A beautifully sinful amount of cheese, luxuriously savory sauce and charcoal-grilled chicken? Oh my. Why didn't I see this a year ago? Thank you for making a delicious new version of chicken parm. Can't wait to try it! I love your cooking and videos. Keep it up my friend.
The Weber Kettle series is my absolute favorite! You have inspired me to buy a kettle and smoke with it. Made pulled pork a few weeks back and it was great!
Been watching for a couple of years now and your channel Brad is the only channel I’ve subscribed to that i consistently have to watch honestly the best cooking channel hands down thank you👌👍
Just tried this tonight. Could only get regular bacon and non-smoked mozzarella, and I used crushed tomatoes and opted for some brown sugar, but we followed everything else. Absolutely amazing. No leftovers.
Love your videos. Love your energy! Question about a piece of your equipment, though. What is the cooking plate that you use that you use on your tabletop?
I am really glad I found your channel. I love the videos on the different type of sausages and recopies that you have posted. I am learning a lot of secrets that I would not have learned elsewhere. I am also debating on buying a offset smoker sometime next year and yours is on the list of candidates. Very entertaining and I think you are a gift to the rest of us.
I’m a hobby pizzaiolo…here’s the deal with mozzarella. Fresh (high-moisture) mozzarella is for neopolitan pizza or caprese salads. For low-moisture mozzarella, any of the whole milk brands work. For the pull, grande mozzarella is best. They have it at Gordon’s Food Serivice. You have to buy 5lbs, but it freezes and it’s worth it. They shred it, but don’t use cellulose, so it’s all good.
Best bbq channel by far. Can we get a dove recipe?? Season is just starting and i know some first time hunters would like to see how they can male the best dove!
I made something similar to this a few weeks ago, to add a crunch i toasted some panko bread crumbs in a pan with some olive oil til golden brown and crispy.
If you find your sauce is to be bitter and in the need sweetness include carrots also omit the or oregano. When using San marzano tomatoes hand crushed the tomatoes get rid of all the seeds. Also locatelli Romano is the superior cheese than any parmesan you're going to buy.
You didn't add enough cheese! Kidding....BTW...tell us a bit about that hot plate you used when making the tomato sauce...looks like something I'd like to purchase! As always, a great video! Did I see some smoke coming out of the offset?
I bought a Kettle but I can’t buy Fogo charcoal in Sydney. Looking at some Brazilian charcoal instead. Firing up the pit tomorrow. It’s gunna be a warm one 😜👍
Made this recipe last night for the fam. The kids said "they hated it" basically the same as a 5 star review and asked for it to be a weekly repeat. Great job
Kenji Lopez-Alt did this a little while back on a gas grill, and I make it frequently. He adds toasted breadcrumbs the same time as the cheese to bring the crunch back. I’m going to need to try your sauce though.
That is definitely a new twist on an old classic! I like this. I like it a lot! Throw on a grinder roll from Arthur Ave. or over spaghetti.... home run.
Honestly, was fully prepared to watch you make fresh homemade pasta. I love making pasta, love the process of thinning out the dough and then cutting into pasta strips.
ive got two smaller webers, the tiny little smokey joe 14inch and a larger 18inch one that i use for smoking smaller meals, like steaks or chicken wings. they work great.
@@larsvegas1505 yeah i know, need to bite the bullet and get a bigger one....eventually ill go for broke and get the 26! all that being said though they really do work great for being that small a size.
Over at my place we grill a decent amount of chicken breast when it's used as the prominent protein in a dish. Chicken breast otherwise is just boring without exciting methods of prep. Heck when you grill it, even makes rabbit food tasty (think grilled chicken Caesar salad) or for meal prep we'll get a good grill sear on some chicken prior to tossing it into the pressure cooker. This tends to add some really great complexity to otherwise "dump n go" style dishes.
Can someone explain to me how the metal ring/plate on the cutting board at 2:22 heats up that frying pan to cook the pancetta and sauce? I've seen this in several videos and I just don't understand it.
I think he’s just going back and forth from the grill because on the website the object says it doesn’t produce heat but maybe because it’s metal it holds the heat for continuous cooking?
New to the channel but have you done a comparison between farm raised pigs and feral pig? Like top end pork shoulder vs feral hog shoulder. Being in Texas feral hog should be easy to acquire. Great channel and keep pumping out content!!
Where are you based? I assume you are not from Melbourne like myself since you said Parmi instead of Parma, but I have never seen one grilled before down here.
Chuds…..awesome video man! What is that black portable burner that you cooked the pancetta with…you threw it on your wood table and put the pan on it…. Thanks.
You ever make this again use sliced provolone...but put ground up pork rinds under the cheese...then melt...may sound dumb...but you will get the great grilled flavor and a surprise crunch under the cheese
The rooster joke was world class haha
Love the way he cookes
Yeah...was hilarious. My 7 year old daughter was watching with me "What does that mean?". :-O Haha.
What is the time on the joke?
@@mikefugett9250 6:41
Almost spit out my burrito lol 💀
A beautifully sinful amount of cheese, luxuriously savory sauce and charcoal-grilled chicken? Oh my. Why didn't I see this a year ago? Thank you for making a delicious new version of chicken parm. Can't wait to try it! I love your cooking and videos. Keep it up my friend.
The Weber Kettle series is my absolute favorite! You have inspired me to buy a kettle and smoke with it. Made pulled pork a few weeks back and it was great!
The random items in the knife roll get me everytime!
Dude... The best I have ever had. Love the commentary as well. Fantastic!!!!
I meant FANTASTEIC
Been watching for a couple of years now and your channel Brad is the only channel I’ve subscribed to that i consistently have to watch honestly the best cooking channel hands down thank you👌👍
I love the Weber kettle series. I’m definitely gonna give this a try. You just keep knocking it out of the park! Thank you
Saw this and made it this evening. I cheated and used pre made sauce. Huge hit with the family. Great idea Brad! Thanks!
Awesome as always! Would love a video on making homemade pancetta
ua-cam.com/users/cuoredicioccolatosearch?query=pancetta
Just tried this tonight. Could only get regular bacon and non-smoked mozzarella, and I used crushed tomatoes and opted for some brown sugar, but we followed everything else. Absolutely amazing. No leftovers.
Going to make that for my brother on saturday for his birthday. He's in the hospital. He can't have any breading! Looks amazing.
Ok I have been catching how you put different things in your knife pouch 😂 You are so entertaining and fun to watch 👍🏻
Love your content. “Unless your a rooster” LOL.
Love the Weber Kettle series...keep 'em coming!
Love your videos. Love your energy! Question about a piece of your equipment, though. What is the cooking plate that you use that you use on your tabletop?
How the hell do you cook on a wood surface? Induction? Everything looks great as usual!
This is what I came to find an answer to. No answer so far!
Same
Would love to know!
Same!
He had to have used a blow torch to heat up the steel but cut that part out Of the video
What a way to start the day!!!
Please do a “ALL DRESSED POTATO CHIP” recipe!!!
Haha, the rooster joke made me chuckle
Made this tonight. Best Italian meal in memory.
Love the new random items in the knife satchel !! Keep up the great content man! Cheers
Definitely loving the crocs and sox you have on
This recipe is insane! Made it this week after not being able to get it off my mind. The Pancetta Marinara & Smoked Mozzarella killed it!
Do a Texas brisket chili! It might not be cold enough outside for it now, but I’ll be looking forward to it soon.
Sounds good
I am really glad I found your channel. I love the videos on the different type of sausages and recopies that you have posted. I am learning a lot of secrets that I would not have learned elsewhere. I am also debating on buying a offset smoker sometime next year and yours is on the list of candidates. Very entertaining and I think you are a gift to the rest of us.
Rocking those Safety Crocs! And just the right amount of cheese.
can someone please explain to me the magic of the little chud stovetop burner that he places on the table that somehow heats up his pan.
Dude, when you pulled the lid off the Weber and all that melted yummy goodness, OMG🤤
Made this the other night. Instantly in my top 5 favourite dinners. The family raved about it too. Thanks Bradley!
I’m a hobby pizzaiolo…here’s the deal with mozzarella. Fresh (high-moisture) mozzarella is for neopolitan pizza or caprese salads. For low-moisture mozzarella, any of the whole milk brands work. For the pull, grande mozzarella is best. They have it at Gordon’s Food Serivice. You have to buy 5lbs, but it freezes and it’s worth it. They shred it, but don’t use cellulose, so it’s all good.
Nice little twist on a classic. Love it. 🍻
Best bbq channel by far. Can we get a dove recipe?? Season is just starting and i know some first time hunters would like to see how they can male the best dove!
love the crocs dude!! :) oh, and the video was awesome! thanks for sharing :)
2:20 what's that thing you just put on the cutting board? How is it heating the pan and not catching the cutting board on fire?
I made something similar to this a few weeks ago, to add a crunch i toasted some panko bread crumbs in a pan with some olive oil til golden brown and crispy.
I've made grilled chicken parm quite a lite for the family. They actually preferred grilled over fried.
If you find your sauce is to be bitter and in the need sweetness include carrots also omit the or oregano. When using San marzano tomatoes hand crushed the tomatoes get rid of all the seeds. Also locatelli Romano is the superior cheese than any parmesan you're going to buy.
If you have it I would use red wine instead of adding water to the sauce when it starts looking dry. Red wine is phenomenal in a pasta/marinara sauce
I agree. I would deglaze the pan with wine after cooking the onions and garlic. Great recipe Brad! I think this will work with venison or beef also.
Definitely have to give this a try
You didn't add enough cheese! Kidding....BTW...tell us a bit about that hot plate you used when making the tomato sauce...looks like something I'd like to purchase! As always, a great video! Did I see some smoke coming out of the offset?
Going out tomorrow picking up the exact Weber and SNS and going to try to recreate your Weber series dishes…..
I bought a Kettle but I can’t buy Fogo charcoal in Sydney. Looking at some Brazilian charcoal instead. Firing up the pit tomorrow. It’s gunna be a warm one 😜👍
looks good..tho i prefer red wine marinara, takes a lil longer but tastes amazing..i use fresh mozz and shaved parm, browns up nicely
What disc shaped object is it you toss on your cutting board to saute/heat veggies/sauces in a frying pan?
Gonna try making this later this week
Made this recipe last night for the fam. The kids said "they hated it" basically the same as a 5 star review and asked for it to be a weekly repeat. Great job
That's a serious endorsement!
Kenji Lopez-Alt did this a little while back on a gas grill, and I make it frequently. He adds toasted breadcrumbs the same time as the cheese to bring the crunch back. I’m going to need to try your sauce though.
imma remember and steal that rooster quip lol good one
That is definitely a new twist on an old classic! I like this. I like it a lot! Throw on a grinder roll from Arthur Ave. or over spaghetti.... home run.
Honestly, was fully prepared to watch you make fresh homemade pasta. I love making pasta, love the process of thinning out the dough and then cutting into pasta strips.
this one is it.... you are now a chef power house
6:45 Rooster- classic
Love this! Thanks so much for sharing.
Finally! I'm no longer the only one I've heard call that a chicken boob. I thought I was alone.
Chud, your video content is AH-MA-ZINGGGGGGGGG I look forward to watching them, daily lol😊
I added balsamic glaze over mine and it took it to the next level !!
Another classic one bradly that’s for the idea
can you do a cleaning video on how you clean your chopping board table?
Making this today. Thank you sir. Tallow and stock videos....COMING UP!!!
ive got two smaller webers, the tiny little smokey joe 14inch and a larger 18inch one that i use for smoking smaller meals, like steaks or chicken wings. they work great.
Would reccomend getting a 22'' for ur next bbq, its definatly the best u can get value/money wize.
@@larsvegas1505 yeah i know, need to bite the bullet and get a bigger one....eventually ill go for broke and get the 26! all that being said though they really do work great for being that small a size.
Made it tonight and the wife said it’s a keeper…thanks!
WOW !! MOUTH WATERING ...
Gonna have to try this wonder how it holds up for a lunch meal prep
I was in need for more charcoal. I see you use FOGO, so I'm giving it a try.
Looks so good! Sprinkle some crispy bacon/pancetta and some cheese crisps on top for some crunch.
Over at my place we grill a decent amount of chicken breast when it's used as the prominent protein in a dish. Chicken breast otherwise is just boring without exciting methods of prep. Heck when you grill it, even makes rabbit food tasty (think grilled chicken Caesar salad) or for meal prep we'll get a good grill sear on some chicken prior to tossing it into the pressure cooker. This tends to add some really great complexity to otherwise "dump n go" style dishes.
Dang man!!!! I’m gonna try this one soon. Well done 👍👍👍
What portable burner are you using to cook the tomato sauce?
Can someone explain to me how the metal ring/plate on the cutting board at 2:22 heats up that frying pan to cook the pancetta and sauce? I've seen this in several videos and I just don't understand it.
I think he’s just going back and forth from the grill because on the website the object says it doesn’t produce heat but maybe because it’s metal it holds the heat for continuous cooking?
That black chud grill thing under the pan. Do you just leave it in the fire to get it hot ?
LOVE this type of content from you. Please keep it coming!
I'm totally doing this. Great work Bradley
I’ve been wondering for a while now with that Cast Iron thing is that goes underneath the skillet and is used to heat.
Me too
I miss the snake in my boot reference lol. Btw, this looks amazing! Gotta try it out! Also I have the same color weber.
New to the channel but have you done a comparison between farm raised pigs and feral pig? Like top end pork shoulder vs feral hog shoulder. Being in Texas feral hog should be easy to acquire. Great channel and keep pumping out content!!
WINNER DINNER! The sauce is worth the price of admission, very nice! Now please CHUDRIZO theee ways.
Awesome! Definitely gonna make it. Keep the recipes coming.
Went with the white crocs for todays vid. Cant miss with the classic white. Lol
Grilled chicken parmies are pretty common in Australia. You can even step up the pancetta by using Guanciale!
Where are you based? I assume you are not from Melbourne like myself since you said Parmi instead of Parma, but I have never seen one grilled before down here.
@@bobbutter911 on the Vic border... Yeh can go either Parma or Parmi... Takeaway versions tend to be fried, "quality" pubs tend to grill...
@@Luke-mu1wn Interesting, never seen grilled anywhere down here, would be open to try but cant imagine its better than fried
@@bobbutter911 give it a go, it's different and good for a change. Doesn't feel as heavy
What's that little thing he put the pan on to fry up the bacon and onions?
What is the black disc used under the pan, to cook the sauce??
How are you cooking on the chopping block? Was it a heated cast iron plate?
Can you come up with something to do with a London Broil. Great videos waiting on at press!!
What does he throw under the pan outdoors to cook it? Is it a burner of some sort??
Ok so tell me about that magic burner.. lol how the heck does that work?? Oh and that looks freaking tasty bro! Lol
Lol he just pulls it off for the shot
Gas burner is to his left
Got it. Lol saw him grab it with his hands and was like 🤔
I thought he had an induction underneath but I think it’s just a burner off to the side
MMMMMM IM GONNA MAKE THIS!!!!!! THAT SAUCE LOOKS FIYA!!!
Chuds…..awesome video man! What is that black portable burner that you cooked the pancetta with…you threw it on your wood table and put the pan on it…. Thanks.
What did you heat that pan with when you made the sauce?
You ever make this again use sliced provolone...but put ground up pork rinds under the cheese...then melt...may sound dumb...but you will get the great grilled flavor and a surprise crunch under the cheese
What is that hot plate thing you put the pan on to cook the sauce?
What is the heating element used under the sauce pan? Is it the trivet I see in your website? If so how is it heated?
This is what I'm looking for too
That looks wicked sweet! I will have to try.
I do believe I will try that looks dang good
The rooster joke 😂😂
I'm cooking this for mothers day, adding a slice of bacon on each breast too
Box grater..I call mine the knuckle buster 5000!
Awesome cook. I’m curious how you sanitize your cutting board after prepping raw chicken
He's mentioned it before. He has a bottle of bleach water off camera.
@@JamieStuff thanks
Wow that looks awesome I can tell you are a professional
What is that thing you put under the pan to cook the bacon. Dumb question I know but I’ve never seen anything like that lol
Why have I never thought of this !!!🤯🤯 but if it’s a weeknight meal I’m gonna use store bought sauce lol
Just wondering if you washed that board before you put the cooked chicken on it.