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Never question pork belly. You don't question why a burger is good the 1000th time you've cooked it. Pork Belly is an institution and it deserves the utmost respect.

We cannot believe the amount of content you put out Brad. Some great tips about crispy skin which separate this creation from the ordinary versions.

Dude I love the sounds you make when you bite into the sandwiches you make….absolutely how everybody should sound!!! Good job brother!

That “samich” 😂 looks so delicious. I’m definitely trying this very soon. Great vid sir!

Might not be the first time he's heard this, but Brad's buns are so nice!😂

That looked AWESOME! THANK YOU!!

Really digging your videos. Very instructive. Thank you

AWESOME!!!!!! This is now my weekend project!

Bradley Robinson! You, young Sir, are well on your way to being my favourite KZfaq performer of them all. Which is, indeed, Big Talk. Kenji, Brad, Guga, Smokin' Joe, that Matt guy, your boss LeRoy, Jeremy, all of them. You're as good as it gets. I could go on like this... You cook, you weld, you develop, you entertain. I look forward to your videos more than anyone else's. The Crocs, I have a similar problem, and if something's gonna find its way into my boot it's gonna be a slug. Northwest livin... And my gal is from New Hampshire and she knows Austin. Thank you!

Direct cook. If I did a direct cook with a whole chimney of lump in my Weber kettle, I’m afraid it would burn up the belly. Or am I wrong?

Great video Grass needs a mow

The wife would really like a recipe for your bread, unfortunately the video leaves out measurements for the ingredients and we can't find it on your site. Any chance of getting some more info on it?

I straight up lost it when you pointed out the teet! Made it really hard to watch the rest of that segment 😂

This channel makes me happy.

I've already been basically making my way through your menu during this East Texas power outage but this will be insane tomorrow!! Super excited to try!

I don’t know why seeing Coleman’s mustard being used makes me so happy. Seeing Americans not use French mustard is so pleasing

Great video! Thanks for sharing.

Pork belly pulled pork is sooooo good!! Nothing like it!!

Love the videos and the recipes! Just missing the measurements for the buns etc, bring 'em back please!

I've learnt an important lesson in life today and that is not to watch your videos when I'm hungry. I can't comment further as I have to go out and light the barbecue now!

that smoky pork salt is a nice bonus too

Get the skin-on pork belly at any Asian market. They’re all over Houston so I know you’ve got some in Austin.

Nice bourbon flex with the eagle rare!

Eagle Rare. Good stuff.

Respect the Eagle rare!

Damnit man. Pork belly and Eagle rare. YES PLEASE.

Sometimes I want to try your breads as much as your meats. Great cook!

I like the spider at 2:04.. Good video, .Brad.

13:48 Thwomp sound effect

By all means, cook pork belly pulled sammies and video it at least once a month! These are awesome!!!

Love what you do man… I have tried many of your cooks myself could you do a smoked deviled egg cook or a another pork rinds video my man… keep on keepin on!!

whole hog bbq the cheeks are one of my favorite

Hey Bradley, I have a challenge for you. How about some offal BBQ recipes? Specially pork heart, liver, and kidney, mixed with whatever protein you choose. However, please allow the offal to be present. You can of course do beef as well, if you wish.

great vids. I'd fire up the pit first, then deal with the meat of choice.

Just tried this and it's not as easy as brad makes out (a testament to his skills and knowledge) was still good, I struggled to get my skin to stay crispy in the rest. But the taste is really good for me though I will stick with my boston butt for pulled pork.

Excellent looking sandos!

Nice buns, Brad 😂

Looks amazing.. really want to try and the bread to go with it.. any chance of quantities as not sure how much some is 😂

great vids chuds....have you got the recipe for the bread rolls please ?

I was wanting to know if you could make a baked been video? I want to impress someone on my cooking skills which you have taught me.

Oh my oh my Bradley……..no on my must try list. 👍🏻🔥🔥🔥🍺

Outstanding!

Dude I love the videos. Keep it up. But what in the world is the hot plate thing on the table. Is it induction?

Love this, do you think this can be pulled off with a Weber Kettle grill. And is it just charcoal or do you add wood also?

Dammit Brad. I gotta make this now. I usually trim the skin to make pork belly brisket or burnt ends

Looks delicious!

Idk if im just tired but you sound like a more energetic garfield the cat

I want to know what this heat disk is you use and how it works

Amazing as always.

Bradley... could you show us how much charcoal is appropriate for direct heat cooking... I feel like I might be using way too much. I need to get a chud chimney so it's measured but I don't have one yet.

Porksgetti!!!

That looks damn good, and added to the "to do" list!

Hello Pit Nation! I just found your channel and subscribed! TX BBQ for the win, I just started a YT BBQ channel myself! 🤘🏼

Where does that in cutting board burner come from??

Dumb question, what was the time and temp on this cook? I know things vary but I was just wondering some ball park numbers.

Do you think that dough recipe would make a good pizza dough? I feel like that might just be perfect for a Detroit style deep dish.

Really awesome! Cheers! 👍🏻👍🏻✌️

That looks AWESOME! I dont have a Chud Box but I have a pk grill. Would you change anything on the cook if you use a pk since the heat is closer to the pork?

Random thought: have you ever done any kinda recipes that were indian inspired? All those spices might make a fun sausage?

Another great teeted belly!!! I'll have to really give this crispy skin a shot soon.. Khaaamin Up!

I used some hog salt on popcorn tonight. I'm afraid to do this with shitty movies moving forward because it might make bad movies better just with the memory of how good it makes the popcorn

Love It!

U could tell it must b good by the reaction of the official taste tester jumps x3!

That looks amazing! But how you do you clean that brush?

Another great looking sandwich. Sitting here starving now! Great vid Brad, Great live chat the other night. Appreciate all your hard work.... Peace

Guess I found a reason to pull my skin on pork belly out of the freezer!

Hi there! Where might we find your bun recipe?

Ha! Take that boot snake.

You are a badass😂😂

Brad, I love your buns ;-)

Is that leather handle for the chud press for sale anywhere?

So excited you pronounced acetaldehyde right.

Might be a weird question Chud but can I use my kettle cooker for direct heat bbq? If i put coals on bottom grate?

Anyone know the situation with the burner in the middle of his cutting board?

Can I cook this and leave it in the oven at 170 overnight?

Wait is that curious George pez dispenser?

What sorcery is this that your butcher block is heating the pot?

can you share the buns recipe

Hey Bradley I just checked your website and it is currently down. Thanks

You need to do a whole hog video on you largest Chud box

99 Ranch asian market always has skin on pork belly

Use the ham (hind leg) to make pulled pork. In contrast to the front leg, it has a rich flavor.

Eagle Rare, always delicious.

One of these days I would love to see Bradley proclaim that one of his "creations" tastes like ass! Just to prove he's human! LOL

😍😍😍😍

Nice, recently my locally Costco only has skin-on belly (hope they have skin off before fall, aka bacon season).

🤤 🤤 🤤 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤!!!!!!!!!!

The whole kitchens cabinet for the mop sauce lmao

No hash recipe?

Shoulda used more salt, I think...

I was going to look the dough recipe but your website is expired.

Ha! Monkey toy! (Where’s all the teet jokes? 😂)

too bad you don't have a local supplier for pork. my bellies are cheap smoked and I slice for bacon

Does it have to be skin on?

😮

Didn't you pay your Square Space bill?

Greetings from Ukraine. I enjoy watching your channel. As always, very tasty) thank you.

Bee-u-tee-ful!

I really wish I could find this in my local stores. They always either remove the fat cap or cut it into a small brick Maybe I can glue a bunch of smaller pieces together😅