Smoked Philly Cheesesteak | Chuds BBQ
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- Опубликовано: 31 авг 2020
- My unique take on a Philadelphia Cheesesteak with a Texas style twist. Ribeye steaks dry-brined, tossed on the offset smoker, chilled, thinly sliced, then thrown on the griddle with onions and beef tallow. The homemade Cheez Whiz style cheese takes this sandwich over the top.
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Хобби
The bread is damn near the most important part of any Philly cheese steak. The bread in Philly is second to none.
Hands down, best food show period! Personality, check! Presentation, check! Deliciousness, CHECK!!!
Yep - I’m definitely a fan
As a son of Philly, I have to say that, even with all the non-standard twists you've taken here (French bread instead of Amaroso rolls, home-made whiz, smoking the meat), you have produced something that is MORE authentic than 95% of all the "Philly" cheesesteaks I have ever seen outside of the Delaware Valley. You never even MENTIONED green peppers, and for that, I salute you, sir!
On the bread, too: a French loaf like that is probably closer to an Amaroso than what gets labeled "sub rolls" in a lot of grocery stores, so good call on that.
As a Philly boy who lived six years in Austin and is now for some reason in Maryland, this video made me happy. And hungry. Thanks!
Yes, it's very hard for us to be kind to anyone making a cheesesteak outside the Delaware Valley (haven't found a good place in Houston in 4 years here), but I have to say this looked pretty damn good. Although as you mentioned, the roll definitely needs an upgrade (H-E-B are the worst).
As good as a cheesesteak can be, a Philly Roast Pork is on another level. Even within the city now, you can find interesting experiments on what is arguably the not to be missed sandwich in the city. There’s a lot to work with. I’d like to see Chud take one on, though in my opinion, this is truly something that needs to be tasted first before you can reinvent it.
@@waterfordrs22 big pork tenderloins are really cheap here so I been using that for quite a few years.. I don't give a shit about someones opinion of authentic..I got by what I like to eat..
@@mcfalcia Papa Genos is a really solid Houston spot for some cheese steaks but tbf thats prob one of the only cheese steaks ive had so i dont really have a point of reference
My favorite thing about your videos is that I immediately know that I forgot to turn my volume down on my phone. Love the vids dude, favorite bbq channel in a while.
John's got that angelic voice...gave me goosemebumps...😬🤯
Looks delicious. Keep up the great content. For sure my favorite channel over the past few months.
That lemon flavor Lysol would’ve given those bread loaves a nice kick!
Mmmm! Lysol on buns!!
I think that a great halfway point between Cheese Whiz and provolone would actually be Land o' Lakes American cheese, which is totally delicious and is sold in the deli (not the isle)...a must try if you've never had it. So different from typical wrapped slices.
Absolutely. Those kraft individual wrapped slices are like bendy warmed up rubber or something lol. Night and day. Always go to deli counter.
This is now my 6th Chud video in a row. New favorite channel. New favorite person.
That’s the best looking and probably the best tasting cheesesteak I have ever seen. Now that’s my kind of cheesesteak! Bravo!
Awesome vids bro, I learn something about BBQ every time I watch ⌚ one of your vids!
Love the channel keep up the hard entertaining work!
One cheese I recommend for a Philly cheese steak is Cooper Cheese CV Sharp American Cheese. I have lived in the Philly area my whole life and tried it all, but this is my favorite. I will be trying this method out very soon. Thank you!
These look amazing I gotta try them!
Love the Ace Ventura butt singing bit with the bun..🤣🤣
Going to try this soon. Thank you for the recipe.
When Cheez Whiz isn’t baller enough, make your own Whiz.
A+++
I am STARVING! Now. Thanks.
Im from Philadelphia and I approve this cheese steak!!!
As a philly person, kudos. Most people throw whack shit like peppers and mushrooms on a cheesesteak and call it a philly. You sir, done perfectly. I’m impressed Sir Chudd
That looks like one tasty sandwich. Keep the great videos coming. Have a great day.
😂😂 Lysol.....
Love it! 👀🔥🔥🔥
Going to have to try this out!
Dang! That’s an awesome sandwich
i'm basically from Philly (i lived 30 mins south) and you made a good decision on the French Baguette. It's a lot like the hometown rolls, flaky and chewy. Kudos!
Awesome !!!
New sub here. Love your cooker and your approach. Your cheesesteak looks killer! Love that you made your own cheese sauce
That’s was awesome!!!
Wow that looks amazing and delicious
Thanks, my mouth is watering.
BIG JOHN! ❤️
I love it
Thank you for thinking of my beard! God bless from Liberty Hill
I’ll take the texasdelphia!!!! Especially as a fellow Texan home grown and proud 😁
You kept close to the real thing .. Love it.
That cheese sauce looks amazing. I would love a little bit of Finally grated habanero. 🤤
I’ll take five of those please. 🤤🤤🤤
Loved the video, pretty sure you are having way too much fun ;) Cheers!
Dude this channel is awesome! 🔥🤘
This is the best damn rendition of a philly I've ever seen. Can't help but salivate thinking about that smokey touch you put on the ribeyes... Really well done friend. Subbed, liked, heres your comment.
Nice🎉Thank You
Badass!
Outstanding, looks fabulosity. Great content, keep it coming. And please: boneless pork loin, Chud style.
Nice adaptation. I would like to see your version of a german style crispy pork knuckle.
Mr. Robinson, being from Philadelphia, you have got to make the pilgrimage to Philly and hit up Gene’s, but make sure you understand the ordering etiquette. A great restaurant town. Pizza from Tacconelli’s in Fishtown, east coast Q from Percy Street, pizza from Pizzeria Vetri, and many more. There are a few good reasons to go, you may even catch Chef’/ Jose Garza’s, or Morimoto at their places in the city.
Tacconellis is on Somerset St in Port Richmond.
I grew up in 2 neighborhoods being a child of divorced parents.. South Philly and Port Richmond
I was staying in Indiana for work for 3 months. I walk into a deli. I see "Philly Style cheesesteak". I said is this authentic? She capped it up as the next best thing. I showed her my driver's license and she shit. Hah haha hahaha.
Long story short, she brings out Chopped flank steak, on a Large soft Hotdog bun (LMFAOOO).. NOT EVEN CLOSE to an Italian roll.
The cheese was Mozzarella! WRONG!! (Trump voice) and CHUNKS of raw onion and pepper. !! I took 1 bite and gave it back. LoL yucky. Worst worst cheese steak in the world. I ordered a hot dog.
Nice Lysol move like Stoker! Lol!
Texadelphia cheesesteaks. Def gonna have to add this to the list of your stuff to try. They looked soooooo gooooooood.
Jim’s style….I thought you’d never been to Philly…😁🍻
Nice job
I like the LetterKenny reference
I love a good cheesesteak, this is probably the best one I've seen, even better than Guga's. Next time you're in NC you can chill at my place and cook me up some delicious food!
Man that looked great 😃👍🙏💜💫🪶
Wow!!, Supreme
Man I wished I lived next door!!! YUM!!!
I’d like to see your take on another TX classic. Beef Fajitas. Chud style. Also, being in the central TX area I’m pretty jealous you get to shop at HEB. Give em a shout out. They are building their first location in Lubbock right now. I’m super excited.
Funny move with the roll
CHEESESTEAK MOUNTAAAAAAIN! Yes, it’s all mountain. ALL MOUNTAIN! 🤯
You would have to be best neighbor ever.
Damn I need this in my life!
With the music and peoples voices in the background I was getting street food vendor vibes throughout the whole video but especially @9:33 to 10:33.
Great job saying the salt brine helps with browning. Many people say 'caramelization,' which is for sugars (such as are in onions) and not for proteins (the Maillard reaction).
Soooo... I've been thinking. You always use the top of your firebox to start your coals. Ever thought of slapping some angle iron to the bottom of a steel plate and welding it to the top? Perfect sitting spot for the coal starter and could double as a warmer for a pot of something.
Yep gonna have to try this. A smoked Philly sounds incredible.
Say Brother is the work station you video on a chud box with a cutting board on it? Im digging the large cut station with the burners on it. Curious what you got going on. Love the videos!!
A squeeze of lime on the Philly adds a little acid to the mix and makes it even better in my opinion
As someone who lived in Philly his whole life I definitely approve. Thanks for not doing peppers because we really don’t use peppers like that also next time you make it use booth cheese wiz and provolone together comes out really good
Couldn't not laugh out at the singing bread 😂
This looks awesome. How many sandwiches would you say you got out of two ribeyes? Thinking about doing this for football.
fire.
Oh yeah those look bomb definitely need to get a flat top
I'm from PA, now in San Antone, but when I make Philly cheese steaks I do exactly what you did, down to the homemade wiz. Only difference is I add peppers too, and I've never smoked the ribeyes, but I will next time... speaking of, I always smoke my ribeye before making chicken fried steak, and it really enhances the flavor, so not sure why I haven't done it Philly cheese steaks...yet.
Digging your videos! Appreciate the “To be Fairrr”. Know you’re busy, but still hoping you could come to Jarrell High School at some point after the Covid, and give some pointers to my Ag Mech/Welding students about building our BBQ pits, and maybe a little coaching to our BBQ team we are starting.
Love the burner and griddle links please?
Gotta try skirt steak for the cheesesteak!
How about one of your awesome recipes on a Texas Cowboy Wok? Discada
I'm sure you could weld one up if you haven't already.
Aside from that, I really enjoy your videos. A bit if humor in everything is good medicine.
i'm a Philly guy, and just saw this. I'm trying it out. Looks deliscious'! Hope it's not another snake in my boot!
Good stuff brother!!! And I'm SURE that's better than Texadelphia. lol 🍻🍻🍻👊👊👊
Danm it Bradley, all your vids make me want to build an offset. I do have a welder. I do know how to use it. I own 3 angle grinders and a forge. I got an anvil too but I don’t think I will use it much aside from bending. Sourcing the material is the hard part. I have an old water tank I could use. Is a 18lb propane tank too small for a fire box?
I’ve made a lot of cheesesteaks one the flat top. Never thought to smoke first. Looks awesome. Is the cheese that much better than the stuff in the bottle? You didn’t comment on it much.
Still planning to try your homemade ‘merican cheese.
That looks delicious!!! Man, I really want to be your best friend and just hang out, drink miller light and make food. Too bad I live in Wichita Falls... LOL! Thanks for all the great videos!
You gotta get the steak sliced much thinner. Slicer is your friend here
nice..
Bring back Texadelphia to North Austin Suburb - dammit I miss those guys!
No one:
Chud: S L A M
I have started using beef tenderloin for my Phillies. Aldi has sales all the time for 8.99lbs
There you go a different twist only Chad could do
Bradley do you ever go back an check comment's from old shows just checken you great fun to watch
Chud. We need to talk. Philly boy stepping in.
Uh oh
@@ChudsBbq you had my curiosity… but now you have my attention
I am going to make that next week I have a couple of ribeyes in the freezer right now
Looks great. Will be giving this a try myself. What happened at the 2:20 mark?
Where did you get the burners? I'm looking for something like that!
Chuds stands for cannibalistic humanoid underground dwellers right? Man I love these vids!!
it's also a slur for republicans
Not gonna lie, this looks delicious but I'm here for the antics now more than the recipe
was that a two hearted in the background?
What is that table/ skillet you use? I need it in my life!
Sweet cook! I just sliced 10 lbs chuck role for steak sandwich is delicious and half the price of ribeye but going to want a meat slicer needs to be shaved
Hey bro I'm a long time subscriber I own six cheese steak shops and I'm super picky about RUclipsrs that think they can define a real cheesesteak but I have to say you did an amazing job I love every single thing of what you did and if I had the time this is how I would make every cheesesteak the only thing I would criticize would be to scoop the roll that's a Philly tradition because you want less bread more meat and let's chew but other than that you made a dynamite out of this world cheesesteak congrats brother I'm in a hole when it comes to people making RUclips videos about cheesesteaks but you knocked it out of the park I am going to make this at my house under your instructions!
What are the names of your shops?
@@metalgamer9647 he lied for attention
@@_doomzday I know lol, that's why I was asking for proof lol.
what are your shops called? i would like to visit them. also, fuck philly.
Out. Rageous. Wow.
🎤
Nicely done Bradley! Looks 🔥🔥🔥 but gotta ask... no peppers?
I was gonna ask myself.
Where's the bell peppers?
Uncle P pretty much an essential item for a philly cheese. Gotta forgive the Texan 😆
He’s not a Texan...... but he knows his way around central Texas BBQ.
As a Philly native, let me say that he was correct to leave the peppers off. They are an extra in Philadelphia, just like mushrooms, pepperoni, or anything else you might add when you get bored with the standard cheesesteak. If you ask for a cheesesteak, it's meat, cheese, and that's it. If you ask for a cheesesteak "with", then it's meat, cheese, and onions, full stop.
If you would've toasted the cut side of that roll, this would be perfection.