Like I said yesterday. Your knowledge you show is priceless. Everything you do. I replicate a lot for neighborhood get togethers. Can not stress how much you’ve done for me.
I did the blublblubuly under the horn while sleeving the casing. I have never ever seen my wife laugh that hard. LOL Keep up the great content Brad. We are learning alot making this recipe today. Can't wait to eat!
Man that was beautiful. Truly a work of art. I'd like to see a birria Budan. Maybe use Spanish rice and the consume for your binder. Thank you again brother for all you do.
This is Eric’s brother. I’ve been watching ya for a while and you’re great! It’ll be cool to meet ya when you come to see Eric and Julie one of these days 🙌🏻
This looks so good. I made Thai inspired pork sausage links a few weeks ago following your basic salt/binder/liquid ratios, and they turned out fantastic! Too many ingredients to list, but the highlights were the kaffir lime leaves, fish sauce, and I added sake as the liquid. I also made your sweet Italian sausage recipe, and added sundried tomatoes, and they were incredible. I don't have a smoker, however they are great without. I've gotten so much inspiration from your channel, and want to say thanks for all the wonderful videos!
looks great! may try a Greek version. Love the comments, especially having never "cased up diarrhea before". Ever cased up liverwurst? similar in many ways.
Positively mouthwatering. I'm enjoying the random objects in the knife roll lately. I'm not sure if I've been unobservant this whole time and if that's been a thing longer than the few weeks I've been noticing it lol. And as per your request, lovely editing on the knife work.
I watch an embarrassing amount of RUclips and A LOT of RUclips chefs and this is one of the best videos I've ever seen, funny, cool dish, slick edits - you're headed for the top.
Want! Don't know that I'd go through all the steps (and cleaning the equipment) to make it, but it's great for BBQ inspiration for sure. Who knows... maybe I'll get a hair across my ass and decide I should commit to it. That's the cool thing about good cooking/smoking channels... ideas to try something new.... Great looking recipe there!
Sooooo....this has been done. Rosamunde (RIP) in SF back in the early 2000s did. Was a great hit and the legacy still lives on in the city. You should come to the west!
Looks Awesome!!! I know your in Texas and flour tortillas are king, but how fire would these be with a fresh corn tortillas!!! Can you make a video including corn tortillas!!
After watching this, I have to say that I feel like I just watched something that I myself would have put out in a parallel dimension. The subtlety of your humor along with the edits you make really resonate with me, and lo, I waseth amused. We even kind of look alike. Although, I cannot grow such a magnificent beard. It just looks like it was crafted in an epic clash between testosterone and wisdom. And that tortilla press. That is what professionals refer to as, Specialized Kit. Fine, damn you, take my subscription.
Fantastic channel and informative/entertaining content, love it! BTW, the next time you make any type of rib you need to hold one down there for the official tester to eat like an ear of corn; we do it for our dogs and its hilarious. Thanks for the great content.
Love the food you make and been slowly starting my outdoor kitchen build. Moved back to texas and wondering where you'll get your smoking wood from in bulk? Near the Abilene area that's not insanely expensive?
Immediate thought when you mentioned other boudin was Chicken Tikka Masausage. Might not even need to be a boudin. Could be an interesting chicken sausage.
I made this yesterday. I love boudin so this really caught my attention. I made some venison chorizo a few months ago that I wasn’t in love with, so I used that, tossed in some store bought pork chorizo to up the fat content. Also added some hatch green chilis and green onions. GOOD STUFF! Great idea dude! It’s got me thinking. Obviously a bbq fried rice would be damn good here. I’m thinking about doing a Thai inspired duck fried rice that would be a little more bright.
Is there a way to do boudin with thanksgiving left overs? Stuffing instead of rice with turkey and some cranberry sauce mixed in. I’d love to see you try it
Throwing this out there. You could go for some Korean BBQ-style flavors. I think because of the rice you can get away with some interesting things using Asian flavor profiles. Just a thought
Do you spend all your days off in between filming videos doing dishes?? 😅 The color on that sausage looks amazing.. Glad you mentioned the effort. I want to make this but no one will pay me by the hour to create. Love it 👍
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Like I said yesterday. Your knowledge you show is priceless. Everything you do. I replicate a lot for neighborhood get togethers. Can not stress how much you’ve done for me.
Ditto.
Pumpkin spice brisket, let’s gooooo
😐
I did the blublblubuly under the horn while sleeving the casing. I have never ever seen my wife laugh that hard. LOL Keep up the great content Brad. We are learning alot making this recipe today. Can't wait to eat!
Man that was beautiful. Truly a work of art. I'd like to see a birria Budan. Maybe use Spanish rice and the consume for your binder. Thank you again brother for all you do.
I almost passed out laughing at the sound effects while chopping the veggies.
This is Eric’s brother. I’ve been watching ya for a while and you’re great! It’ll be cool to meet ya when you come to see Eric and Julie one of these days 🙌🏻
Always gr8 to see the odd ball insert in your knife roll. The Zippo was great.
Knife editing was top notch!
You were right in your live, the knife work was a blast to watch! Thanks always for another great video!
My hometown of Weslaco Tx mentioned here! Hells ya! Teddy's has great food. Great video!
Dude you rock the RUclips bbq channels!
i LOVE the way you edit the veg chopping together. it sounds so cool!!
The knife roll has me rollin every time!!!! 😂😂😂
Hahaha! - Nice editing with the chopping sequence! - lol - Cheers!
These look totally awesome!
Omg the speed chop and dice is fantastic.
This looks so good. I made Thai inspired pork sausage links a few weeks ago following your basic salt/binder/liquid ratios, and they turned out fantastic! Too many ingredients to list, but the highlights were the kaffir lime leaves, fish sauce, and I added sake as the liquid.
I also made your sweet Italian sausage recipe, and added sundried tomatoes, and they were incredible. I don't have a smoker, however they are great without.
I've gotten so much inspiration from your channel, and want to say thanks for all the wonderful videos!
That sounds extremely good!
that sounds Soooo good
THANK YOU for putting the ingredients into the description. You are amazing. Thanks Brad!
Yep, my next camping go to meal prep!
Man so much knife work! Well done as always.
Love that I can scroll right past the Hello Fresh commercial in the middle of the video!
looks great! may try a Greek version. Love the comments, especially having never "cased up diarrhea before". Ever cased up liverwurst? similar in many ways.
08:17 necessary step in making sausage. Just as important as the clicking of the tongs.
Everytime Brad makes sasauge I get a Chud.
Nice lighter in the knife pouch. Looking good
This is unreal bro!!!!! You are the best hands down!!!!
Pork fried rice sounds like a tasty next step!
Always impressive how much you do yourself
Can you talk about the trivet on your cutting board? Not sure if you addressed it in a previous video. How do you provide energy to make it hot?
I think he heats the pan off screen (right side of view) on the burner, then sets the pan on the trivet for the video money-shot...
Looking good! Always love the fresh tortillas.
Fantaystic!! And I’m not going to lie, watching the veggies being chopped was satisfying. Something about the speed and the sound
Positively mouthwatering. I'm enjoying the random objects in the knife roll lately. I'm not sure if I've been unobservant this whole time and if that's been a thing longer than the few weeks I've been noticing it lol. And as per your request, lovely editing on the knife work.
I watch an embarrassing amount of RUclips and A LOT of RUclips chefs and this is one of the best videos I've ever seen, funny, cool dish, slick edits - you're headed for the top.
wow, I love the idea, and I'd love to see you do a boil next! incorporate some charcoal and smoke and kick it in to high gear
That looked incredible!
Love this recipe. Keep up the good work. You should try some more Asian recipes, maybe some more unknown countries?
Great video, love the little surprises, this time it was a lighter!
Great idea Brad! Will replicate it some day. Greetz from Austria
LORDY that looks deeeliciouus. Now on to conquering all manner of Chudrizo!!
Love the knife skills and the editing! Another banger!
With mash ;)
Want! Don't know that I'd go through all the steps (and cleaning the equipment) to make it, but it's great for BBQ inspiration for sure. Who knows... maybe I'll get a hair across my ass and decide I should commit to it. That's the cool thing about good cooking/smoking channels... ideas to try something new.... Great looking recipe there!
It has been done. in Texas we call those wrap arounds.
Nice work on the knife work edit 👍
You are just poking fun at me with the tallow and stock. Good on you sir. 👏 🤣🤣
What an awesome idea!
Can’t wait to try it.
Sooooo....this has been done. Rosamunde (RIP) in SF back in the early 2000s did. Was a great hit and the legacy still lives on in the city. You should come to the west!
Awesome veg sounds!
Absolutely brilliant! Wow, thanks for making this!
thanks Bradley always looking for new snags to make for the Grandkids
that is some impressive knife skills!
You are the fastest chopper! Love the slow mo chopping footage. ;)
Boo damn that looks fantastey for sure - absolutely love the enthusiasm you have for your craft
How you cooking, it look delicious, thank you for sharing
I love the chopping edits!
Excellent video, as always!
I approve of this taco. That was deliciously delightful to watch.
You really know your ingredients.
The knife cuts remind me of old school chillie chump
8:14 - Little known secret when stuffing casings; Don't forget the step kids.
Looks Awesome!!! I know your in Texas and flour tortillas are king, but how fire would these be with a fresh corn tortillas!!! Can you make a video including corn tortillas!!
The high speed vegi chop was epic,...
Very creative! You come up with some good ones. Your friend “Al Pastor” would be proud of you! 😀
Oh damn! As someone who loves to make boudin and boudin balls, I bet that mixture would make some amazing boudin balls.
After watching this, I have to say that I feel like I just watched something that I myself would have put out in a parallel dimension. The subtlety of your humor along with the edits you make really resonate with me, and lo, I waseth amused. We even kind of look alike. Although, I cannot grow such a magnificent beard. It just looks like it was crafted in an epic clash between testosterone and wisdom. And that tortilla press. That is what professionals refer to as, Specialized Kit. Fine, damn you, take my subscription.
Maybe experiment adding some masa to the mix to make it all hold together AND add a little corn tortilla taste?
enjoy watching and have learnt a lot from them, what's the best way to keep sausage skins ?.thanks
Fantastic channel and informative/entertaining content, love it! BTW, the next time you make any type of rib you need to hold one down there for the official tester to eat like an ear of corn; we do it for our dogs and its hilarious. Thanks for the great content.
Love the food you make and been slowly starting my outdoor kitchen build. Moved back to texas and wondering where you'll get your smoking wood from in bulk? Near the Abilene area that's not insanely expensive?
Looking tasty! Does anyone else say 'pat 'em dry' along with Brad?!?! 😂
Always!
I find myself saying "oooOOOOooooo" with a bit of a whistle at the end lately
That's the t-shirt we didn't know that we need.
I favor "Everyone likes a clean weenie..."
Every single time...even with repeated videos 🙃
They look Amazing.
Love the veg cutting edits.
Bradley, you should experiment with flavored tortillas!
This looks really, really good and something I'd like to try. For the cheese, is it high-temp cheese, or just regular cheese?
Immediate thought when you mentioned other boudin was Chicken Tikka Masausage. Might not even need to be a boudin. Could be an interesting chicken sausage.
I made this yesterday. I love boudin so this really caught my attention. I made some venison chorizo a few months ago that I wasn’t in love with, so I used that, tossed in some store bought pork chorizo to up the fat content. Also added some hatch green chilis and green onions. GOOD STUFF!
Great idea dude! It’s got me thinking. Obviously a bbq fried rice would be damn good here. I’m thinking about doing a Thai inspired duck fried rice that would be a little more bright.
I enjoy the choppy edits, knife roll, veggie cutting, keep it up 👢🐍
great salchichas! delicious!
Try chipotle's in adobo in your sausage mix. Saute some onion and garlic and throw in a little cilantro at the end. Best sausage ever!
What in the blue blazes was that heating element you laid down 9n the cutting board during the hello fresh ad?
Love this recipe. Havent got my own sausage maker yet but it was so good as burrito filling.
Is there a way to do boudin with thanksgiving left overs? Stuffing instead of rice with turkey and some cranberry sauce mixed in. I’d love to see you try it
Hey Chud can these be made with clear collagen casings also?
Throwing this out there. You could go for some Korean BBQ-style flavors. I think because of the rice you can get away with some interesting things using Asian flavor profiles. Just a thought
I think we need a Chud Cookbook.
Yes!!!!
Definitely making this!
I wonder if adding some short grain rice would help the texture be more sausage like.
Love the "Insta-Chop" Chud....
Should do a Canada colab with smoking dad bbq! Made an appearance in his offset tip vid but I think you need to get him into some sausage making.
I would love to see a homemade chalupa shell recipe
Good stuff!
Looks good mate, cheers
Do you spend all your days off in between filming videos doing dishes?? 😅
The color on that sausage looks amazing..
Glad you mentioned the effort. I want to make this but no one will pay me by the hour to create. Love it 👍
That is a beautiful thing!
This is sounding tasty 😋
What are you cooking on? And whats that lil round ring you cook on?
Kimchi fried rice sausage!!! Make it happen, Chudley!
Alright Brad, crazy idea - Indian butter chicken boudin sausage 😮
How do you use the trivet? You cook with it but you pick it up with bare hands. How does that work?
This looks soooo good Chud!!!! 🔥🔥🔥 This may be a stretch but what do you think about making some greek gyro meat sausages? Or maybe on the Chud-box? 🍻
Great video! Thanks for sharing.
we made this a few times at BRU way back, definately going to revisit!
God damn that looks delicious. Thanks for sharing!