Chicken Bacon Ranch Sausage! | Chuds BBQ

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  • Опубликовано: 6 фев 2025
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    Chud Bacon
    370g salt
    200g sugar
    60g pink salt
    15g garlic
    15g pepper
    5g sage
    5g pepper flakes
    1878 Chicken
    35g Salt
    75g Buttermilk Powder
    12g Garlic
    10g Onion
    3g Parsley
    5g Mustard
    5g Pepper
    4g Dill
    3g Chives
    3g Tarragon
    3g Msg
    290g Bacon
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Комментарии • 169

  • @andrewalba336
    @andrewalba336 11 месяцев назад +32

    fake out on the sausage diddle and fake out on the boot snake. Chud's always keeping us guessing!

    • @thebiglimey
      @thebiglimey 11 месяцев назад

      and not forgetting the clean weenie

  • @jxff2000
    @jxff2000 11 месяцев назад +1

    penelope is the greatest taste tester a pitmaster could ever have asked for. truly as good as it gets.

  • @mikesherman1523
    @mikesherman1523 11 месяцев назад +8

    You gotta love how Brad has been slowly changing up the endings, so sophisticated! 😆

  • @caseyl9906
    @caseyl9906 11 месяцев назад +1

    My 30 second method of getting bone out of thighs. Start at smaller joint end and make cuts down to main bone all around avoiding the cartilage etc. Then hold bone vertical and run knife along bone down to lower/larger joints end all around. Then just cut off and you have your meat but awesome bones for chicken stock. This process works awesome if thighs are 1/2 frozen as can go right into grinder

  • @AFdrum91
    @AFdrum91 11 месяцев назад +2

    "It's got that (lists every seasoning component) vibe to it." lol, excellent video once again Brad!

  • @buckboughton
    @buckboughton 11 месяцев назад +2

    Oooh! Larceny black A 1-23 yes sir! 🥃
    Looking forward to this sausage recipe! Thanks for making great vids 👍😎

  • @SG-ig2th
    @SG-ig2th 11 месяцев назад +12

    Just ordered 3 sausage kits from you!
    Would love to see a “biscuits and gravy” flavored sausage! Was thinking stuff a breakfast sausage base, frozen reduced country gravy, and dried biscuits in some sheep casings.

    • @g54b95
      @g54b95 11 месяцев назад

      I don't think this concept would work as a sausage, but it sounds like one hell of an idea for a corn dog type thing, with sausage on a stick, encased in biscuit dough, fried, with country gravy on the side for dipping. Or serve on a plate, smothered in the country gravy, with shredded cheddar cheese on top and doused with a good Louisiana hot sauce. Serve with strong black coffee and some good mango juice.

    • @SG-ig2th
      @SG-ig2th 11 месяцев назад

      No, it would work.

  • @MrIslandlogger
    @MrIslandlogger 11 месяцев назад +2

    legend..plain and simple..legend...i never tire of your content and banter...pure legend!!

  • @bradanderson4308
    @bradanderson4308 4 месяца назад

    I modified the recipe and made this style of sausage but made into patties because I didn't feel like messing with casings for a small batch. They were delicious, thanks for the idea Brad. I used 8 chicken thighs, 3 chicken breasts, 70% of the skin (1775 gr. of meat), 3 pkgs Club House ranch dip. 300 ml whipping cream,, 2 gr. chives, 2 gr. parsley. 1-1/2 lbs. cubed slab bacon. No additional salt, the club house dip has enough already. Fried up a test patty, good to go. Formed the patties and sprinkled with coarse black pepper. Into the freezer for 30 minutes to firm up and then into the Bradley smoker at 175*f for 1 hour of smoke with chili and cumin smoker pucks. Cranked the smoker up to 225*f and then finished to 150*F internal. Cool on a rack and vac pack into meal size packages , then into the freezer.

  • @mikepomeroy
    @mikepomeroy 11 месяцев назад

    I just realized its a Chud's whiskey glass! Fantastic!

  • @ActualChef
    @ActualChef 3 месяца назад

    This recipe rips. Kudos for the bacon work. I love the buttermilk binder. Gonna tackle this one next week. We have Mahogany Smoked Meats in Bishop, California and their bacon is so unbeatable I’m just going to grab a pack of their ends.

  • @thorjustin95
    @thorjustin95 11 месяцев назад +4

    Glad you finally did this one. They are really good in pasta dishes.

  • @rickf.9253
    @rickf.9253 11 месяцев назад +4

    Another great, creative sausage recipe! Thanks Brad! Keep them coming.

  • @kbraker510
    @kbraker510 11 месяцев назад

    I made some for the first time a month ago. I added high temp cheddar, some mild wing sauce to give it a bit extra and milk powder as a binder. I used chicken breast and boneless thighs… came out great!

  • @ricmiddletown7685
    @ricmiddletown7685 11 месяцев назад +1

    Gonna try this with a blue cheese dressing mix. Thanks for the great videos!

  • @johnbowen5336
    @johnbowen5336 11 месяцев назад +1

    Larceny. One the finest bourbons available and the best bourbon to mix with Coke.

  • @dave84401
    @dave84401 11 месяцев назад +2

    I love these Tarantino style videos.

  • @thomasclark4794
    @thomasclark4794 11 месяцев назад

    My wife and was wondering where the boot snake got off to. Needless to say you didn't disappoint. Excellent videos as usual.

  • @muzaaaaak
    @muzaaaaak 11 месяцев назад +5

    Would love to see you make an Italian style chicken with parsley and cheese thin coil sausage. Used to get these in NYC and they were great grilled over coals or on a flattop.

  • @jeffdorough5289
    @jeffdorough5289 11 месяцев назад

    I love Indian food. We have a large bin dedicated to all the spices so we can cook it whenever we like. Great episode

  • @JimOHalloran
    @JimOHalloran 11 месяцев назад +1

    Made my first batch of sausages with the "Nice n Plump" mix a couple of weeks ago. Turned out great, but while casing every time I was like "tie it off... snip the tip... and we case away". I've either watched too many Chuds videos, or just enough.

  • @markwindholz816
    @markwindholz816 11 месяцев назад

    Great finish to the video with a drink of Larceny!.

  • @FossilCleric
    @FossilCleric 11 месяцев назад

    DUDE!
    I just made these
    2800G of chicken and adjusted the grams
    DUDE!
    Never made a sausage the everyone in the family loves
    TY TY TY
    P.S. Your breakfast sausage is a hit in my house as well. I have about 20 lbs of it in the freezer formed into patties and vac sealed. Every weekend the kids ask for it.

  • @b-radkisuke8773
    @b-radkisuke8773 11 месяцев назад +1

    Very nice meat mountain there! Attention to detail with those slices

  • @adamboker1603
    @adamboker1603 8 месяцев назад +1

    What’s the brand in that propane gun?

  • @jcat5150
    @jcat5150 11 месяцев назад

    Yeah I gotta make this one happen! Looks absolutely delicious to eat and beautiful to look at!

  • @Rally825
    @Rally825 11 месяцев назад

    This is definitely going on the menu for my class reunion this summer! Slices of this sausage with some dipping sauce would make the perfect appetizer! Also... love me some Larceny bourbon! I had an old friend introduce me to it... nice and smooth, without being too high in abv.

  • @michaellebu4312
    @michaellebu4312 11 месяцев назад

    Bradley Dude I totally Love the comedy in all your videos 😂

  • @ascendedvegeta
    @ascendedvegeta 11 месяцев назад

    Last time I made bacon I smoked it up to 200 F and sliced it super thick. When I cooked it for breakfast it was the absolute perfect combination of crispy on the outside and tender on the inside🤤

  • @DanyRivard
    @DanyRivard 11 месяцев назад

    I needed something new in my life. I just saw these yummy ❤😮sausages!

  • @srh-ob3dx
    @srh-ob3dx 11 месяцев назад +7

    MAKE SOME APPLE-GOUDA BRATWURST!!!! I do all your sausage recipes and now people are making requests 😅

  • @srbassman11
    @srbassman11 11 месяцев назад +1

    These videos make my day😂

  • @drummnl
    @drummnl 11 месяцев назад +1

    Man, I’ve been watching your channel for a while and I’m curious as to what the metal circle, with chud cut into it, you use on the cutting board to cook with.

  • @chilecayenne
    @chilecayenne 11 месяцев назад +1

    What vacuum sealer system do you recommend?
    I need one for my brisket and other meat scraps, to keep them till I have enough to grind into burgers, etc....
    I"m a big fan of your show...I trimmed my brisket last weekend per your video, did my first foil boat....and WOW!! It was great!!
    Thank you in advance!!
    CC

  • @jayro4803
    @jayro4803 11 месяцев назад +1

    Killer video... super appreciate all your content Brad! Very much look forward to giving this one a whirl 🤙

  • @caseyl9906
    @caseyl9906 11 месяцев назад

    You pretty much hit on it with the chicken thighs. I have been trying out all kinds of chicken thigh sausage recipes the last year or so mostly bulk breakfast & hot Italian. Have also done cased kielbasa/bratwurst and smoked salamis. It is different using poultry (forgot I did some turkey) but I haven't had things not work out. @ .88 cent/lb is good to know that it works.

  • @christopherday210
    @christopherday210 11 месяцев назад

    I think you nailed it Bradley like the Idea as well as the recipe, As I've said b4 keep em coming...

  • @Amocoru
    @Amocoru 11 месяцев назад

    I love putting a dusting of sweetcheeks on my smoked pork belly. It just adds that beautiful light sweetness at the end. So good.

  • @christopherpridmore
    @christopherpridmore 11 месяцев назад

    Skin on thighs was how my chicken sausage go to also, delicious!

  • @louisstrowger8807
    @louisstrowger8807 11 месяцев назад

    Gotta try this.....And nice Bourbon!!

  • @BenFeldman-kz7gt
    @BenFeldman-kz7gt 11 месяцев назад

    Looks delicious! Chicken casings! That I would like to see. Aren’t they really small?
    You always make this look so easy!

  • @SheilaWildman
    @SheilaWildman 11 месяцев назад

    Brad, you should make some Rubin sausages. I’ll bet that would be really good. Love the videos

  • @RiggerBrew
    @RiggerBrew 11 месяцев назад

    i have done Jamaican Jerk, and Tuscan seasoned chicken sausages before. I'm putting these on the list to make.

  • @kak4shi_hatake
    @kak4shi_hatake 11 месяцев назад

    Hey Chud when putting a log on the fire do you have to open the smoker to let out the white smoke during its cook?

  • @fobbitty
    @fobbitty 4 месяца назад

    If you want a knockout chicken sausage, use the skins of your turkey necks as your casing. Sure, time consuming but definitely worth it!

  • @kevincolwell2115
    @kevincolwell2115 11 месяцев назад

    you could serve them with some fresh ranch dressing... That would be so good!

  • @seanew121
    @seanew121 11 месяцев назад +5

    Glad Brad has made another sausage video. Also, it’s nice to see chicken used.
    …..lastly, gotta take advantage of those hibernating flies 🪰🪰🪰

  • @peterbourgeois8492
    @peterbourgeois8492 11 месяцев назад

    Really enjoying your videos. Could a cured version be made?

  • @cmaddog
    @cmaddog 11 месяцев назад +1

    Why did you not pink salt the chicken? Just curious.

  • @Dieselmechanic-1
    @Dieselmechanic-1 10 месяцев назад

    Can you explain/show how to tie off and cut sausages into the individuals they end up as?

  • @Stan_L
    @Stan_L 11 месяцев назад

    Great video! Thanks for sharing.

  • @nancyreyes3105
    @nancyreyes3105 Месяц назад

    You are a mad food scientist 🎉

  • @H4zardWarning
    @H4zardWarning 11 месяцев назад

    Dang it Chud, I can’t afford a grinder and stuffer stop making such delicious looking food!

  • @lx2nv
    @lx2nv 11 месяцев назад

    You had me at Barrell Proof Larceny 😍

  • @MattP5000
    @MattP5000 4 месяца назад

    the MAP gas on the torch might not be a good idea?

  • @carladerhold5141
    @carladerhold5141 10 месяцев назад

    Love your vids, Bradley - pretty much have watched them all. Curious, since you highlighted the "Official Taste Tester" in this vid (cute puppy), has she ever not eaten/spit out one of your offerings?

  • @cooper5741
    @cooper5741 11 месяцев назад

    I love your videos 😊 I so look forward to release day !

  • @dwaynehagle7445
    @dwaynehagle7445 11 месяцев назад

    Yep ! That's a Try.

  • @b-radkisuke8773
    @b-radkisuke8773 4 месяца назад

    Be curious to find out the cost per link. Great idea

  • @kilotangodelta
    @kilotangodelta 11 месяцев назад

    Hopefully that glass is hitting the store soon!

  • @jabawockee199
    @jabawockee199 11 месяцев назад +1

    Those who know…know…when he makes a sausage video, we’re all waiting for the ball tickle. You know who you are!

  • @MarcosMolina-l7e
    @MarcosMolina-l7e 11 месяцев назад

    El cangrrriiiiiiiiii love your content bro! You inspire me! Yummythangzinc was born because of awesome videos like this!

  • @niravitonchavieng5761
    @niravitonchavieng5761 7 месяцев назад

    If there is no milk powder, what can I use instead? 😊

  • @mike_adams
    @mike_adams 11 месяцев назад

    Nice job Brad!

  • @24kachina
    @24kachina 11 месяцев назад +7

    Tour de Chudforce. Unreal. Fabulosity.

  • @randybichsel4244
    @randybichsel4244 11 месяцев назад

    Next time try the Fiesta Ranch seasoning in this, I bet it would be wild

  • @kevinmcallister2577
    @kevinmcallister2577 11 месяцев назад +2

    Only one good way to get rid of a boot snake. BBQ snake. Give it a try, Bradley!

  • @akaimon3
    @akaimon3 11 месяцев назад

    What brand do you for your chamber vac seal? Do you have an external vac seal for oversized items? I use Meat Your Maker line - chamber works great but the 16” external vac is worthless.
    Just ❤️ your sausage videos‼️

  • @shifty314
    @shifty314 11 месяцев назад

    I was thinking about something like this but with Swiss cheese too. I have the proper confidence now.

  • @davidsholar2874
    @davidsholar2874 11 месяцев назад

    That looked mighty tasty

  • @SchwarzeskabelGWP
    @SchwarzeskabelGWP 11 месяцев назад +4

    I’d love to see a chicken tikka masala burrito with garlic in the tortillas like garlic naan bread and the chicken cooked on the chud box

  • @frankdodd762
    @frankdodd762 11 месяцев назад

    I dig this!!!! Help me out. Struggling w Alpha GAL meat allergies! You think the pork bacon can be substituted with turkey bacon? Ideas? Thanks

  • @PopAlmostUpFront
    @PopAlmostUpFront 11 месяцев назад

    Looks good, what is the seasoning ratio, thanks

  • @treythorsen225
    @treythorsen225 11 месяцев назад

    How much rub did you add to the bacon cure??

  • @johnmelton6467
    @johnmelton6467 11 месяцев назад

    Just curious if you have ever made a gyro meat sausage?

  • @jmblazer72
    @jmblazer72 11 месяцев назад

    So what would happen if you boiled the bones and froze the collagen/gelatin that came out? Could you use that as an added fat to the sausage like you would a beef or pork fat?

  • @jasonhiggins7793
    @jasonhiggins7793 10 месяцев назад

    Is the bacon weighed post fry?

  • @roberthenderson6140
    @roberthenderson6140 11 месяцев назад

    I've seen a nonstick grillmat used in some of your videos. I can't find one now. What is that one?

  • @mikestatler6862
    @mikestatler6862 11 месяцев назад

    Recipe please or where is it in here. Didn't see it. Gonna make this one for sure.

  • @Savannahjbo
    @Savannahjbo 11 месяцев назад +1

    lets have a tools of the trade vid , how many times can you start the "fire" on one tank with that torch ?

  • @devongardner2884
    @devongardner2884 11 месяцев назад

    Imagine dipping that in a homemade butter milk ranch!

  • @linc5478
    @linc5478 11 месяцев назад +1

    What happened to the live chats on Sundays. We miss unfiltered brad!!!!

  • @TheeWardy
    @TheeWardy 11 месяцев назад

    Dude!! Do you have Chudd branded Glencarns?

  • @SteveRix78
    @SteveRix78 11 месяцев назад

    Chud's premade bacon mix?

  • @Trumpetmaster77
    @Trumpetmaster77 11 месяцев назад

    That looks delicious!

  • @briancarbajal9
    @briancarbajal9 11 месяцев назад

    That’s a good batch of larceny!

  • @nicholasbullock4723
    @nicholasbullock4723 11 месяцев назад

    We need an offset brisket fried rice episode

  • @michaelmiller8914
    @michaelmiller8914 11 месяцев назад

    I bet that would be good with high temp cheese!!!

  • @reyhernanandez5640
    @reyhernanandez5640 11 месяцев назад

    how come u can't order smokers on your website.. don't see any of the bigger chugs boxes or off sets.. what give s ?

  • @Jamie_Eldridge1
    @Jamie_Eldridge1 11 месяцев назад

    Hey Chud, obviously you are known for BBQ. However have you ever considered doing a master class on how to make Cooking BBQ youtube Videos? I would pay for that.

  • @neildharrington
    @neildharrington 11 месяцев назад

    I mean this with all respect - your cutting board is looking dry -- how often do you moisturize?

  • @joemartin124
    @joemartin124 10 месяцев назад

    got me thing blue cheese😋

  • @SuperPfeif
    @SuperPfeif 11 месяцев назад

    Awesome man!

  • @b-radkisuke8773
    @b-radkisuke8773 4 месяца назад

    fun seeing the doggie !!

  • @beechermeats9797
    @beechermeats9797 11 месяцев назад +2

    For the algorithms bay bay!!!!!

  • @_thisisdavid
    @_thisisdavid 11 месяцев назад

    Looks way better then my attempt at it😂 granted it was also the second time I made sausage

  • @LD.Walker
    @LD.Walker 11 месяцев назад

    Totally needs a little dip dip in some Franks Red Hot.

  • @TMac0925
    @TMac0925 11 месяцев назад

    For a second there I thought you were gonna forget the “bludle udle udle udle”! Shew…that was a close one!

  • @lisawoods405
    @lisawoods405 11 месяцев назад

    Yumm and chicken isn’t my go too

  • @bradtremble6728
    @bradtremble6728 11 месяцев назад

    You should do shoyu chicken boudin. Add in some fresh chopped green onions. That’d be a killer idea and gnarly boudin