This is what makes Gugas channel so successful as well 👏 🙌 😀 👌! EVERY OTHER channel ("best dish everrr" "no changes" "so yum"). I HATE THIS STATEMENT!!! Literally the BEST chefs in the WORLD NEVER say this is perfect.... Always something to improve upon. ✨️ Anyway, great comment!!! And go B-Rad! Keep up the good work! Looks yummy 😋
Huh?!?!? Mac and cheese is boring! You've obviously eaten the wrong mac!!! Bechamel sauce (heavy cream and whole milk with a blonde roux)... coupled with extra sharp aged cheddar, smoked gouda, pepper jack, and garlic munster (maybe habanero white cheddar as well).... ALL over al-dente Cellentani PASTA!!! 😋😋😋 Then topped with a parm butter panko topping browned and crispy! Make this bro then tell me mac and cheese is boring 😴
(WARNING! This food may potentially cause blackouts.) Made some yesterday. One bite and the next thing I remember I was in some random cave; empty pan on my right and a large hairy 'thing' (with big ass feet) passed out on my left..... I had brown hair in my mouth. 🥴 Please eat responsibly!
I’ve made this recipe twice, just as described in the video, and it is amazing. The cheese sauce is as smooth as can be and the smoked cheese and brisket provide just the right amount of flavor. To be honest, it wasn’t my best brisket, but the mac & cheese added some moisture and flavor to the flat, which was pretty dry. We will be making this again.
Thanks Bradley! My husband and I are attempting this recipe right now (smoked the cheese yesterday immediately after watching the video the first time) and are sorta guessing at several amounts since we can't find the recipe written anywhere on your website or here, but we'll see how it goes! Would love to at least know how much sodium citrate you used to the pint (you said quart in the video though) of cream.
I kinda just mixed it until it was a the right consistency but here is a rough estimate mac + Cheese 1 stick butter 20g citrate 1q milk 1q Cream 2 blocks chedddar 8oz gruere 4oz motz
When I saw the burger video and tried it myself, I knew it would be the answer to preventing the oil/milk split in Mac&cheese, so I figured it was just a matter of time till this video came out. It did not disappoint. Looks absolutely delicious and I love the tip of grinding up cooked brisket into brisket bites. So many different applications. Thank you Brad! You da best!
I actually made this recipe, minus the brisket crumble and a different selection of cheeses. It really was one of the best I've ever had or made myself. I also used some leftover brisket, and I thin cut some potatoes, made some crispy fries, and brisket nachos. There were no words to describe how good they were.
bro my first time ever watching one of youre videos and my god you deserve the biggest gold star in the world your editing your food your whole persona YOU MAN ARE THE MAN! everytime you screamed i screamed bro
you are the only channel ive seen account for sauce absorption with the mac n cheese. many baked/smoked macs i see just come out dry and sauceless. THIS is an S tier mac.
Just made this and completely stole your idea for using brisket tallow for the sauce instead of butter. Amazing idea thank you ! Another smokiness to the dish !
That brisket crisp bits is amazing - even health nuts must appreciate using it on their cottage cheese. This recipe and your channel are f’ing amazing. I miss Texas BBQ, but thanks to you I can make it at home here in Seattle
This is top notch. Nutmeg always go with a dairy product. The mustard sets it off - do not omit the mustard! I wasn't going to be able to smoke it so I used smoked beef tallow from my brisket instead of butter. The cheese/crispy onion topping is good if you don't have the brisket bread crumbs.
Im a big fan of these 7 cheeses in a mac and cheese: Motz ,havarti , colby jack, pepper jack, tilsit, Munster, cheddar I love the combo of those cheeses if i was doing smoked i would add provolone it does really good with smoke.
Wow! That looks incredible!!! When I smoke cheese I separate the heat and the cheese with a thick steel sheet, i use 2 smoke tubes, the smoke rises and rolls over the steel plate and over the cheese, it works amazing, I also use those tin foil pans, fill one with just ice and a 2nd one with ice and water, never had a problem with cheese melting too much, if at all
Dude, I did the same thing you did with the mozzarella with my coil smoker! The next time I tried it I put some butcher paper underneath the cheese to keep it from falling through (I shared my failure in the Patreon Discord). Great vid, as usual!
I've had good results smoking cheese a good distance from the spout of the Chud box. Hold a big chunk of cheese about a food above the output for a few mins. It works amazingly.
Huh?!?!? Mac and cheese is boring! You've obviously eaten the wrong mac!!! Bechamel sauce (heavy cream and whole milk with a blonde roux)... coupled with extra sharp aged cheddar, smoked gouda, pepper jack, and garlic munster (maybe habanero white cheddar as well).... ALL over al-dente Cellentani PASTA!!! 😋😋😋 Then topped with a parm butter panko topping browned and crispy! Make this bro then tell me mac and cheese is boring 😴
A little late to the party on this, but the recipe calls for a quart of heavy cream, but at 6:52 that looks like a pint. I know it's been a minute but can you clarify that?
I have a question about the cheese sauce. I'm wondering if it can be made ahead of time and reheated. Will it hold up well for a completion a few days later? Thanks. It looks wonderful and I love the information you have given about the sodium citrate! Wow! To be able to make your own American cheese. Love this. Additionally, if the dish is prepared the day before and refrigerated, how long to cook the next day? Anyone know?
Listen, don't think I didn't see the shaving razor in your knife roll! That plus the 2 Brad Boot Snake just shows you've still got a ton of creative ideas in your deck. Keep it up bahds!
Hey! You didn't forget the sides! Awesome video, as always. Maybe the next 'sides' video can be your take on borracho beans? I feel like there's got to be a great way to do a smoked borracho bean recipe.
Tillamook cheese, as far as big brands, cannot be beat... I remember going there years ago on the Oregon coast to visit it.. It used to be a tiny cheese factory, now it's a huge place.. They've expanded their sales across the US, so if you can find it.. Try it, you'll love it.. Kraft, sargento, etc. has nothing on Tillamook.
Next up... Can you please do something with a whole sirloin tip roast? The big bad 10 pounderish one from Costco. It would go well with your cheaper cuts motif, and its a hunka huge meat. Thanks in advance Chudley!
@Chudsbbq going to try this mac and cheese for march madness party next week. Have never used Sodium Citrate I see you used 20g is that ratio based on how much liquid is used? Thanks!
I just made this- I wanted to point out what I THINK might be a mistake. The recipe calls for a quart of milk and a quart of cream. The video shows a pint. I used a quart of each and have a doubled amount of sauce. While still cheesy it’s not CHEESY so I added more cheese than is called for to compensate.
Was just rewatching this video to make the recipe and noticed he used a pint size container of cream in the video, not a quart - and the milk was 'as needed', so probably also more like a pint. Thanks for confirming!
Been waiting for a bbq Mac & cheese all most as long as a porchetta video!!!! Great content as usual now let’s see you cook a porchetta!!!!! Skin-on Pork belly with stuffing (traditionally a pork belly with loin still attached-if you can find one, or just wrap a loin in a belly) if stuffing you can go with a meat mixture or mortadella like guga. I Have been dying to see this Chud Style!!!!
I had the in-laws over for bbq dinner. I smoked a brisket for 12 hours…….12 hours, I started my stick burner at 3am. My wife made potato salad. Everyone praised the amazing potato salad. The only question I got was what exactly is brisket? By the way I do competition BBQ. They haven’t been invited over ever since 😂 haha
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You look like the one fun dad that makes everyone laugh everywhere you go. The supermarket, work, soccer games, everywhere
#1 reason this is the best bbq channel: Bradley shows his "mistakes" aka the melted mozza, most would've re-shot, but not Chuds! Kudos Bradley!
This is what makes Gugas channel so successful as well 👏 🙌 😀 👌! EVERY OTHER channel ("best dish everrr" "no changes" "so yum"). I HATE THIS STATEMENT!!! Literally the BEST chefs in the WORLD NEVER say this is perfect....
Always something to improve upon. ✨️
Anyway, great comment!!! And go B-Rad! Keep up the good work! Looks yummy 😋
Huh?!?!? Mac and cheese is boring! You've obviously eaten the wrong mac!!! Bechamel sauce (heavy cream and whole milk with a blonde roux)... coupled with extra sharp aged cheddar, smoked gouda, pepper jack, and garlic munster (maybe habanero white cheddar as well).... ALL over al-dente Cellentani PASTA!!! 😋😋😋 Then topped with a parm butter panko topping browned and crispy!
Make this bro then tell me mac and cheese is boring 😴
@@RazDaz74 he made something better tho
Same with Babish and Chef John two of the OGs.
(WARNING! This food may potentially cause blackouts.) Made some yesterday. One bite and the next thing I remember I was in some random cave; empty pan on my right and a large hairy 'thing' (with big ass feet) passed out on my left..... I had brown hair in my mouth. 🥴 Please eat responsibly!
I’ve made this recipe twice, just as described in the video, and it is amazing. The cheese sauce is as smooth as can be and the smoked cheese and brisket provide just the right amount of flavor.
To be honest, it wasn’t my best brisket, but the mac & cheese added some moisture and flavor to the flat, which was pretty dry.
We will be making this again.
ahh the soothing sounds of stirring mac & cheese never gets old.
I was so hungry and all I seen was brisket and Mac cheese. I clicked so fast. Lol good stuff
Thanks Bradley! My husband and I are attempting this recipe right now (smoked the cheese yesterday immediately after watching the video the first time) and are sorta guessing at several amounts since we can't find the recipe written anywhere on your website or here, but we'll see how it goes! Would love to at least know how much sodium citrate you used to the pint (you said quart in the video though) of cream.
I kinda just mixed it until it was a the right consistency but here is a rough estimate mac + Cheese
1 stick butter
20g citrate
1q milk
1q Cream
2 blocks chedddar
8oz gruere
4oz motz
@@ChudsBbq thank you so much!!!
These are great. I love seeing how people use leftover brisket and pulled pork as ingredients to other dishes
oh pulled pork Mac and cheese….delicious
When I saw the burger video and tried it myself, I knew it would be the answer to preventing the oil/milk split in Mac&cheese, so I figured it was just a matter of time till this video came out. It did not disappoint. Looks absolutely delicious and I love the tip of grinding up cooked brisket into brisket bites. So many different applications. Thank you Brad! You da best!
Proof that mac & cheese does not have to be boring. Awesome👍😊
I actually made this recipe, minus the brisket crumble and a different selection of cheeses. It really was one of the best I've ever had or made myself. I also used some leftover brisket, and I thin cut some potatoes, made some crispy fries, and brisket nachos. There were no words to describe how good they were.
Dammmnnnn some brisket nachos sound 🔥🔥🔥
I absolutely love smoked brisket mac & cheese....adding that smokey protein to mac & cheese is just amazing. Two Bradley's in one video?! Mind blown!
If you wanted to love it even more, hot sauce is a delicious edition
That brisket bread crumb is truly next level I can’t even imagine how good that is
Coming across videos like this after eating. Make me feel even more full just by seeing the title 😂
The “Oops” on the cheese pour touched my soul!
…you sir have achieved sainthood with this, (Mac n cheese fan here). Give praise to this man of vision, for he has done great works
Chud... that mac is *BUSSIN*
You're like... if Samwise Gamgee was a Texan pit master.
And I love the channel. Entertaining and informative!
bro my first time ever watching one of youre videos and my god you deserve the biggest gold star in the world your editing your food your whole persona YOU MAN ARE THE MAN!
everytime you screamed i screamed bro
That cheese sause on top of some brisket nachos looks like it would be legit!
you are the only channel ive seen account for sauce absorption with the mac n cheese. many baked/smoked macs i see just come out dry and sauceless. THIS is an S tier mac.
I made a pulled pork version of this tonight and I can't even describe how perfect it is as a meal. Well done sir.
Never been a fan of Mac and cheese but deep fried M&C balls with brisket? Yes please.
I love how Brad keeps at weird stuff to his knife roll lately. This episode it’s a razor and one of the last ones had a green onion
Just noticed this! Was going to comment but you beat me to it
saw a tacobell hot sauce packet in one episode lol.
Love the crumbles idea. I use brisket tallow instead of butter for the cheese sauce 😁
I recently had M&C that had pot pie crust cumbles in it.... delicious!
Just made this and completely stole your idea for using brisket tallow for the sauce instead of butter. Amazing idea thank you ! Another smokiness to the dish !
@@iantaylor1341 Glad you liked it. Enjoy!!!
The ice tub for cold smoking the cheese south Louisiana definitely necessary
That brisket crisp bits is amazing - even health nuts must appreciate using it on their cottage cheese.
This recipe and your channel are f’ing amazing. I miss Texas BBQ, but thanks to you I can make it at home here in Seattle
This guy is super easy to listen too, i don't even bbq but i love this channel!
Dude…my dude. I’ve made some great mac and cheeses with various cheeses, meats, etc. I do declare this looks just wonderful.
the toss that in your deep frier was the cherry on top another recipe outta nowhere
I think I'm just gonna leave the "dude your a freaking legend" comment on every one of your vids I watch...freaking...legend!!
This is top notch. Nutmeg always go with a dairy product. The mustard sets it off - do not omit the mustard! I wasn't going to be able to smoke it so I used smoked beef tallow from my brisket instead of butter. The cheese/crispy onion topping is good if you don't have the brisket bread crumbs.
Was it gouda or gruyere
Im a big fan of these 7 cheeses in a mac and cheese: Motz ,havarti , colby jack, pepper jack, tilsit, Munster, cheddar I love the combo of those cheeses if i was doing smoked i would add provolone it does really good with smoke.
Local BBQ joint makes best Mac n cheese I’ve ever had. Wouldn’t hold a light to what you just did there sir. Looks awesome.
the amount if effort that goes into this mac n cheese...wow!
That was inspired.
Loved the brisket crumbles!
Off to the market I go. Need cheese.
Absolutely first rate show, thanks so much for sharing!!
that sodium citrate knowledge just blew my mind
Can't wait to try the sodium citrate trick. Thanks for the awesome vid, Brad!
It's an amazing trick. Try it with anything cheesy and liquidy.
This is honestly the best looking macn cheese I've ever seen
My pa and I smoked some Gouda and Cheddar and they were the best things I've ever had. I may make this come Christmas.
Watching this at four a.m. I don't know what I was expecting for the ultimate taste test but I was very delighted.
You my friend should have 1 million subscribers. Love all your vids
Wow! That looks incredible!!!
When I smoke cheese I separate the heat and the cheese with a thick steel sheet, i use 2 smoke tubes, the smoke rises and rolls over the steel plate and over the cheese, it works amazing, I also use those tin foil pans, fill one with just ice and a 2nd one with ice and water, never had a problem with cheese melting too much, if at all
One word for that creation... CHEESEGASM! 😋
Dude, I did the same thing you did with the mozzarella with my coil smoker! The next time I tried it I put some butcher paper underneath the cheese to keep it from falling through (I shared my failure in the Patreon Discord). Great vid, as usual!
10:44 I love the the disguised "oww" while pulling that off with your bare hands. Glass hurts more than brisket yall
I've only recently found your channel but damn this is better than anything on the food network :)
This video blew my mind. A Chud m&C?! incredible
Where’s the original Mac and cheese video. Can’t seem to find it.
Wow that cheese pull ….. great stuff man!
Mac and queso gang for the win!!!!
Dude... Keep PUSHING that envelope! Loved seeing the TWO of YOU!
I've had good results smoking cheese a good distance from the spout of the Chud box. Hold a big chunk of cheese about a food above the output for a few mins. It works amazingly.
Huh?!?!? Mac and cheese is boring! You've obviously eaten the wrong mac!!! Bechamel sauce (heavy cream and whole milk with a blonde roux)... coupled with extra sharp aged cheddar, smoked gouda, pepper jack, and garlic munster (maybe habanero white cheddar as well).... ALL over al-dente Cellentani PASTA!!! 😋😋😋 Then topped with a parm butter panko topping browned and crispy!
Make this bro then tell me mac and cheese is boring 😴
you are the channel i didnt know i needed
A little late to the party on this, but the recipe calls for a quart of heavy cream, but at 6:52 that looks like a pint. I know it's been a minute but can you clarify that?
you described it as we describe Nabulsi Knafeh.... excellent.
My goodness I cant find the words how good thiis looks! It's mouthwatering! Great Job Brad.
I have a question about the cheese sauce. I'm wondering if it can be made ahead of time and reheated. Will it hold up well for a completion a few days later?
Thanks. It looks wonderful and I love the information you have given about the sodium citrate! Wow! To be able to make your own American cheese. Love this.
Additionally, if the dish is prepared the day before and refrigerated, how long to cook the next day? Anyone know?
Nice job on the cheese sauce. I have been looking for another way to sauce my mac and cheese. Thanks for sharing
I live in Queensland Australia. The ice trick would be necessary on even our coldest 'winter' day.
Mac and cheese 🧀 😎 is a staple of bbq
Making this right meow!!! all the way from Laredo Tx thanks chuds!!
Listen, don't think I didn't see the shaving razor in your knife roll!
That plus the 2 Brad Boot Snake just shows you've still got a ton of creative ideas in your deck. Keep it up bahds!
Man… next level type of cooking… Appreciate it… I’m taking this recipe & 🏃♂️ run… thanks 😂
Always fun to watch what to do with the left over BBQ. Looking yummy. Cheers brother
Hey! You didn't forget the sides! Awesome video, as always. Maybe the next 'sides' video can be your take on borracho beans? I feel like there's got to be a great way to do a smoked borracho bean recipe.
omg I died laughing with the mozzarella result haha ... didn't see that coming tbh LOL
How does it do once it gets cold? Congealing is what i always end up doing battle with
I like to use wood chips (lightly soaked) in pellet tubes for cold smoking
Love you're stuff I have a suggestion beef shoulder clod thanks also for the tips on sausage making
Smoked cream cheese with a rub on top be great in this too?
I’ve only ever heard one other person call something a “bad Larry” I like it
Looks absolutely amazing!
Tillamook cheese, as far as big brands, cannot be beat... I remember going there years ago on the Oregon coast to visit it.. It used to be a tiny cheese factory, now it's a huge place.. They've expanded their sales across the US, so if you can find it.. Try it, you'll love it.. Kraft, sargento, etc. has nothing on Tillamook.
MaC &CHEESE IS FLIPPING AWESOME 👍🏾👍🏾
Chud = Mac Daddy 😍
Thank you for not doing this with a roux! Gritty and gross. Every time.
Looks delicious. Keep up the great work, Chud!
I use cornstarch instead of flour and it comes out smooth and silky every time but I just purchased some sodium citrate to give a try!
@@J.C.Clements I've done that too with good results. I've also done the citrate and it ends up perfect. Good luck!
You my friend got a new subscriber!! Love the vibe !
I did this it was great!
I still think double smoked bacon, alfredo mac and cheese was the best I've had.
How much Sodium Citrate do you recommend putting in for this size of mac and cheese, I dont think it was mentioned in the video.
Next up... Can you please do something with a whole sirloin tip roast? The big bad 10 pounderish one from Costco. It would go well with your cheaper cuts motif, and its a hunka huge meat.
Thanks in advance Chudley!
Love all the videos, but I keep coming to the question. What is leftover BBQ?
Love the idea of grinding the cooked brisket. Will definitely do that next time I have left over flat im making into pies.
You know Bradley is enjoying himself when he breaks out the "Bad Larry".
@Chudsbbq going to try this mac and cheese for march madness party next week. Have never used Sodium Citrate I see you used 20g is that ratio based on how much liquid is used? Thanks!
Genius.......pure genius
That looks absolutely amazing. I have to give this one a try. Thanks for sharing, my mouth is watering over this cook. 👍🤠
I just made this- I wanted to point out what I THINK might be a mistake. The recipe calls for a quart of milk and a quart of cream. The video shows a pint. I used a quart of each and have a doubled amount of sauce. While still cheesy it’s not CHEESY so I added more cheese than is called for to compensate.
Was just rewatching this video to make the recipe and noticed he used a pint size container of cream in the video, not a quart - and the milk was 'as needed', so probably also more like a pint. Thanks for confirming!
Can you make this a day or two before then oven or smoker bake?
Kicked it up a notch for sure
That is a work of Art....wow
I'd suggest adding asadero to that mix as well. Note if you try it's at a similar melting status as the mozzarella.
Been waiting for a bbq Mac & cheese all most as long as a porchetta video!!!! Great content as usual now let’s see you cook a porchetta!!!!! Skin-on Pork belly with stuffing (traditionally a pork belly with loin still attached-if you can find one, or just wrap a loin in a belly) if stuffing you can go with a meat mixture or mortadella like guga. I Have been dying to see this Chud Style!!!!
I had the in-laws over for bbq dinner. I smoked a brisket for 12 hours…….12 hours, I started my stick burner at 3am. My wife made potato salad.
Everyone praised the amazing potato salad. The only question I got was what exactly is brisket? By the way I do competition BBQ.
They haven’t been invited over ever since 😂 haha
🤣
How long can you keep those brisket crumbles in the fridge for?
Bro you went CRAZY with this one 🤯🤯
OMG, this just made it's way into my save favorites
That looks like it tastes amazing
U just gave me my thanksgiving idea
Hey bro.. I love the Mac and cheese.... Classic and accurate