"somewhere in the Shaq dong region". Bro I lost my mind laughing at that. Scared the hell out of my kid lol

@likdaplant

Жыл бұрын

That is what I thought I heard, but I wasn't sure

@younghdm1678

Жыл бұрын

yea that had me rolling 🤣

@wgm284

Жыл бұрын

I thought he was talking about a Chinese province

@MrBolognaTony

Жыл бұрын

😂😂😂😂😂 me too! Especially when he added "how you doin.?"

I love the balance of expertly crafted recipes with the fun little mistakes along the way. Choosing not to edit the peccadillos of every day cooking frustrations adds the human element. Also, the leg lift fart technique was executed quite well. Keep rocking these awesome vids man!

The “C’mon…rookie move…” always means it will be a good day!

Myself being a guy who needs more and more smokers and cookers, I have never really said to myself, I need a birch barrel. To me, it looks like the design is not correct. And now after seeing Bradley struggle with it, I see my first intuitions were correct. Just get a real santa maria grill and be done with it. The Chub Box would be a much better option as well.

@TMac0925

Жыл бұрын

Yep. Way too complicated. Overrated. There’s nothing you can’t do with an offset built with access to firebox with a grate. Low and slow, hot and fast, or both on the same cook.

@mojosvideos2298

Жыл бұрын

My exact thoughts as well

@rskeen16

Жыл бұрын

They make a santa Maria attachment for the webber. That also has the option for a rotisserie as well. That's what I am looking at getting for my next purchase.

@soumynonareverse7807

Жыл бұрын

Agreed

@brandonsmith2604

Жыл бұрын

It is an awesome grill/smoker. Just got to play with it at first. Brad definitely added waaaay too much wood at first.

For someone who lives on the Central Coast, it's good to see someone making tri-tip traditionally with the proper sides. The only thing you're missing is some beans which is awesome. A lot of people wreck it by not having the right sides or seasoning it right right on

I love when you break out the knives. I look for the snickers, gum, what ever is in the 2nd slot.

I am watching all the tr-tip recipes and now today is the day, going to do a reverse sear. Thanks for all your great advice!

I grew up eating Tri tip & Pinquito bean & Garlic bread weekly and then cooking and selling every weekend for years in Lompoc Ca. Brad, honestly I don’t see anything but perfection on my screen. I’m truly loving how you are adding homemade recipes for breads and other awesome side dishes that are easily shooting your channel above every other.

As an Irish man its nice to see our Kerrygold butter getting international recognition as the best butter!!

@maxwellmortimermontoure7274

Жыл бұрын

It really is the best consistently available butter.

@avedeler

Жыл бұрын

Kerrygold is what I have generally bought for butter for the past 5-6 years and I am in the US. It is the best available here!

@Mark-oj8wj

Жыл бұрын

@@avedeler Its the best available anywhere!

@jona5517

Жыл бұрын

I love Kerry gold butter...eat it straight up and it's almost like eating high quality triple brie cheese.

Love the snickers Easter egg in your knife set. Keep up the amazing work

Excellent video! I really appreciate how you show when you're on the struggle bus. We all wind up there at times, and it's nice to see how you work your way through it.

The video shows some interesting things. As a local to the Lompoc city, 24 miles away from Santa Maria. I give you full credit on the garlic bread. Dude, that was just awesome. The trimming of the fat cap but then left it on and placed it on top in the initial cook... Beautiful. That bbq.... no. The only thing good is that it lifts above the fire. Needs red oak. Needs parsley in your rub. Close bro... close... 805!

Thank you for not destroying it by "cooking it like a brisket".

@troyb6128

Жыл бұрын

Actually tri tip does dang good with a brisket style cook! But I prefer my Santa Maria style

I would recommend putting some lemon zest into the garlic butter as it really brightens up everything.

All of your breads and doughs always turn out so good. You are da man Bradley! And your BBQ isn't half bad either brother. Have a great day!

Bummed that the Weber Kettle series is over because there are a few amazing Santa Maria attachments for it. However as a Californian I approve of this Tri-tip. Great video as always

@PraiseWorthyLife

Жыл бұрын

They're better than this too

@nopeDOTavi

Жыл бұрын

Yeah man, shout out to Gabby's Grills Santa Maria grill attachment for my Weber 22, helping make the best tri-tips I have ever been able to make.

@rskeen16

Жыл бұрын

That's my next purchase option. Was looking at the gabby grill but their grate can't be swapped out. I want to be able to use a cast iron with the vortex center option.

I absolutely love your videos. Great information and humor in one place, plus your pacing is unbelievable. Keep it up!

I just made this bread with my daughter. It was fantastic! she loved it!

Your vids are awesome, thanks for sharing all these content with us :)

That looked amazing sir. Thanks for the upload.

Amazing! Loved you in Goonies and 50 First Dates by the way! 👍🏼🤙🏼

Dang man. You've got some mad knife skills. Reminds me of that cybernetic hero in the 1st Alien movie, doing the mumbly peg thing on one of the marines hand. Not just another bug hunt after all. Great show! And no, that snake Schtick never gets old. Always brings a smile and a chuckle.

Outside of using that specific grill to cook it, I give it two California thumbs up. We mostly use the Weber kettle with the coals on the side and cook it low and slow on the side till 125 and then put it on the scorched earth side to get the grill marks. Or just flip it a bunch because one of us forgot the dang thermometer and we are using the ol tailgater. Either way lol

I absolutely loved the voice over part! It allowed for some self reflection that we normally don’t get until the end of the video

Now that the weather is cooling down, Santa Maria sounds like a good idea. Gather the boys around the fire pit with a beer.

You, good sir, are dedicated to your craft and go above and beyond where we alll started. And that is why you are one of the best on YT!

Thanks for showing the event the experts can run into challenges. Keep up the good work.

I cook tritip all the time(it's easy to find in California) .... I tend to take the fat cap just about all off (95% gone) and I do HIGHLY recommend red oak vs post. I've done it both ways and there's just something magical about the red oak flavor on a tritip.

Looks awesome! I like seeing what you snickers... I mean sneak into your videos lately haha.

The snikers in knife pouch tho 🤣🤣🤣🤣 this guys the best!

This recipe looks awesome. Can't wait to give it a try. I'd be interested to see some more sausage making vids, maybe andouille or chorizo.

Love the vids bruh...lol. I appreciate all the cross references from other you tube chefs like, "lets doo eet". I spit out my beer when you yelled "Astro!!" . Thanks brother, you're informative and funny AF "as the kids are saying".

I really enjoyed the video. I did one recently on Smokey Mountain took out the water pan and put it on the top rack and it came out so good.

Love me some Tri-tip... that & flat iron steaks are my absolute favorite to throw on the smoker! May have to thaw some out today.

As someone from Santa Barbara County- the home of Santa Maria Tri-Tip- I never get tired of seeing the cut we grew up with!

I’m a newer fan and I love everything I’ve watched. I just wanna say, your knife skills are wicked, incredibly satisfying

I just found your chanel and saw a couple recepies. You create great content!

I'm loving the random items in your knife roll. Today, a snickers bar!!

Man that looks delicious!! I'm gonna have to try that sometime.

Would love to see you do a beef stew since it's getting cold weather. Great video as always!

Great video! I haven't laughed so hard in quite a while (re: voice over part). Really enjoy your content, thanks~!

Hello and welcome to Chudds BBQ. My name is a Chudley Robinson and Toodaay, I’m going to show you how I made this…. *Opens the lid* “Everything is coming up Chudd” Chuddaholics everywhere unite under the banner of brisket. Long live ATX

Great cook! - Thanks! - Cheers!

Add the searing box to your Camp Chef smoker and you have a beautiful tool for reverse searing tri-tip

Mmmm, tri-tip, one of my most favorite cuts for grilling.

Salsa on tri-tip is good. Chimmichuri is even better!

It's worth noting that Santa Maria style is not normal red oak, but the Coast Live Oak which only grows in CA. And, as it is normally for events with lots of people, the garlic bread is usually toasted then dipped in melted garlic butter. Makes for a perfect, messy improv sandwich. Good job on the cook, though. Like it redder myself, but I've seen too many people leave it on long and serve toast. Also appreciate that you stuck with a traditional salsa.

Thought for sure we were going to get a Chud scrape in this vid 🤟

That looks ABSOLUTELY WOOOOOOOOOW 🔥🔥😋😋😋😋🔥🔥

Dayum bro! That looks amazing!

I love Tri Tip!

Awesome job dude you crack me up..

The title is Awesome!!!

Absolutely perfect 🔥

First off as a native of the Santa Maria area, thank you for doing it the traditional way,everyone tries to fancy it up, the only thing you missed was the pinquito beans. And although you joked about Santa Maria Brisket, I have actually cooked a trip tip like a brisket and it was damn good

@drsalt4795

Жыл бұрын

Mmmm the hitching post

@troyb6128

Жыл бұрын

@@drsalt4795 the hitching post is good so was Jocko's but the best was the dudes in the parking lots in orcutt with the tow behind Santa Maria grills,

Thank you for doing justice to your tri tip. As a California resident I've been cooking Tri tip for the better part of 2 decades. Most people make the mistake of trying to overdo it. Tri tip is easy to make . I just use salt and pepper, smoke, reverse sear, Finish on the grill.

Awesome vid as always Bradly. Your missed opportunity was not using Chud rub on that trimming tip. Yeah, spg is great but that chud rub is phenomenal on tri tip brotha. Loved it man

Brad... just a Lil insite... I grew up in SoCal. Gree up on tri tip. Moved out here to Central Texas... and yall Texans really love tri tip. I smoked some, roasted some just like you did here... turned it into pulled beef... and so much more.... but every time I cook tri tip for a gathering I end up not getting but a slice or two cuz everyone kills the plate. That sir.... looks amazing. If you wanna tried and true marinade let me know.

Namaskaram my friend! Blessings to you! Thank you for the infotainment 🙂 I hope you continue to prosper and thank you for sharing your knowledge my friend! Take care, have fun and make wonderful memories with your friends, family and loved ones! 🙏

Fantastic!

You hit on it in the last minute but the true beauty of a tritip is the med-rare thru well done in one piece of meat. Everyone is happy. Ive charred a few in my day but they still were tasty. Just calls for an extra miller lite

11:18 😂😂 i was thinking that lmao. Looked good regardless!

nice to know the pro's burn the roast now and then too.

I like the idea of that salsa on it 👍

Love the snickers in the knife roll 🤣

I just made Carne Guisada from tri tip, amazing!!

Love the cameo's you have in your knife roll hahaha

I wanna see Chud rendition of The McRib!!!!

Boom! Snickers! Best Halloween candy

I saw your Leroy and Lewis buddies on Somebody Feed Phil on Netflix last night. The food looked amazing

Snickers! My favorite!

Looks like more effort than its worth.. as in a Weber Kettle is better money in my opinion and way less headache for me and my pocketbook. The meat looked good, but watching you fight the Birch Barrel priceless! How about some Andouille sausage for the next video?

saw that snickers you hid in there bro.. LOL! Happy Halloween! Nice cook as always.

You have a great gift of comedy and teaching. I was laughing out loud at this video. Thanks for the tips (not of the shaq dong, however)

Yo! You're always crushing it. Just wanted to give you a tri-tip idea that I do. Blue cheese - pile the coals to one side of Webber -season it up -place the tip indirect but keep her hot in there. Fat side up -cover and check it out in 25-30 minutes. Use the feelers to determine desired rareness. - once its looking good, create a foil border around the edges. This is to keep your crumbled blue cheese from falling everywhere. - dump on the blue cheese and cover for a bit longer #bomb

Looks great! I cook a few of these a month out here on the central coast. We generally use a regular pick de gallo kind of salsa or as of late, chimichurri. On the next go for the bread sauté a a tablespoon of garlic and then put that in with 2 or 3 sticks of butter. Melt all the butter down and remove from heat then add 1 bunch of chopped green onion to mix. Spoon this on to some toasted French bread. To be honest that barrel looks like a pain in the ass. Build yourself a chud santa maria pit.

@benjaminlindell2548

Жыл бұрын

Slow roll the tri tip, then blast it. -PNW

I LOVE a tri-tip

Those are some good looking Kevin Harts you baked there Bradley!

Gotta say, ya got some bad ass knife 🔪 skills......

Nice Snickers!

amazing recipe. def gonna try it. Why the celary in the salsa?

I though I saw that bad boy set up in the background been curious about them cool idea I think

Great cook! Don’t mind the probe hole. Perfectly cooked steak is the end result.

‘Shaq dong region’ 😄

Birch barrels look like a solution in need of a problem.

Shaq dong... I'm dying

@jeremydavis7468

Жыл бұрын

And here I thought the metric system was the perfect system of measurement… until today

Best part ( Mama's out of town ), mine is pulling out in five days yoohoo!

Thank you for not cooking it like a brisket. There’s Santa Maria grill attachments for the Weber kettle.

This is a staple in California for bbq, I was shocked to see its not common in all states

That’s not burnt…Just more Maillard reaction. Haha. Love Tri tip too

Having lived in Santa Maria, I have a constant craving for the tri-tip wrap. That said, Bradley, you missed a trick, normally the tri-tip is served with salsa and fresh tortillas (your press would have knocked it out of the park!). Also like to see your honest review of the grill, love the concept, I was wondering if it required a learning curve.

I'm sure you've heard it a 1000 times, but you should do a baltimore pit beef

Bro, you legit incredible!!! Not to be creepy or anything, but… if i was rich as hell i would legit purchase you lmao! Everything you make is legit miraculous

Awesome video! You ever thought about building a Chud Box with a Santa Maria grill built into it?

Watching him eat is the best part of his videos... 😂😂😂

Can you fabricate a stationary bracket above the fire with a removable grate, so when you raise the "cantraption" lol you can take your time with the process of removing or connecting the lid?

Hard to beat a good Tri-tip

Perfect chance to recommend a regional German fave called schwenk steak, research the origin and outcome,

Best thing in awhile..

Need to see a mimi weber series. Mini brisket 😆