I actually tried an impossible whopper and couldn't really tell the difference but I doubt the same could be said for steaks

@r.slaurent437

Ай бұрын

HERESY! DRAG HIM TO THE INQUISITOR!

@TheJeracuda

Ай бұрын

@@r.slaurent437 like I said when it comes to steaks I'm sure you can tell the difference but I'm curious about it

Why would Spike want to leave?

Maybe a lower temperature? Pork would have not dried out

What happened to Spike?! Is he the new shop dog? Inquiring minds want to know.

Boar bristle shave brush.

I'm guessing that's over cooked. I like to do pork steaks direct like beef steaks.

Makes me envious that you buds to hang out with based on bbq. You guys definitely have a good time.

Mop sauce

So what happened to the stray dog?

👢🐍

Where is the chudd 65?

Interesting technique. I for sure expected you to slice it into steaks before smoking. I still think that's the way to go, as you get more surface area for seasoning/bark plus a shorter cook time.

I love pork steak, unfortunately most if not all meat departments and butcher shops cut them with all sorts bone and blade steaks still attached….best bet to do it your self is to get a whole pork butt and cut and tie it your self.

I came to say that it looked dry. Pork steak would be good at about 160-165. Like you said, it's not pulled pork.

Try actual cod livers in a can. We eat them.

I have no doubt that tastes great but that's not how you cook a pork steak. Check out how to grill/smoke a St Louis Pork Steak.

@turtal46

Ай бұрын

Yup, they look good, and is definitely pork cut up into a steak, but these are not pork steak.

@TRE601

Ай бұрын

That is exactly how “HE” cooked “HIS” pork steak.

@turtal46

Ай бұрын

@@TRE601 Sure, you can call anything whatever you want, but these are not what you would call a traditional pork steak. I could make "burnt ends" from picanha, but they aren't really burnt ends though.

@TRE601

Ай бұрын

@@turtal46 he was not trying to make traditional pork steaks. He said that many times. He has videos where he has made traditional pork steaks.

@turtal46

Ай бұрын

@@TRE601 I believe he said he was going to try using the offset, and that was the major difference? Unless I missed some dialog somewhere, he didn't make claim that he said anything about them being THAT different "many times"? He even said he messed up on how he would have warmed them up? I'm not saying they don't look good, or only one region of the country can make a specific dish the "right way". Heck, I've had some amazing Jersey Pizza is places that most certainly aren't near New Jersey. At the end of the day, I'm being pedantic and just being silly. Apologies if I came off as gate keeping