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I'm Korean, and I don't think you should worry about people commenting on your kimchi-making process. I was very surprised at how identical many of your steps were to the authentic methods of preparation. While I obviously won't be able to taste your version myself, I'd say it's pretty close to what we have here in Korea. Well done!
Definitely watched every video you have, longtime lurker; just wanted to commend you on your tremendous work ethic, creativity (in multiple domains) and commitment to flavor. Bravo!
Brad.... I just splattered my screen spitting my drink on the "Official Tase Test"!!!!!! This sounds like an amazing recipe. Can't wait to give it a try.
I can't imagine there are too many Texas BBQ guys making kimchi. You and Evan are awesome. And as for those kimchi police, there are variations to kimchi as many as there are households. Rock on brotha.
I saw you in Wilson’s BBQ’s video where he was hanging out at your shop and it honestly looked like a blast haha. Keep making all these awesome videos buddy.
Piece of advice for fermenting Kimchi, go ahead and use a lid that allows for an airlock. The kind you would use when making mead or something like that. It just makes it so you dont have to manually burp it. Otherwise, I WISH i had been able to taste that.
The most impressive part of this video is that you finally figured out how to open a bag of charcoal properly. Oh yeah, beef cheeks look amazing, def gonna do this soon.
Sweet baby jesus, two of my favourite things to eat, in way I wouldn't have thought to put together. Chud your videos have inspired me to go and pick up a weber kettle and get bbq'n, even in this English weather. I have some beef ribes cooking away now. Dude thanks for making this channel !
Great video. I've made beef cheeks before but never found a good video on trimming them. I thought I might be over trimming them, but I guess I wasn't. There is a lot of waste.
Just bought a case of beef cheeks . Going to try this for sure! Own a bakery in Utah and always appreciate that you bake your own bread/rolls. Much respect
Out of everything I have ever seen you make, this is what I want the most. Cabbage rolls are my favorite comfort food. This is saying a lot because most of what I see you cook I want.
Great video. I have never tried either of the main stars of this video, but after watching this, made me 100% want to try it. Keep up the great videos, very entertaining and love the content!
You know it's a nice homage when the dude you're homage-ing loves it 👍This really made me want to try making kimchi! And the "official taste test" was the best to date 😄
Reminded me of being on the streets of Pusan. Good chow. Had a friend served in Vietnam an ROK special forces came back with him and was going to college. We worked at a factory and Kim would make us a months kimchee and kept in I. The crocks on the closet shelf yum it was great.
Dammit Bradley, you know how to get those taste buds going! Well done, yet again!! Looks like you need to take a trip to Korea for a bbq food tour and all the different types of kimchi that are possible. You won't be disappointed!
Need more of that build videos of the reverse smoker. I need to see the finish and cook off please, and please actually do a couple of cooks on it for comparison. Thanks
Looks Awesome. I might have to give it a try. You inspired me to make a Texas Brisket Sausage after watching your single ingredient sausage. I ground a less than desirable brisket then only used SPG for the seasoning and cold smoked for four hours like you did in your pellet smoked sausage video. They came out awesome. Not sure if you look at the Facebook group but I posted some pictures. Definitely doing them again. Keep up the good work.
Stop giving away all the secrets Bradley! Kimchee on BBQ... try making just the sauce and using raw cabbage/cut-up, dry coldslaw. Gives a crunch when you bite down, sweet/sour/salty/smokey with a little heat you just cant beat in bbq. Been doing it for years this way.. but now the cat is out of the bag. Easier than making the week long kimchee.. just make the sauce and pour it on. Of course its not a wrap... but then you put it in bread.. that a sandwich? Great video!
When I make sauercraut I put a paper towel over the jar and a piece of plastic wrap and hold it on with a rubber band. The paper let's it expel gas and the plastic still keeps out yuckies
The fanciest cabbage roll I've ever seen lol!! The holiday staple for my family is ground beef mixed with rice wrapped in cabbage and cooked in tomato sauce/soup. But personally, I think I'd rather have this version haha.
I said the same thing when he held it out on display, it’s a Cabbage Roll!! I grew up with them also and they have been a staple of our family for well over a hundred years!! This would have to be a fantastic version!
I hope Dave had a ZBiotics, looks like he might be in for a bad morning...LMAO🤣. Never had beef cheeks, gonna have to try it now, I've got no choice after seeing Dave take the ultimate taste test, it would be Sacrilege.☝
Question?? How many beef cheeks for feed 80 to 100 people? Where is a good place to get bulk beef cheeks I was in Buda for a wedding this past November at Fall Creek Vineyard in Driftwood. Thanks
I've asked before, I'll ask again (until I see an answer, that is): why do you sometimes use the chimney to start the charcoal, but other times you dump it right into the fire box?
Probably has to do with time. Charcoal chimney takes a but more time to get going then just dumping charcoal into the firebox and putting a torch on it.
Go to sponsr.is/zbiotics_chudsbbq and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
your mom's name in my phone is beef cheeks.
The official taste test was extraordinarily this time lol
Coffee everywhere!
I lost it 😂😂😂😂😂😂
I was not expecting that😆 the best one so far! 🤣🤣
fah kin hilarious
Good, because I hate when it's that time.
I'm Korean, and I don't think you should worry about people commenting on your kimchi-making process. I was very surprised at how identical many of your steps were to the authentic methods of preparation. While I obviously won't be able to taste your version myself, I'd say it's pretty close to what we have here in Korea. Well done!
“Just roll it up like a lil doobie” killed me 😂
Definitely watched every video you have, longtime lurker; just wanted to commend you on your tremendous work ethic, creativity (in multiple domains) and commitment to flavor. Bravo!
Best bite on the truck ❤❤
Brad.... I just splattered my screen spitting my drink on the "Official Tase Test"!!!!!! This sounds like an amazing recipe. Can't wait to give it a try.
LeRoy and Lewis has 100% convinced me Kimchi should be a bbq relish just as common as pickles and onions. So damn good together.
This has to be a thing. Someone must sell this in jars in relish form, no?
The head fake on the official taste test was nice. Well played, Brad.
Had these at Leroy and Lewis this past weekend and it is such a unique bite of bbq. The rendered fat is wild and completely different than a brisket
I can't imagine there are too many Texas BBQ guys making kimchi. You and Evan are awesome. And as for those kimchi police, there are variations to kimchi as many as there are households. Rock on brotha.
I've wanted to make kimchi for ages and this is the first recipe I've seen that didn't make the whole process seem incredibly intimidating, cheers!
I did kimchi n bbq years back I miss those days
I saw you in Wilson’s BBQ’s video where he was hanging out at your shop and it honestly looked like a blast haha.
Keep making all these awesome videos buddy.
The taste test made me laugh out loud :D. AND, extraordinary recipie!!
Piece of advice for fermenting Kimchi, go ahead and use a lid that allows for an airlock. The kind you would use when making mead or something like that. It just makes it so you dont have to manually burp it. Otherwise, I WISH i had been able to taste that.
Came here to say this. Plus you'd get the wonderful aroma of kimchi in your kitchen for a week. Like a kimchi candle.
THAT was a fan-taste-ic official taste test!
The most impressive part of this video is that you finally figured out how to open a bag of charcoal properly. Oh yeah, beef cheeks look amazing, def gonna do this soon.
Sweet baby jesus, two of my favourite things to eat, in way I wouldn't have thought to put together.
Chud your videos have inspired me to go and pick up a weber kettle and get bbq'n, even in this English weather.
I have some beef ribes cooking away now.
Dude thanks for making this channel !
Great video. I've made beef cheeks before but never found a good video on trimming them. I thought I might be over trimming them, but I guess I wasn't. There is a lot of waste.
It does not matter what any one thinks my friend-you do you!!
Just bought a case of beef cheeks . Going to try this for sure!
Own a bakery in Utah and always appreciate that you bake your own bread/rolls. Much respect
HAHAHAHA, THE official taste test had me blowing ice tea out my nose, so funny!!
Out of everything I have ever seen you make, this is what I want the most. Cabbage rolls are my favorite comfort food. This is saying a lot because most of what I see you cook I want.
I love beef cheeks and this channel. Always looks like everyone has a good time
You own me a coffee mug bro!!!! The taste taste took me out.😂😂😂😂😂😂
that's one delicious kimchi I have not seen for a long time!
That cabbage will perk up if you trim that scab off the stem end and soak it in water for 20 minutes in cool water. It'll be crunchy and good as new.
It's like he knew what I was wanting to cook!
Great video. I have never tried either of the main stars of this video, but after watching this, made me 100% want to try it. Keep up the great videos, very entertaining and love the content!
Been saying for years my favorite bbq bite is brisket kimchi tacos with fried corn tortilla shells. This looked incredible!
Fantastic on so many levels👍😊
Dude, this was amazing. I can't wait to run into you next time I'm in Austin
You know it's a nice homage when the dude you're homage-ing loves it 👍This really made me want to try making kimchi! And the "official taste test" was the best to date 😄
Reminded me of being on the streets of Pusan. Good chow. Had a friend served in Vietnam an ROK special forces came back with him and was going to college. We worked at a factory and Kim would make us a months kimchee and kept in I. The crocks on the closet shelf yum it was great.
Dammit Bradley, you know how to get those taste buds going! Well done, yet again!! Looks like you need to take a trip to Korea for a bbq food tour and all the different types of kimchi that are possible. You won't be disappointed!
Blender´s lid just left the channel
that was hilarious
Great vid as usual dude, looks amazing
Loved the official taste test. LOL
Well done! But that Official Taste Test cracked me up.
Too funny!
This may be the most inspirational bbq vid ive seen in years, and yes i understand that statement sounds ridiculous...unless you're a bbq man.
The taste test. I’m dying.
the car alarm tho 🤣😂
Need more of that build videos of the reverse smoker. I need to see the finish and cook off please, and please actually do a couple of cooks on it for comparison. Thanks
nice
Bro I was not ready for that official taste test.😂
Looks absolutely delicious per usual.. 😋🤤
Definitely gotta make "Turd In A Blanket". 🤣😂🤣
Looks Awesome. I might have to give it a try. You inspired me to make a Texas Brisket Sausage after watching your single ingredient sausage. I ground a less than desirable brisket then only used SPG for the seasoning and cold smoked for four hours like you did in your pellet smoked sausage video. They came out awesome. Not sure if you look at the Facebook group but I posted some pictures. Definitely doing them again. Keep up the good work.
Great video Brad
Stop giving away all the secrets Bradley!
Kimchee on BBQ... try making just the sauce and using raw cabbage/cut-up, dry coldslaw. Gives a crunch when you bite down, sweet/sour/salty/smokey with a little heat you just cant beat in bbq. Been doing it for years this way.. but now the cat is out of the bag.
Easier than making the week long kimchee.. just make the sauce and pour it on. Of course its not a wrap... but then you put it in bread.. that a sandwich?
Great video!
Rocking the Booker's!!!
Great video! Thanks for sharing.
We need to see a collab with Bradley and Dan from Dan-O’s yumm yumm get ya some. I think it would be epic.
Brad, have you tried the confit in a pellet grill?
And the new school of BBQ rocks on! 😎
When I make sauercraut I put a paper towel over the jar and a piece of plastic wrap and hold it on with a rubber band. The paper let's it expel gas and the plastic still keeps out yuckies
Hey bro! I Watched all your vids on weber kettle, Well the season 1 haha! It would be very nice to continue this série!
I love beef cheeks. I love kimchi. But never thought about mixing the two. I have to do this!!!
Wish they sold beef cheek around here. I've yet to experience this delicacy.
It looks awesome! Two of my most favorite things, beef cheeks and kimchi, yes please, don’t mind if I do. Hi Dave, nice to see you.
amazing as always
Looks so good
Apparently you have good taste in food AND bourbon! Booker's is one of my favorite bourbons. It's harder to get a hold of nowadays though.
this looks wonderful. Just picked up 20lbs of cheeks yesterday!!!!
What kind of price are cheeks running right now?
@@1982MCI I paid $8/pound
The Korean Cabbage Roll…. Well, I’m not mad at it. 😂
I love your videos bro🤟 don't stop making them
The fanciest cabbage roll I've ever seen lol!! The holiday staple for my family is ground beef mixed with rice wrapped in cabbage and cooked in tomato sauce/soup. But personally, I think I'd rather have this version haha.
I said the same thing when he held it out on display, it’s a Cabbage Roll!! I grew up with them also and they have been a staple of our family for well over a hundred years!! This would have to be a fantastic version!
hey brad. i saw your glas.. laproigh.. hmmmmmmmm love that stuff!!!.. also great video of coarse!!! greetings ivo
Trying beef cheeks for first time thos weekend. Wish me luck!
That looks ridiculously good!
I’ve been wanting to try making some kimchie
So was watching Wilson bbq and couldn’t help but notice the chuds beer mugs. When will those be available in the the chuds store?
Booker's
Best bourbon on my opinion. Good choice
Great video!
Show us how you get your knife so magically sharp
After watching this video and the one on L&L page I'm going to smoke and Confit a Picanha tomorrow 😋
Its like a giant Dolma!
Shorts vid idea: How to pull that dang charcoal bag string!
Can you substitute the beef tallow with beef stock?
Keep the snake in the boot kids!
Bro........ this looks amazing. Guess I need to head to the butcher.
I hope Dave had a ZBiotics, looks like he might be in for a bad morning...LMAO🤣. Never had beef cheeks, gonna have to try it now, I've got no choice after seeing Dave take the ultimate taste test, it would be Sacrilege.☝
Awesome!
flavor bomb
Little turd in a blanket. I nearly spit out my drink after hearing that one-liner. Looks delicious btw.
Chud's dog eats better than I do....
Question?? How many beef cheeks for feed 80 to 100 people? Where is a good place to get bulk beef cheeks I was in Buda for a wedding this past November at Fall Creek Vineyard in Driftwood. Thanks
Hey Chud. Would love your take on Argentinian sausage. Tried it once when I went to Spain and it's still not been beaten by anything else for me
Could you use a bubbler airlock when making kimchi?
you can clean your tallow or lard, you just have to re smoke it
Cilantro isn't a garnish it's a sin!
Beef bacon would be a cool video too! Cured and smoked beef belly/navels if ya can find em lol it is delicious! 😁
Ha, ha he said doobie!😂
I've asked before, I'll ask again (until I see an answer, that is): why do you sometimes use the chimney to start the charcoal, but other times you dump it right into the fire box?
Probably has to do with time. Charcoal chimney takes a but more time to get going then just dumping charcoal into the firebox and putting a torch on it.
I've got 3 beef cheeks and some smoked brisket tallow in the fridge. I'd better buy some cabbage!!!!!!
I have yet to experience the mighty beef cheek
Hahhahah love the taste test. Gotta try the cheeks!
Korean(ish) Cabbage Roll!
Is there a substitute for tallow?
Haven’t seen Cockburn in a while