Very similar to what I do, but I also garnish with a little bit of finely diced fresh tomato--adds a spot of color and some tart freshness that really brings it all together.
I'm going to inevitably have leftover ribs after tomorrow's cook...I may have to take some of that meat and make these skins with that...and I'm pumped about it.
I always used to use my leftover pulled pork/brisket and throw it on some homemade potato skins. One of my fave things to do with leftover smoked meat. There's a restaurant a couple cities over that does montreal smoked meat potato skins. So good
I do these all the time and load them up with whatever tasty leftovers I have. Mac n cheese w/brisket, carnitas and taco toppings, you can get pretty creative and it usually turns out pretty delicious.
You really should have over 1 million subscribers. Your videos are very informative and entertaining, and I have learned a lot of new things from you. Thank you, keep up the good work.
Im gonna try this again..any suggestions on smoking with water oak wood..AND WHAT IS THAT BURNER THING YOU COOK ON WITH FRYING PANS? SOME HOW I MISSED HOW THAT THING WORKS..PLEASE REPLY BACK..THANK YOU!
MMmmm...those looked amazing..but what'd you do with the leftover potato centers that you scraped out? and what did you do with the jowl fat that you had in the pan after you cooked them?
Where did you end up getting pork jowls from here in TX, some online supplier? I've had little luck. I've really been wanting to try making some guanciale out of some.
oohhh...wow.... those look incredible. I've watched 3 or 4 of your vids and they have all been awesome, but this one really put me over the edge. New subscriber.
What you do with your cheeks is similar to what you do when turning it into guanciale if I spelled it rite, you do an equilibrium cure but instead of cooking like bacon you hang up to dry for a month or so in either a dry curing cabinet or room with the rite conditions which I made many years ago, it's one of the most succulent cuts to dry cure, it literally melts in your mouth when cut thin like prosciutto and tastes a bit better to me although I love both
Wow they look so good I am going to give these a try. I always save the bacon grease and store it in the freezer. Bacon grease all the time i will wipe the potatoes skins with it some. I just stumbled across your channel and now I am a subscriber.
Hey man, happy subscriber here. I have a question: when putting meat on the grill to smoke(low and slow) and not grill, wouldn't it be better if the meat was moist,wet or oiled? It attracts more smoke particles until it dries off and smokes like normal. Jess curious.
I make these sometimes using leftover brisket and they are awesomely Fan-taste-ic. You should do a video with that. If you have one I haven't seen it yet, but these with chopped brisket are totally Yumderful.
I love that you took what you scooped out of the potato and tossed it aside lol! I hate all the mixing that with the cheese and protein other recipes do. Definitely trying this recipe, except I have a ton of bacon I already made with duroc pork belly in the freezer. Great video!!!
Oh ya. I gotta make these! Might use pork belly or thick sliced bacon as pork cheeks aren't as easy to find without ordering (which takes too much planning) but another hit Bradley. (btw, nice idea with the salt brine - I've always lightly oiled and kosher salt, but brining is a smarter way!
He gets the pan screaming hot off camera and moves it to the metal plate to protect the wood from the heat of the pan while he records the cooking. No magic device just concessions to camera.
I just had these in a restaurant and they were terrible! I don't know how you can make them so bad, but I was disappointed. As you just proved, super easy to make and should be delicious like yours! 🍻
@@VirginiaBronson LOL... well, it is just my wife and I and I have a tendency to pick up larger cuts and freeze the leftovers, sooooo it happens every once in a while.
Dam I am going to be bringing an insane spread for the big game this year! Defs need to get my hands on some bowel meat! Would love to see a bbq twice baked potato video! Or maybe homemade tater tots :o
8:06 I would have mixed all the fillings in with the removed part of the potatoes then restuffed the skins. Twice Baked Potato Skins but that's just me, you do you
Boot snakes must be hibernating for the winter already
They got scared away by that swizzle stick thing hiding in the knife roll :-)
Think that guy only shows up on Tuesday...
Ya he probably wasn't wearing his boots thats why
If he has kids it would be adorable to see them do the snake in boots skit.
He needs to poison the snake watering hole.
The salt brine instead of oil, great idea and that pad of butter ❤
Very similar to what I do, but I also garnish with a little bit of finely diced fresh tomato--adds a spot of color and some tart freshness that really brings it all together.
Always love the knife set rollout. Thanks for all the awesome videos man.
Looks really good Bradley & once again you never disappointed.
Excellent video, as always! Might have to do some of the brisket jalapeño ones with the leftovers from this weekend.
I'm going to inevitably have leftover ribs after tomorrow's cook...I may have to take some of that meat and make these skins with that...and I'm pumped about it.
🎉CONGRATS on the Texas Monthly write up! Cool deal for you and I hope it helps to accelerate your name in the Texas BBQ scene.
I always used to use my leftover pulled pork/brisket and throw it on some homemade potato skins. One of my fave things to do with leftover smoked meat. There's a restaurant a couple cities over that does montreal smoked meat potato skins. So good
I do these all the time and load them up with whatever tasty leftovers I have. Mac n cheese w/brisket, carnitas and taco toppings, you can get pretty creative and it usually turns out pretty delicious.
Looks great! Will definitely have to give this a try. Please tell me how you cooked the jowel nuggets on the top of a chopping block.
You really should have over 1 million subscribers. Your videos are very informative and entertaining, and I have learned a lot of new things from you. Thank you, keep up the good work.
Great vid. What is that black thing you used to fry the jowl on? Not the pan but that black circular thing you used as a heat source?
My favorite UA-cam chef man for real
Great video and recipes! Just curious but was the dirt washed off the potatoes?
Awesome as usual. BRADLEY - what's the word / review / conclusion on the Camp Chef??
What did you do with the potato you scooped out - twice baked potato casserole?
Im gonna try this again..any suggestions on smoking with water oak wood..AND WHAT IS THAT BURNER THING YOU COOK ON WITH FRYING PANS? SOME HOW I MISSED HOW THAT THING WORKS..PLEASE REPLY BACK..THANK YOU!
Hi, in the list of things you use I couldn’t find the iron plate you use to cook the cubes of pork.
Can you please link it?
Making these tonight! Keep up the great work. My favorite BBQ channel for sure.
I am so glad you didn`t mix up the potato and put it back on, I hate those but these look so awesome.
Hey man, got a question.
How is an offset smoker measured? So like when someone says they’re selling a 24” offset where is the 24” measured from
Looks phenomenal. I'll trying this soon.
Using smoked cheeses would heighten the flavor. There are so many variation possibilities.
MMmmm...those looked amazing..but what'd you do with the leftover potato centers that you scraped out? and what did you do with the jowl fat that you had in the pan after you cooked them?
Would love to see a Brazilian feijoada episode with some leftover scraps of all the smoked meats.
And doh ! I couldn't make out the knife roll gadget!
Looking good! I may try it this weekend, maybe as a twice baked potato on the side of juicy steak. 🤤
Where did you end up getting pork jowls from here in TX, some online supplier? I've had little luck. I've really been wanting to try making some guanciale out of some.
Love the classic red hot sauce! I'll be doing these later for sure
I saw that too. Convinced me to order a bottle to try. HOT ONES!
oohhh...wow.... those look incredible. I've watched 3 or 4 of your vids and they have all been awesome, but this one really put me over the edge. New subscriber.
what did you do with the scooped potato?
A doodad whatchamacallit in the knife roll!
My favorite was the snickers bar lol
@@jayhemp00 mine was the spur
How do you cook on top of cutting board?
Whats the little burner he uses???
Where can I source an old propane tank to build a pit?
These look awesome, added to the list.
What you do with your cheeks is similar to what you do when turning it into guanciale if I spelled it rite, you do an equilibrium cure but instead of cooking like bacon you hang up to dry for a month or so in either a dry curing cabinet or room with the rite conditions which I made many years ago, it's one of the most succulent cuts to dry cure, it literally melts in your mouth when cut thin like prosciutto and tastes a bit better to me although I love both
0:16 drink a beer with that silly straw!
yep, making some soon!
Wow they look so good I am going to give these a try. I always save the bacon grease and store it in the freezer. Bacon grease all the time i will wipe the potatoes skins with it some. I just stumbled across your channel and now I am a subscriber.
Please tell me about your induction burner built into your butcher block. Was this something you built yourself?
This looks FIRE bro!! Awesome video bro
Utterly ADORE BBQ Vol au Vents!!!
easy to make before Bills games!! I'm on it!!!!!
Just cured and smoked my first pork belly. Definitely doing this with my amazing hickory smoked bacon.
Used to get Smoked Hog Jowl at my local grocery store!! It is delicious! The butter was a nice Touch!
Hey man, happy subscriber here. I have a question: when putting meat on the grill to smoke(low and slow) and not grill, wouldn't it be better if the meat was moist,wet or oiled? It attracts more smoke particles until it dries off and smokes like normal. Jess curious.
I also use the America's test kitchen method and it works great!
Gotta try this out. That looked great!
Looks tasty. I’ll check Porter Rd but are there any specialty meat markets here in Austin that you like?
I am addicted to cream cheese jalapeños poppers. For a future side for one of your smokes, make some homemade jalapeño poppers!!!! Please.
*Does peanut butter popper video instead
Where did you get the sheet trays?
I make these sometimes using leftover brisket and they are awesomely Fan-taste-ic. You should do a video with that. If you have one I haven't seen it yet, but these with chopped brisket are totally Yumderful.
Love potato skins, and its surprising how much smoke potato skins pick up, its why I like to keep the skin on when making mashed potatoes.
Do you like that camp chef? And what model is that?
hot sauce hits the spot on these
I’m making these next free weekend. Great appetizer and the potato insides perfect for a mashed side for the main course.
Boot snakes must be at the cowboy disco, at least they have fun straws there!
The best buy cheese is the best of cheese. Expensive tech right there
WOW! THAT LOOKS SOOOOOOO GOOD!
I love that you took what you scooped out of the potato and tossed it aside lol! I hate all the mixing that with the cheese and protein other recipes do. Definitely trying this recipe, except I have a ton of bacon I already made with duroc pork belly in the freezer. Great video!!!
Can you make a smoked chicken pot pie with your homemade bread crust, on the weber kettle? We love watching your channel. Keep up the good work.
First time here, maybe a dumb question. How do you cook on that butcher block? where's the heat source?
I was wondering the same thing
Very nice - when will you do a complete warts n all review off the woodwind pro ;)
Oh ya. I gotta make these! Might use pork belly or thick sliced bacon as pork cheeks aren't as easy to find without ordering (which takes too much planning) but another hit Bradley. (btw, nice idea with the salt brine - I've always lightly oiled and kosher salt, but brining is a smarter way!
No, no it is not weird. And I love that you're using the hot one's classic on them too.
Brad, do you have a cookbook in the works? Coming soon?
Amazing as always. That skin sounds crispy
You're Killing Me! i wish UA-cam had a button you can press to Smell food on a vid LOL!
I love that, "ok, six more and then I'll stop"
Lookin' good! Who doesn't like that?!?!
what is the disc you use to fry? how does it work?
He gets the pan screaming hot off camera and moves it to the metal plate to protect the wood from the heat of the pan while he records the cooking. No magic device just concessions to camera.
I don’t think that is the answer. He puts the pan on the disc with his bare hand. But I could be wrong, wouldn’t be the first time this hour!
Dang that looks good!
That rocks, I'm gonna do a variation of that.
I like Horseradish Crema on top of skins like these!!
New subscriber here. Love EVERYTHING about your channel.👍
No doubt, I am making these.
Basically smoked guanciale yeah? Would make a nice smoky carbonara 🤌
Was looking through the comments to see if anyone had said that yet😄
Hot Ones Classic! Have you tried The Last Dab Apollo?
THANKS,. :)
Have a great day - -
Brad, can you throw out a link to the cast iron you used in the chopped cheese video? I wants it. 😅
My brother’s restaurant serves a Korean BBQ kimchi potato skin. It’s ridiculously tasty.
wow these really look great, I'll try them this weekend
Now that looks tasty. A must try !!
sounds like you're sick! hope you feel better
Wild boar sausage would be good in those
Man which potatoe skins or always good touch
I just had these in a restaurant and they were terrible! I don't know how you can make them so bad, but I was disappointed. As you just proved, super easy to make and should be delicious like yours! 🍻
Dude, the video quality on this video! Sheesh! Did Jame Cameron produce this?
Always fun to watch "O" HANDS OF STEEL every time I try to just take it off I am left burnt fingers must be a cook's thing
awesome comeback vid....
Where did the extra potato and a half come from? Wizard! They look awesome
hi ho, hi ho, to the potato store I go!
I need to try this!
5 minutes later... there's no snake in his boot!
Let's make some beirocks they would be delicious
Looks like an excellent use for left over pork belly! "Honey, I know what I'm making for dinner tonight..."
What's "leftover pork belly"? I didn't think that existed
@@VirginiaBronson LOL... well, it is just my wife and I and I have a tendency to pick up larger cuts and freeze the leftovers, sooooo it happens every once in a while.
That extra spud just appeared out of nowhere.
Dam I am going to be bringing an insane spread for the big game this year! Defs need to get my hands on some bowel meat! Would love to see a bbq twice baked potato video! Or maybe homemade tater tots :o
Let us know how the bowel meat tastes!
Fantastic crispness! Potacos!
8:06 I would have mixed all the fillings in with the removed part of the potatoes then restuffed the skins. Twice Baked Potato Skins
but that's just me, you do you
Can you recommend anything other than pig cheeks?