I think you have the best channel for bbq content Brad. I’m really glad you’ve kept this channel mostly about cooking and stuff you yourself are doing or building. Some of the other channels I started watching when I began my bbq journey have either gone to far into product review or have gone to up Traeger’s backside and that’s all they do. These other channels have gotten boring but you’ve maintained and keep putting out awesome food! Nice job and thank you!
Our favorite fish to cook. Heck, even raw that’s been marinated for sashimi and aburi’d (torch seared). Please do more seafood cooks! Lobster half shells, scallops, shrimps and smoked/grilled oysters!
Abso-fricking-lutely amazing. My wife loved it. I cooked it on my Kamado Joe at 300+ degrees. I cooked indirect with one heat deflector. I used cherry chunks and one cherry split on a base of lump charcoal. I got a nice crispy exterior and creamy interior. The smoke, the Japanese BBQ sauce, and the maple syrup with a modest underpinning of a sweet rub was balanced and delicious. This is now on my go-to list.
Bradly!!!! Ordering some of the new rubs tonight! This recipe "WILL" be made when my daughters return from college next month! Keep feeding us the amazing content!
B-Rad, throw a little bit of Sriracha into that glaze as well my dude! Maple syrup/Sriracha is my go-to sweet and spicy glaze. Excellent of breakfast sandwiches.
Looks great. Love smoked fish. I have another recommendation for a video. Non breaded Smoked scotch eggs! With dipping sauces. Everything from scratch, of course.
I’m on the way to get salmon today going to try these out on smoker this weekend can’t wait I am ordering some rub also unfortunately I won’t have in time but I will have for next time
Love it Brad... I'm going to take it a step easier, just for weeknight dinner after work. Prep that morning before you leave the house, put in fridge. When you get home throw them on a cedar plank on a gas grill. Char that plank really good to get the smoke/wood flavor. Bet you that would be legit too. Always a great ending when Brooke shows up to sample. Thanks ma
Love the video Brad, and yes some quick and easy things are always welcome... as not a big fan of salmon skin, would anyone see any harm in removing it first?
I think it's a better idea to leave the skin on until after they're cooked, as Brad mentioned, the skin goes a long way toward maintaining the structural integrity of the bite, and I've always found that the skin practicality falls off after a good smoke 🤷♂️. Just my two cents!
I’m learning. All the salmon I buy fresh still has the skin and scales on it. I’ve watched several videos and nobody mentions scaling the fish. Are you buying it somewhere already scaled?
Ya'll are dorks...and I mean that in the best way possible. I will try this, but first, I have a brisket to trim and a pork belly that is going on tomorrow.
Never heard of this for a smoker. There would be no food safety issues with using the same smoker and I cant see any possibility of flavor cross contamination. Maybe to keep the grates clean for stick prevention on the seafood? If that is the case, a 2nd grate could accomplish the same thing with less cost/space, and they are readily available for most commercial smokers/pellet grills. Or take a que from Brad and use a wire rack on the grate. The other possibility would be temperature related not wanting to get the pit hot enough to damage the season, not unique to seafood, but probably more common than with red meat. Most guys will take their pits up to at least 300, if not 350 which is enough for this, and many other seafood recipes. If you need 375+for anything you need a chud box or a grill reguardless.
@@Benvos I did as well. His humor and funny bits are part of what makes his videos so much fun to watch. I know this is how he makes a living but don’t turn it into a business. Keep putting out good, funny, irreverent content, and the financial success will be there.
Bradley can you have sponsors that actually ship overseas not just US and Canada!! You tube is global and well I am In Perth western Australia!! Your code won't work as I'M in Australia on the other side of the planet!! So could you start having sponsors that ship overseas?? Cheers mate
Nice to see fish on the channel. Agree with the babe, need to do more non red meat stuff. I'd like to do the official taste test out of someone's belly button ...
Visit helixsleep.com/chudsbbq to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
I think you have the best channel for bbq content Brad. I’m really glad you’ve kept this channel mostly about cooking and stuff you yourself are doing or building. Some of the other channels I started watching when I began my bbq journey have either gone to far into product review or have gone to up Traeger’s backside and that’s all they do. These other channels have gotten boring but you’ve maintained and keep putting out awesome food! Nice job and thank you!
Our favorite fish to cook. Heck, even raw that’s been marinated for sashimi and aburi’d (torch seared). Please do more seafood cooks! Lobster half shells, scallops, shrimps and smoked/grilled oysters!
Those looked amazing and Brooke had a brilliant idea of using them in a poke bowl, that would be fantastic for sure.
A poke bowl made with those would be great. A little spicy mayo, pineapple, cucumber, peppers and avocado....
Heads up, the newer bottles of Bachan's has a new lid that prevents clogs. $7.99 at Kroger, that's the cheapest I've found them.
The authenticity between you and your better half is priceless.
Abso-fricking-lutely amazing. My wife loved it. I cooked it on my Kamado Joe at 300+ degrees. I cooked indirect with one heat deflector. I used cherry chunks and one cherry split on a base of lump charcoal. I got a nice crispy exterior and creamy interior. The smoke, the Japanese BBQ sauce, and the maple syrup with a modest underpinning of a sweet rub was balanced and delicious. This is now on my go-to list.
Bradly!!!! Ordering some of the new rubs tonight! This recipe "WILL" be made when my daughters return from college next month! Keep feeding us the amazing content!
this is going on the ever-growing to-do list, soon as you were doing them I was thinking a poke bowl
If you’ve never made it, you gotta try salmon candy. It’s PNW style of doing salmon. It’s also very maple heavy.
YES!!!
Gotta try this with some steelhead up in Erie. Looks great
I was just talking to my wife about smoking salmon this weekend. Definitely going to try this!
PNW here. Looks good. Great to see Texas getting in on that!
That door is sounding like Godzilla 😂 We are making this recipe for Sunday football. Loving this channel and especially the football snacks. Thx!!
Just bought a Chud's Chimney and All the Rubs.
Super excited to try them out!
B-Rad, throw a little bit of Sriracha into that glaze as well my dude! Maple syrup/Sriracha is my go-to sweet and spicy glaze. Excellent of breakfast sandwiches.
Luv the comradery between you two. My favorite UA-cam channel!
This will be my next cook! OMG.
Those look delicious!
Just tried this. It was so easy and absolutely awesome. Fool proof and all was gobbled up by the fam. Appreciate the recipe.
Brad! Wow! Was that a bag of Reeses Pieces in you Chef Knife pouch?
PS: Avoid Farm Raised Salmon, or any farmed fish outside the US...
Awesome bites! If there is anyone left in America who has not had grilled or smoked salmon, I feel mighty bad for them.
Brad!!! Love the video? You sir put out amazing smoked food. Would you ever do a video on cracklins or pork rinds? Only doing the skin?
Looks great. Love smoked fish. I have another recommendation for a video. Non breaded Smoked scotch eggs! With dipping sauces. Everything from scratch, of course.
Been waiting for another seafood vid!
Don't know which was the best part of when I lived in Washington:
The Cascades skyline, or smoked salmon fresh off the waterfront.
Those look great. Smoked salmon is pretty underrated in bbq
Penelope is the best-fed, luckiest dog on the planet.
Great video!! Can you do one using store bought ground beef and pork and make pepperoni snack sticks!!
The perfect anything snack
Awesome! enjoying your content man keep it up !
I have to try this!
I made these a few days ago, and they are bomb !
“One last drizzle” - proceeds to douse them haha.
When you had the pile of scraps, I thought for a second you were going to say you were saving it for sausage 🤣
🤣…… “mmmm salmon sausage”, said no one ever!
@@timm.4109he has done itua-cam.com/video/uPdgCvIJNb0/v-deo.htmlsi=eRZJxtakwA_R-2Em
I sometimes will sing "pat it dryyyy" when I'm, like, walking my dogs or taking out the trash. It's a sickness!!
Awesome recipe and will definitely give it a try. I am going to use King or Sockeye salmon, plus some salmon belly to increase the fat content.
Take your scraps remove the skin and chop to make salmon patties like they have at HEB! 👍👍
"Simple" is quite often the tastiest.
We love some
Smoked salmon!
I do love simple.
I’m on the way to get salmon today going to try these out on smoker this weekend can’t wait I am ordering some rub also unfortunately I won’t have in time but I will have for next time
Lmao brook did eat half of the taste test😂😂😂😂love y’all
Love it Brad... I'm going to take it a step easier, just for weeknight dinner after work. Prep that morning before you leave the house, put in fridge. When you get home throw them on a cedar plank on a gas grill. Char that plank really good to get the smoke/wood flavor. Bet you that would be legit too. Always a great ending when Brooke shows up to sample. Thanks ma
Love the video Brad, and yes some quick and easy things are always welcome... as not a big fan of salmon skin, would anyone see any harm in removing it first?
I think it's a better idea to leave the skin on until after they're cooked, as Brad mentioned, the skin goes a long way toward maintaining the structural integrity of the bite, and I've always found that the skin practicality falls off after a good smoke 🤷♂️. Just my two cents!
My better half is like Brooke -- I have to constantly come up with things to cook that will please her pallet. This one's going on the playlist.
Can't go wrong with Bachan's sauce! @ChudsBbq Ever smoked fish with a less popular wood, like Birch?
Dude…I gotta try that! Thanks Brad!
Looks delicious!
This looks amazing, it's hard to go wrong with smoked salmon. This is on the agenda as a side/extra next time I fire up the big pit.
That looks delicious!! I would've done that whole chunk o' salmon and had me a good dinner!
love salmon burnt ends. been awhile since i made them.
Looks great.
What if these were smoked on a bed of lemon slices?
Looking delicious mate, nice to see you smoking salmon, l do it often in my smoker, 👍
you got me doing that freakin taste tester gibberish now! lol.....
The honey garlic you made would go good on the salmon.
You must be part Canadian!! Salmon and maple syrup....oh yea, you are!! Cheers 🇨🇦 🍺 🍻
I don’t like salmon but im given this a try for sure.
Yes!
i needed this in my life!
For the algorithms bay bay!!!!
Love it. Don't think you always have to do the complex recipes!
Those look really good. Did you finally catch the snake that was in your boot?
Love me some smoked salmon
Steel head trout looks like salmon but is alot better tasting many think including myself,it's hard to find though sometimes
It's a great recipe I will be giving it a shot this weekend. Were do you get your knifes from
I’m learning. All the salmon I buy fresh still has the skin and scales on it. I’ve watched several videos and nobody mentions scaling the fish. Are you buying it somewhere already scaled?
Godzilla roars at 5:13 when he opens the pit! 😂😂😂
Ha glad I’m not the only one who thought that 😂
Looks great but i wanna taste! (have to cook it I guess)
That's on the short list.
I'll take a double order please ;)
Ah salmon. The second best pink meat
That Japanese BBQ sauce is just $8.00 regular Ole teriyaki. I learned the hard way.
The pit is truly soundin like Godzilla gotta love it 😁
Up yours Helix
Ya'll are dorks...and I mean that in the best way possible. I will try this, but first, I have a brisket to trim and a pork belly that is going on tomorrow.
I love it!!!
Friends don't let friends eat farmed fish
The smoker sounded like a dinosaur roar
Wow now I need some Reese's pieces
Reese's Take 5!
Baking paper under the skin. WIll make sure that it all comes off in one piece without tearing the skin.
Thanks, good tip.
Please do another poor man's burnt ends, kthxbye.
Take 5 bar?
algae rhythm
Using a Weber smoking moutain, do you see any issue smoking it in the same one I do meats? I know some people say have a separate smoking for seafood.
Never heard of this for a smoker. There would be no food safety issues with using the same smoker and I cant see any possibility of flavor cross contamination. Maybe to keep the grates clean for stick prevention on the seafood? If that is the case, a 2nd grate could accomplish the same thing with less cost/space, and they are readily available for most commercial smokers/pellet grills. Or take a que from Brad and use a wire rack on the grate.
The other possibility would be temperature related not wanting to get the pit hot enough to damage the season, not unique to seafood, but probably more common than with red meat. Most guys will take their pits up to at least 300, if not 350 which is enough for this, and many other seafood recipes. If you need 375+for anything you need a chud box or a grill reguardless.
I missed the snake in my boots
Because it wasn’t there. For some reason it seems that he’s trying to get away from that “bit”
@@user-yk6kz4wj1s that’s a shame, when I say missed, I meant I missed the fact it wasn’t there, I enjoy the whimsical nature.
@@Benvos I did as well. His humor and funny bits are part of what makes his videos so much fun to watch. I know this is how he makes a living but don’t turn it into a business. Keep putting out good, funny, irreverent content, and the financial success will be there.
Woof woof.
What happen no snake in da boot
Bradley can you have sponsors that actually ship overseas not just US and Canada!! You tube is global and well I am In Perth western Australia!!
Your code won't work as I'M in Australia on the other side of the planet!! So could you start having sponsors that ship overseas?? Cheers mate
Mmmmm…Reese’s
Lets go
I love your content but I can't get on this bus with you my man. If I served this to my friends, I'd be fitted for cement boots.
Fourth comment asking for some Smokey, delicious, porky/chickeny tamales.
Would of been funny if that first big bite was on a bone lol😅
👍🤙❤️
Nice to see fish on the channel.
Agree with the babe, need to do more non red meat stuff.
I'd like to do the official taste test out of someone's belly button ...
Not Maple syrup again come on
For the love of God please get Pacific Ocean salmon and then you will have a great tasting salmon instead of that garbage