Cajun here, made boudin my whole life... this is how it’s done especially if you don’t use the traditional meats... same basic principles but done with care and love
Are you kidding me?!? I never thought anyone could improve on brisket but you did!!!! I will definitely be trying to make this!! Thanks for sharing your recipe with us!!❤
Wish I could afford to buy a ticket sir but I know I can't so I am stuck watching the video from chuds bbq they rock anyway love what your doing an appreciate it alot guys thanks for sharing your knowledge with all of us God Bless
Not bad.... 🤤. Looks better than some of the local places we have here in south La. Definitely a creative way to make it by using cooked brisket. It looks delicious.
Holy hot damn, i asked for boudin last night and imagine my surprise this morning.. Also last night, I was commenting to my fellow sausage handler that I really want to fly to Austin and cook with this guy and boy howdy was I ever excited to hear about BBQU! ..But look, imma need you to postpone it for a week because I'm booked for a wedding on June 25th and 26th. Anyway, ya'll get some love from Ohio, I'm going to go sub your patreon now.
Are y'all still doing those classes at L&L? I've been smoking meat for @10 years and am thinking about doing a food truck. Any input from the pros would be incredibly valuable & helpful.
That was Funny when you yelled Astro. That made me LMFAO! I guess you know Sam the Cooking Guy. He yells at his neigheors dog (Astro) all the time when he is barking. I love you channel. That said I like all your Videos so people can find you! Coz I really what you to hit a 1 millon subs this time next year! Later Big E
Love the use of leftover stuff. However seek and ye shall find has failed me. Where is the Chud's meatloaf? How and I supposed to cook on a Tuesday night from the dollar general? Love your content
So I made some boudin from some bits of brisket I screwed up. Tastes great but it is mushy and not firm in the bite past the casing. Too much moisture and too little rice?
Put it in the fridge overnight once you linked it. Then sear it nice and slow in a skillet untill it gets a slight brown on all sides. Or you can grill it too.
South Louisiana native here. You did us proud.
South Louisiana native here, I concur.
Abbeville bro' here, they do it like I do it
@@aa3nk I’m your neighbor, Delcambre here, I’m not a native though, I married into it lol.
@@richardkennedy3484 Home of the Shrimp Festival!. And, for those that don't know, you pronounce Delcambre like "delcum".
Nola here.....next on my list!!!
Hell, from now on, I'm smoking WAY too much just to always have boudin makin's!!
Cajun here, made boudin my whole life... this is how it’s done especially if you don’t use the traditional meats... same basic principles but done with care and love
I can't wait for chud to hit a million subs! For once i was early to the party! Much love from England!
Bruh the Sam The Cooking Guy “Astro” mention was legit!
Are you kidding me?!? I never thought anyone could improve on brisket but you did!!!! I will definitely be trying to make this!! Thanks for sharing your recipe with us!!❤
I realized I might be watching too much cooking RUclips when the dog barked at the end and I yelled "Astro!" in absolute unison with Bradley.
No you didn't
totally!
😂
Can’t watch too much chud
Love that reference. #STCG
HAHAHAHAHAHA ASTRO! am i the only one that got the sam the cooking guy reference?
The Chudd RUclips references are strong
I got it too. Laughed my ass off.
Awesome recipe. And Miller Lite. Probably be the national beer of Texas when we Texit if necessary.
Sounds like a giant sausage party 😎😁
555 likes. 0 dislikes. On point. Nice work you bearded Chud!
3:30 am offshore watching them bbq videos, this is what I’m gonna be doing as soon as I hit the beach.
3:24-3:25 my heart dropped when I saw that last piece of brisket didn't make it through the meat grinder or someone's mouth
Mmmmmmm, chicken liver 😋 My mom got me started on these as a kid, deep fried and smothered in country gravy.
Boudin I just got some in egg rolls with pepper jack cheese holy crap awesome
For a boudin lover who no longer eats pork all I can say is tank you Che’
Why no longer?
Nice to know you finally found a use for that snake in your boot. Captured and cooked!
I always waste a little bit of meat whether it’s pork rib leftovers or brisket. Learning how to make sausage is a must.
you just blew my mind. chicken liver only time ive used was for fishing for catfish
“Astro” LOL, Sam TCG reference was awesome!
He was stroking that sausage maker like the master.
Thank you for this recipe, I've been wondering how to do Boudin Sausage with beef only.
that slice of brisket hanging off the grinder had me anxious. I screamed NOOOOOO when it finally fell at 3:25 haha
I would put Parsley, but this looks great. Awesome!
Loved the ASTRO!!! 😂 That sausage looks great.
Wish I could afford to buy a ticket sir but I know I can't so I am stuck watching the video from chuds bbq they rock anyway love what your doing an appreciate it alot guys thanks for sharing your knowledge with all of us God Bless
your chopping skills are faster than Bruce Lee's hands!!
Glad to see the everyone is really working together despite the changes etc.
9:08 "what more do you need, folks?" 😂 Not that fly Bradley! 😂🤣😅 Great vid, I'm new to the old sausage making game and learning a lot!!! 👌
3:20 "Okay I'm this close to escaping the grinder. This ledge is too high for me to jump ov- I'M FREE!!"
Awesome. But I am still holding out for Chudrizo stuffed Chudporchetta. Maybe a little cilantro and a good Mexican white melting cheese.
You did boudin!! You are seriously my hero now.
"It's like a cat taking a dump" 😂 I also gotta know if that cliffhanger brisket slice made it in!
Watching you make that I just wanted to take a handful of the mixture before you stuffed it and throw it on the tortilla press and make a quick burger
4:30 - Dude... I was SHOUTING at you.... LIVER! LIVER!!! It's not BOUDIN without liver! Then that happened. Good on ya brother.
Not bad.... 🤤. Looks better than some of the local places we have here in south La. Definitely a creative way to make it by using cooked brisket. It looks delicious.
I love boudin I make it myself and sometimes I add cheese and I use the chicken livers too
you were all so quiet when you tried making that miller shot you missed lol love your content and your personality is always the best part.
What did the fly think of the sausage? Cute that you guys shared it
Yes y'all.Do it.So sad that I just ran across y'all. I would love to get some great knowledge from y'all. When will y'all come to Houston tx?
Holy hell the "Astro" took me out 🤣🤣🤣
I see what you did there with the, “cased warm sausage before” thought! 😏😂
"sounds like a cat taking a dump" i nearly died laughing
Great reference to STCG.. ASTRO!!
I make lot’s of boudin down here in my beautiful Deep South Louisiana ❤️❤️
Really enjoying this keep up the good work, wish there was a printable version 👍
I'm all about the cold beer 😎😎
Looks great! Was that not salty? Tony, Tony, Tony and brisket?
Great stuff as always! Would love to try this for sure!
Great idea, well done.
Thanks Fred!
3:16 👁👄👁me watching that one piece of brisket hanging off the meat grinder
Thats what im talking about cubb thank u from jax fl
10:06 is the BBQ equivalent of a master sommelier naming an obscure European wine.
Love the crossover at 12:01!
That was the best boot snake keep it up
10:17- guy in white tank with hat backwards looks like Colombian DEA agent from 80’s 🤣 love it!!
Leftover brisket? Never heard of it !
Wow gonna have to try this out have some brisket leftover.
Good job super easy to do . You should do a carne asada with seven steak and short ribs.
Great video again what’s the price for the classes that you’re talking about? Thank you
Holy hot damn, i asked for boudin last night and imagine my surprise this morning..
Also last night, I was commenting to my fellow sausage handler that I really want to fly to Austin and cook with this guy and boy howdy was I ever excited to hear about BBQU! ..But look, imma need you to postpone it for a week because I'm booked for a wedding on June 25th and 26th. Anyway, ya'll get some love from Ohio, I'm going to go sub your patreon now.
When is the next university? Lived in Austin for a couple years. Miss the food. Would love to learn about the different ways of cooking
Отличная Идея! 💪👍Супер!!!👏🥇
I forgot the liver!! Priceless lol almost choked on my coffee🥴
Love it!!!! You are one of my favs!!!!
😂😂😂 Robinson is in the pain cave at the end there!!
Bradley looked bored and slightly uncomfortable while dude was talking at the end! 🤣🤣 Like "I don't know what to do right now..." 🤣🤣🤣
Great, I’ll be trying this soon!
Try cornbread boudin. 50/50 rice/toasted cornbread. Rest of the mixture the same. 💥💥
What do you use for vacuum sealing your leftover brisket?
“What?! You went over my helmet!”-Dark Helmet. Love the T-shirt.
So, could you use left over pulled pork in the mixture or would that grind up weird?
another banger... great content
Are y'all still doing those classes at L&L? I've been smoking meat for @10 years and am thinking about doing a food truck. Any input from the pros would be incredibly valuable & helpful.
I developed a carnivore version of this...just eat the brisket. 😁
Astro....Sam the Cooking Guy. So funny 😅
Excellent job as usual, you ever considered making knockwursts????
I need to order some of this
ASTRO! 😂😂😂
That was Funny when you yelled Astro. That made me LMFAO! I guess you know Sam the Cooking Guy. He yells at his neigheors dog (Astro) all the time when he is barking. I love you channel. That said I like all your Videos so people can find you! Coz I really what you to hit a 1 millon subs this time next year! Later Big E
Appreciate y'all
So delicious homemade yummy 😋
@9:09 did you eat that fly? LOL!!!
Looks tasty! How about heading north now and do Wisconsin bratwurst.
With some cheese and Spotted Cow!?
SWAG.😎
"It's like a cat taking a dump."
Your
Goddamm
Right
Oh my god, I just watched an episode of Prime Time where they make Boudin … and all I could think of was “I wonder if Brad has done this yet” 🤣🤣
Damn u r a Expert
Love the use of leftover stuff. However seek and ye shall find has failed me. Where is the Chud's meatloaf? How and I supposed to cook on a Tuesday night from the dollar general? Love your content
I wanna go !!!!
Nice !
9:07 - Freaking flies. Taofledermaus's friend.
So I made some boudin from some bits of brisket I screwed up. Tastes great but it is mushy and not firm in the bite past the casing. Too much moisture and too little rice?
Where can I sign up🤤🤤🤤
That piece of brisket that was dangling off the hopper, wonder if it made it.
I heard that Astro reference!
Love from Pakistan
THANKS
How do I make my casings firm?Not chewy!
Put it in the fridge overnight once you linked it. Then sear it nice and slow in a skillet untill it gets a slight brown on all sides. Or you can grill it too.
Do you think adding a little more fat would help?
How close to barfing were you towards the end 🤣🤣🤣