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Insta: chudsbbq
Brine:
9000g Water
450g Salt
450g Hot Sauce
15g White Pepper
40g Garlic
8g italian herbs
8g Cayenne
Pickled Jalapeño
1 cup water
1 cup vinegar
Peppercorns
garlic
5g turmeric
20g Sugar
20g Salt
►Full list of things I use and recommend:
https://www.chudsbbq.com/affiliates
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Pots & Pans
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►Made In Stainless Clad Set
https://madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
https://madeincookware.pxf.io/jWNDQv
►Made In Wok
https://madeincookware.pxf.io/7mELnr
Knives
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►8″ Chef’s Knife
https://madeincookware.pxf.io/x9eXrd
►6″ Nikiri
https://madeincookware.pxf.io/5bWmy9
►Boning Knife
https://amzn.to/2zRXeZu
►Bone Saw
https://amzn.to/2YbOqYf
Meat Processing
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►Meat Grinder
https://bit.ly/3iLUPCE
►Sausage Stuffer
https://bit.ly/36zBfXX
►Meat Mixer
https://bit.ly/3JS66NJ
►Meat Slicer
https://bit.ly/3jgdxpS
Appliances
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►Weber Kettle
https://weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
https://bit.ly/3uEoQtx
►Sous Vide
https://bit.ly/3JNcR3j
►Toaster Oven
https://breville.oie8.net/x9jY6A
►Deep Fryer
https://amzn.to/3aOYISS
►Vitamix Blender
https://www.tkqlhce.com/click-100781720-13738096
►Kitchenaid Mixer
https://amzn.to/2IrAFir
►Food Processor
https://amzn.to/389w3Go
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
https://shopchuds.com
►Fogo Charcoal
https://www.fogocharcoal.com/?ref=iogwz4f6q0
►Wagyu Tallow
https://amzn.to/3laAWak
►Dough Conditioner
https://amzn.to/3YBWNZh
►High Temp Cheese
https://amzn.to/37W8MsR
►Pink Salt
https://amzn.to/2MYdPxY
►Sodium Citrate
https://amzn.to/3f3Zqw1
►Hog Casings
https://amzn.to/2Ccn4Ze
►Sheep casings
https://amzn.to/323XOgX
Small Cooking Tools
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►Pepper Cannon
https://www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
http://www.thermoworks.com/Thermapen-Mk4?tw=4724&a_bid=089ffafd
►Flame Thrower
https://amzn.to/2VQKwVR
►Fire Blower
https://amzn.to/2YFG4Z4
►Cold Smoke Generator
https://amzn.to/3KkUxOy
►Injector
https://amzn.to/34wtJIr
►Scale
https://amzn.to/3fw3Uf0
►Rub Tub
https://amzn.to/37KVMom
►Burger Press
https://amzn.to/2Y8B2m0
►Butcher paper
https://amzn.to/2X7D6KK
►Paper stand
https://amzn.to/2WKxl6S
►Cutting Board
https://amzn.to/3cJTdEW
Welding Tools
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►Blowtorch
https://amzn.to/2W25lLk
►Welder
https://amzn.to/3RRGghP
►Angle grinder
https://amzn.to/2V3pq3L
►Grinder Blades
https://amzn.to/2JWEx8x
►Chop Saw
https://amzn.to/3nMxF0Q
►Pipe Level
https://amzn.to/3cdNqGL
Camera Gear
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►Camera
https://amzn.to/3JToTuG
►Camera Lens
https://amzn.to/3lchQTK
►Tripod
https://amzn.to/3x3He0J
►Drone
https://amzn.to/2V7VIwK
Can you and will you smoke a pork butt on the new chud box?
I'm not a fan of all the vinegar, and I'm here in Texas with you although I know you're originally from New England. I think Brooke also commented on the "Tangy" taste. My guess is the Vinegar again. Not a BIG fan of vinegar and I use it very moderatly. Love to see you mix it up and cook on the Chud box even though I'm a Offset Stickbox and Pellet Smoking kind of guy. Loved the thought of brining the ribs and will have to give it a try.
Question what are you using on your wood table to heat up the pot in your videos?
Glad I just ate some Pittsburg hot links or there would be trouble, those ribs look awesome
You are a 16 mesh black pepper addict
What's goin' on in the offset behind you? Huh, huh?
I've been wet brining ribs for decades (no really, at least 20 years). My wet brine is 50/50 water and DWV (distilled white vinegar), with black pepper and lemon juice. Typically only for 12 hours due to the acidic nature of this brine as I don't want to "cook" the protein in the brine.
I never considered adding hot sauce though – but I will be adding that in now!!!
Beautiful clip..21k views in 8 hours…beast mode fella
I remember when I use to work at a bbq restaurant we use to brine our baby backs in apple juice, sugars and salt.
When putting mustard into the mop sauce and went "awe" I'm guessing the unedited version went "awe my ass" ????