I know chopping veg is the worst part of your efforts, but the way you edit it and the sound of it all...oh, so satisfying. Its absolutely one of my favorite parts of your vids.
If I was a billionaire, I would buy 5 houses in a row, give 1 to Bradley, 1 to Joshua Weissman, 1 to Malcolm Reed and 1 to Guga, I would move in the 5th and just go wherever my nose and appetite takes me. Looks great, Bradley!
@@MegiddoTheImmaculate True enough, but I would take the food from these guys over a Chef pretty much any day. Guess you have to have a love for the barbecue.......
This channel is wildly underrated. Your videos are one of the main reasons I am now planning on getting myself a smoker! I was happy with my Kettle Grill until I found this channel haha
@3:56 there is a metal trivet placed down and then he sautes on it. is this some super awesome portable electric burner or is he heating off to the side and then moving the pan so we can see better??????? im assuming its the later but a portable burner that size would be dope
I made these last night and have to say.. hands down the best flautas you'll ever have. So many incredible flavors throughout. I also loved the pico. I also added more Avacado and cilantro to my crema and it was also the best guac crema ever. Thanks so much Chud.
When you work at what you love.... it shows. Excellent content. Only thing I hate is my pockets aren't deep enough for a Chudbox or Press. So, living vicariously.
I moved to Philippines last year and my wife and I started a little Taco Cafe. Have been hand rolling the dough now for months, when I started to look for ways on RUclips to shorten the process. I have seen several different homemade tortillas presses to come up with a way to have made here. Your videos have been great Thank you.
We used to make big batches of taquitos and freeze them. The tortilla doesn't reheat that well, gets a little soggy, but they're great heat and eat snacks.
I've been putting off buying a Boot Snake Hat, but now I think I need to get one. My daughter would be absolutely amazed to be included in one of your videos. Keep up the great work!
Yeah, I'm in SA...bunch of hail off that storm. Damage at my sister's house (broken windows, dented up van). I have a big flattop, I really should do this sometime!
I've got to say I always enjoy your vi was sharing with my daughter which is a pastry chef. I believe I enjoy him so much because you're very authentic meaning. The way you are in your videos is probably the way you are in life! Also you've inspired me to reconfigure our barbecue area to be a little more like yours but just to enjoy that area more.! Thanks
HAHAHA! I was thinking the whole time "I bet these would be great with buffalo chicken and dipping it in blue cheese or ranch" and at the end Bradley said the same thing!
Hey Bradley! Another great video. One question for you or any of the subscribers. How does the trivet on the countertop work for cooking? I have looked for an explanation on your earlier videos, but no success. Any help is much appreciated.
I know you probably already have a favorite bacon but if you're wanting bacon fat specifically, I highly recommend Benton's Bacon from the Smokey Mountains. They do ship it. Great vid BTW, those look amazing.
I have a stupid question! - Does the Chud Trivet get heated before you slap it on your board to help keep the pan hot? I always see you cooking on it, but couldn't figure it out.
The trivet is there precisely to keep the hot pan from burning the wood. The pan sits on the burner to the right, behind the Chud press. Then he brings it over to the trivet in front of the camera when adding ingredients. Instead of having to move the camera all the time or use multiple cameras.
Living in Canada, I’ve never even heard of this food. It looks incredible! I’m 100% going to give this a try this summer! Bradley is always shining a little light into our lives! 😊🔥🍗💪
Bradley, NEED YOUR HELP! 3:56 into this vlog, you placed what looks like a CHUDS hotplate onto the cutting board in order to sauté the veggies... WTH? How did that hotplate heat the saucepan?
Man Bradley those look delicious!! And I just bought some chicken thighs at the grocery store on Tuesday! I know what's in store for movie night tomorrow! Thanks for another great video!
The Buffalo chicken version with blue cheese dip...yes please! ...and then a thai version with a sweet/hot chili sauce dip and on and on...endless possibilities.
Good day Brad Great channel and another awesome video your making me hungry but it ain't BBQ season here and we to have storm warnings but ours will be of the blizzard kind Take care and be safe thanks again
Was wondering if you had to do the same modifications to your SnS grill that you did to your webber. Obviously you had the sns equipment you got for the webber but did you need to put another thermometer in a better location? My kettle is needing a replacement soon.
How are you heating that hot plate on your cutting board? Is that some sort of induction setup? I can't wrap my head around how that doesn't burn your board.
When you said you should've done the buffalo chicken ones for the Superbowl, I thought immediately you should try a buffalo chicken sausage. Ugh sounds so good.
I like your take on these. Definitely more American style. I'm sure your researched popped that they are usually simpler with just chicken and corn tortillas but the rest of the toppings are close to standard.
I enjoy your vids. Would suggest that you try a garlic twist. They are cheap. I bought mine years ago from Lehman's non electric, however I have seen them in bed bath & beyond. (Don't know if they still carry them) It does an easier more complete job of mincing garlic than a press.
Love your videos!!! Is there something that can be used instead of salt..not just for taste but for all the other reasons for using salt (skin crispness, dry brining ,etc) as I really have to watch salt content for my health? I really value your opinion as you have a very strong knowledge of food and why you do the things you do to the food!!
If I had to guess, I think he sets the pan on it to show the camera angle, they puts the pan back over the heat to cook. Let's hope he answers your question!!!!
I know chopping veg is the worst part of your efforts, but the way you edit it and the sound of it all...oh, so satisfying. Its absolutely one of my favorite parts of your vids.
Brad’s editor was so happy when he saw that garlic press come out lol
Pretty sure Brad's editor is just Brad from a later date
Oh hell yes, flautas are amazing. I look forward to ongoing series such as "Will it Flauta?" to go alongside "Will it Sausage?"
I watch these while I'm smoking something on a sunday, today is chicken thighs for meal prep. Keep up the good work Bradley!
If I was a billionaire, I would buy 5 houses in a row, give 1 to Bradley, 1 to Joshua Weissman, 1 to Malcolm Reed and 1 to Guga, I would move in the 5th and just go wherever my nose and appetite takes me. Looks great, Bradley!
Get a 6th and add Brian Lagerstrom!
If you were a billionaire you could afford to hire actual chefs instead of just RUclipsrs but I guess you can spend it however you want.
BRILLIANT!
@@MegiddoTheImmaculate True enough, but I would take the food from these guys over a Chef pretty much any day. Guess you have to have a love for the barbecue.......
@@MegiddoTheImmaculate yeah that was a pretty ignorant statement.. I know some chefs and I’d rather eat the RUclipsr’s grub almost indefinitely..
This channel is wildly underrated. Your videos are one of the main reasons I am now planning on getting myself a smoker! I was happy with my Kettle Grill until I found this channel haha
Lol, I've had a smoker for years but I just got a kettle grill because of the kettle grill series!
I started using a kettle cause of Bradley! He is one of a kind! A true National treasure 🎉
@3:56 there is a metal trivet placed down and then he sautes on it. is this some super awesome portable electric burner or is he heating off to the side and then moving the pan so we can see better??????? im assuming its the later but a portable burner that size would be dope
I gotta say Bradley, your videos are the funniest to watch plus I get to learn something new everytime.
I love making flautas...simple, delicious, inexpensive, and you can feed the masses. The most important part is the condiments!
Loved the A-Team reference at the end with the Flauta cigar. Nice touch.
you are my Bar-B-Que Jesus! but seriously as a Texas who moved to Vegas whos channeling my BBQ roots, this channel really inspires me.
I made these last night and have to say.. hands down the best flautas you'll ever have. So many incredible flavors throughout. I also loved the pico. I also added more Avacado and cilantro to my crema and it was also the best guac crema ever. Thanks so much Chud.
Thanks!
I think this might be the best recipe you've ever made. Going to make immediately.
My favorite new cooking channel. You’re a natural! Great content.
When you work at what you love.... it shows. Excellent content. Only thing I hate is my pockets aren't deep enough for a Chudbox or Press. So, living vicariously.
I moved to Philippines last year and my wife and I started a little Taco Cafe. Have been hand rolling the dough now for months, when I started to look for ways on RUclips to shorten the process. I have seen several different homemade tortillas presses to come up with a way to have made here. Your videos have been great Thank you.
FLAUTAS ARE MY FAVORITE!! I believe Brads would be my number 1 favorite Flautas, Those look amazing.
i am off work all week, and can definitely say these are going down this week
That knife work looks downright epic.
We used to make big batches of taquitos and freeze them. The tortilla doesn't reheat that well, gets a little soggy, but they're great heat and eat snacks.
So glad I found your channel! Thanks for being entertaining AND informative!
The face he made when she said these are long 🤣
My dude....Love these darn vids...I'm from El Paso but live in Vegas. Miss this type of fooooood!!!
Chicken blunts......and Brooke!! Lol
FanTasteic!!
Afternoon from rainy UK
I've been putting off buying a Boot Snake Hat, but now I think I need to get one. My daughter would be absolutely amazed to be included in one of your videos. Keep up the great work!
We call em crisp meat burritos and they are delicious. Absolutely love your channel, so creative yet simple sounding
“Crisp meat burritos” 😂
Hey man,,, Another great looking cook. Always a great ending w/ Brooke sampling the food. Thanks for what you do, see you Sunday night.
Yeah, I'm in SA...bunch of hail off that storm. Damage at my sister's house (broken windows, dented up van).
I have a big flattop, I really should do this sometime!
I have no idea how tasty they are , I bet it's phenomenal 😋
These look incredable!
Nice shout out to Jabin at Postal BBQ! - A great Canadian grilling asset! - Cheers!
I've got to say I always enjoy your vi was sharing with my daughter which is a pastry chef. I believe I enjoy him so much because you're very authentic meaning. The way you are in your videos is probably the way you are in life! Also you've inspired me to reconfigure our barbecue area to be a little more like yours but just to enjoy that area more.!
Thanks
Never heard of them but as soon as it stops snowing long enough, I'm gonna try these for sure!!!
HAHAHA! I was thinking the whole time "I bet these would be great with buffalo chicken and dipping it in blue cheese or ranch" and at the end Bradley said the same thing!
Hey Bradley! Another great video. One question for you or any of the subscribers. How does the trivet on the countertop work for cooking? I have looked for an explanation on your earlier videos, but no success. Any help is much appreciated.
I would assume he has the trivet on some hot coals and probably has the pan preheating as well. That's just my guess.
These seem like a perfect base for any kind of sauce/flavor direction for chicken!
I have got to stop watching your videos before lunch! I’m starving now😂😂
I know you probably already have a favorite bacon but if you're wanting bacon fat specifically, I highly recommend Benton's Bacon from the Smokey Mountains. They do ship it. Great vid BTW, those look amazing.
You sir have the most dramatic extraction of a kitchen utensil in YT history!!!
I have a stupid question! - Does the Chud Trivet get heated before you slap it on your board to help keep the pan hot? I always see you cooking on it, but couldn't figure it out.
I also want to know
It's been making my mind crazy for some time.
It's the Magic Trivet.
Actually, he does the cooking on the same propane stove he has the Chud Press sitting on.
I’ve been trying to figure this out also! And how it doesn’t burn the wood cutting board?
The trivet is there precisely to keep the hot pan from burning the wood. The pan sits on the burner to the right, behind the Chud press. Then he brings it over to the trivet in front of the camera when adding ingredients. Instead of having to move the camera all the time or use multiple cameras.
Love the channel. Ever thought of doing a proper cookbook with all your great recipes?
Awesome boot snake cameo! Excellent video, as usual!! Chud Press and magical trivet coming in clutch this week. 😂
Loved it
Loving the ASMR interlude.
I didn't realize how easy these would be. adding them to the list to make
Living in Canada, I’ve never even heard of this food. It looks incredible! I’m 100% going to give this a try this summer! Bradley is always shining a little light into our lives! 😊🔥🍗💪
Shoodamn! Those look fire!!
BEST "there's a snake in my boot!" EVER!
That looks so good I love how you made it. You made it look so easy.
Bradley, NEED YOUR HELP! 3:56 into this vlog, you placed what looks like a CHUDS hotplate onto the cutting board in order to sauté the veggies... WTH? How did that hotplate heat the saucepan?
Dude Chud.....I'm totally making these this weedend. Awesome video, be safe Sir.
Man Bradley those look delicious!! And I just bought some chicken thighs at the grocery store on Tuesday! I know what's in store for movie night tomorrow! Thanks for another great video!
Yes sir! These look good!
how does that metal piece work at 3:56 ?
This looks seriously delicious! Good work Brad. I'm very impressed with this recipe.
That was so beautiful, I'm misty-eyed...I need one of those presses.😁
Yes please!!! (damn those things look good!)
The Buffalo chicken version with blue cheese dip...yes please! ...and then a thai version with a sweet/hot chili sauce dip and on and on...endless possibilities.
Postal BBQ rocks!
Can you talk about how you are able to sauté/cook in your cutting board. Induction?
Good day Brad
Great channel and another awesome video your making me hungry but it ain't
BBQ season here and we to have storm warnings but ours will be of the blizzard kind
Take care and be safe thanks again
Flautas are amazing! Corn tortillas are the way to go tho
Yeeeaaahhhh……….we are gonna need a video on some buffalo chicken flautas. Please
It’s the tortilla that makes it next level… no doubt!!
Dude your killing me! Good God that looks terrific!
Was wondering if you had to do the same modifications to your SnS grill that you did to your webber. Obviously you had the sns equipment you got for the webber but did you need to put another thermometer in a better location? My kettle is needing a replacement soon.
Yummy! I need an exact ingredient list & measurements for the tortillas please!
What is that plate he throws down to heat the pan?
When you cooked the veggies in the skillet, what was that heating plate
Damn just one step closer to dropping the coin on that damn press! 🍻
I'd like to see you make corn tortillas once in a while. Some of us have digestive issues with wheat.
I agree. Homeboy must have love for freshly made corn tortillas.
Espectacular !!!!! Saludos de Argentina
When she said “oooou nice flip babe.” Lmaoooooooo
WELL DONE RYLEIGH!
How are you heating that hot plate on your cutting board? Is that some sort of induction setup? I can't wrap my head around how that doesn't burn your board.
Man that looks good. I gotta try this, so many flavors 👌👌🔥
Looks fantastic, my goodness!! What is that you use to cook stuff on the counter?
Mmm chicken flutes are amazing, haha. Another goodie 👍
Yeah those look smashing!
Making these tomorrow! Thanks for the inspiration Bradley!
When you said you should've done the buffalo chicken ones for the Superbowl, I thought immediately you should try a buffalo chicken sausage. Ugh sounds so good.
I like your take on these. Definitely more American style. I'm sure your researched popped that they are usually simpler with just chicken and corn tortillas but the rest of the toppings are close to standard.
I enjoy your vids. Would suggest that you try a garlic twist. They are cheap. I bought mine years ago from Lehman's non electric, however I have seen them in bed bath & beyond. (Don't know if they still carry them) It does an easier more complete job of mincing garlic than a press.
Great video! Thanks for sharing.
Sweet sandals bro 😂 looks really good thanks.
Baconfat tortillas, great idea.
Love your videos!!!
Is there something that can be used instead of salt..not just for taste but for all the other reasons for using salt (skin crispness, dry brining
,etc) as I really have to watch salt content for my health?
I really value your opinion as you have a very strong knowledge of food and why you do the things you do to the food!!
Why get an SnS charcoal grill when you already have a weber with the SnS add ons from the weber kettle series? I assume they would be VERY similar
Wow, that looks delicious! I am going to try this but I may cheat with store bought tortilla. I need the Chud press!
I want to finally ask. What is that small plate burner Thing That you cook with. It looks unreal. But also pretty cool!
If I had to guess, I think he sets the pan on it to show the camera angle, they puts the pan back over the heat to cook. Let's hope he answers your question!!!!
@@justinhuft6507that is what it is for. It’s called a trivet and keeps the hot pans from burning the table.
That was the Snake in my boot!!❤👍👍
Sorry, best*
THIS I must try! Looks awesome!
Your a total stud my brother.
Since when does Miller Lite qualify as beer???
Frign awesome, gonna make those!!
So last Saturday I stopped by the T mobile Store, while I was waiting I may have played my favorite Chud videos on like 8 phones! Ooops
I love chicken flautas. Cantina Laredo had some good ones.
can anyone tell me how the pan works?? Where is the heat coming from?? Electric stove?
Those look insanely delicious
Love it Chud. Keep up the good work homie
Perfect. Looks amazing!