BBQ Brisket Runza! | Chuds BBQ
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- Опубликовано: 17 окт 2024
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Insta: chudsbbq
Runza Dough:
237g Water
25g Sugar
7g Yeast
122g Milk
57g Butter
1 Egg
4g Salt
610g Flour
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Hell yeah
Runza!
Cheers from BC Canada Fernando!
Nebraska native???
This one's for you Fernando! Nicely done.
@@smiffyOGwhere in BC? I'm in Victoria!
Thanks for the shout out, guys! Glad you liked the bourbon!. Love all the videos! Saved my ass a few times over...
and Kudos on the name pronunciation... nailed it!
Being from Nebraska, can confirm you nailed it. My personal favorite is the mushroom Swiss runza. Talking about relentless comments, there’s a guy on Twitter that tweets, “release the breakfast runza with hasbrowns” to every single Runza Tweet. That’s been going on for the last couple years.
As a Nebraskan you did far better with these to emulate the "restaurant" version than any other creator I have seen put their spin on it. The bread and bake looks spot on. The sauce of choice locally would be a homemade ranch. The cheese and brisket sound like an amazing combo. They are known to protect their name, so watch your back from those C&D''s.
Being from Nebraska, and a Runza lover, you nailed this. They look exactly like one you get from the restaurant. They have several different variations available as well such as Swiss mushroom, bacon cheeseburger, and spicy bacon and jack. We also have a pretty big Czech population here in Nebraska and love kolaches as well.
was going to say the same thing
@@brandonm6052 DITTO
In the Texas hill county lots of Germans and Czech
Nice Work.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
You also need the runny ranch as a sauce! Otherwise this video made me proud to be a Nebraskan! Lol
Thank you for showing the world what us Nebraskans have known for ages; Nothing beats a Runza!
I can't LIKE this video more!!! As a former Nebraska resident, now a Southern Mo resident.....RUNZA's were a big part of my diet. Anything can be put inside the dough.... I've made breakfast RUNZA's (Sausage, Egg, Jalapeno, Cheese) Pizza RUNZA's, and obviously the traditional ground lamb, cabbage, onion, spices.... Thanks Brad for bring a slice of the heartland to your viewers!
Lincoln boy here, and I do love me some Runza! Also, you'll sometimes find these called bierocks or something to that effect in old German towns and bars.
Leap Day = Fernando's Day. Runza! (Great content, as always.)
Thank you for doing Nebraska proud. They look spot on.
That trim is glorious.
I was literally about to comment this. It is absolutely picturesque
Nicely done! Being from Nebraska, I’ve had quite a few Runzas and you did them justice. 👌
Nebraska here.... Nailed it my man!
As a Lincolnite who recently moved I have been craving Runza like nothing else. They look perfect and I bet they taste amazing!
You know you can order Runzas from the restaurant and they will ship them. All you have to do is cook in the oven.
I love this channel even more now ! Thanks Bradley (and Fernando ) Living in Florida now, and I sure miss Runza. You rocked this and I’ll be making this real soon. Go Big Red !!!!!!
I know you have done many brisket vids along with all the other millions of brisket vids on YT but for some reason this stands out as the best one to me. Well done!!!
You made this Nebraska guy very happy
That curve cut to shape the brisket....
That was a thing of beauty.
Come from the mountains of South West Virginia, and damn proud! One old time cooking addition that is hard to find these days is smoked seasoning meats. We used to have smoked neck bones, pork or beef, ox tails, hocks, and whatever non eatable was left over. Used in beans of all sorts, greens, gravy, soups stews, and on... Usually what is found in the stores these days sucks!
Point is, not cooked for the meat or stock pot, but smoked and persevered as a seasoning for other dishes. Like to see a yankee view on this. Thank-you!
3 things. 1, Your Joe Yim intro gets me every time. 2, I thought Runza was from another country too. 3, love the toast at the end of your recent videos. I cheers ya with some Sagamore.
Runza's originally are from the Volga German population before they came into the region. These were German immigrants who settled around the Volga River in Russia. So technically you are correct, it came from another county.
@@prezac7 thank you
Pulled pork and bacon bits Runza. With a shit load of Tillamook Extra sharp cheddar. That sounds pretty damn good.
Looks like you have a good following from Nebraska. The only place to get a real Runza. I would definitely make this with brisket.
Runza, Who knew?! Looked really good and soo many options. Great cook Brad... Thanks
The Mushroom Swiss is the best Runza!
Brad, try using an oversized cupcake pan to firm your runzas. Great idea for runzas,I'll definitely give this a try
Peep the Mad Scientist rubs on the rub wall 🧐 great cook Brad!
Chud Shop sells them.
As a Nebraskan I approve. My mother-in-law and her sister used to get together and make them by the dozens and send them home with everyone, delicious. Lots of folks that 'dont like cabbage' will destry a runza!...oh, their fries are top shelf as well! My favorite is the classic cheese runza.
make some pastrami and make a reuben runza
As a native Nebraskan, I support this video!
YO! YEES! Nebraska born and raised, checking in✅
I make these with biscuit dough, but I refrigerate the mixture and fill the dough with the cold mixture. That helps the moisture content of the filling.
Nicely done guys, gonna have to make some, my great aunt worked at the original Runza in Lincoln Nebraska. So I happen to have the original recipe! I eat Runza weekly
Thanks Brad! You did us proud.
That was a glorious brisket we all dream of getting. Gonna do this one for sure.
I have a question, when building your smoker is it necessary to have the fire box on one of the sides of the smoker? I have a trailer with a large pit but no fire box the only spot I see a fire box going is on the back right side of the pit would this change the air flow of the smoker or something I’m curious to know before I go and make a box and throw it on there lol
Bradley……fun to watch your channel. Thanks for what you do. 👍🏻😎🔥
How many times did you reload your firebox? I feel Fogo burns to quickly
Mr. Brad! Can you please do a side-by-side comparison of your usual brisket with a second brisket that is fully injected with wagyu beef tallow?
If this wasnt a leap year you would have rekeaed this video on Nebraska's statehood day!
Love me some runza!
Brad thank you for taking on the runza. Truly it is a bierock, but the namesake comes from the restaurant chain. Really need to try it with a good potent kraut. As the chain does, pairs well with crinkle cut fries.
My mom made bierocks all the time when I was a kid. Now I want one. Looks delicious
Love me some Runza, can’t wait to make these Brisket runza’s!
Fantastic video!! Thanks for making! These looked so good!
Is the table at your smoker and the table in your shop a cooktop?
Every time you're at the Chud shop i'm always keeping an eye out to spot the mugs or the clock i made ya lol. Keep up the awesome content brother!
There is (or at least was) a restaurant chain in Colorado called Runza Drive In. Good stuff, many varieties.
Beef Cheek Runza!!!! Great channel by the way definitely inspires me and help me cook even better. Smoked Chuck roast tomorrow I think (treat it like a brisket).
What do you use to keep your knives sharp ?
So I often see Cooks on RUclips using whatever you used under the pan to saute the onions and cabbage. What is that called and how does it work? It looks super convenient
@ChudsBbq Brad, what is it about binders are you not a fan of?
I have been watching you since the beginning , wow how far you have come ! Allot of hard work I am sure 👍 Love watching your vids ! I love the way your included the guys at the shop this time 😊
GO BIG RUNZA!
That looks mighty tasty Bradley, I’m gonna have to give this a go
Thanks Bradley…as always a good video.
Thank You!! FINALLY somebody on the #BBQTube trims a big & Tall brisket! I feel like 75% of the briskets I've ever bought have looked like this and it seems like the BBQ RUclipsrs Never have these!
That looks awesome.. i got to try that out
It's a bierock folks. (Kansas checking in)
Very nice, Bradley.
The world needs a Runza sausage.
I being from Chicago land area. What about a smoked Italian beef Runza? With the beef juice to dip in. Could wrap it with fresh mozzarella and gardener.
We call them Bierrocks and do them more round than long, but you nailed it. My struggle has been finding the perfect dipping sauce. I usually do a sort of fry sauce, but I kinda want to try an au jus or dark beef gravy.
We knew, but we live in Nebraska, and my wife Loves Runza!!!
Love this as I am from Nebraska
Also I've seen both egg and water used to seal a pastry together which is better or what's the reasoning behind each
I think that lost bottle would have made a perfect rolling pin 😂
Looking AT you from France... Congrat's you're Channel is Amazing 🤝
I made it today. The bread is excellent. I substituted heavy cream for the water. I also made it with sourcrout. The taste was super mild. Will I make it again? Hell yes! I am going to make the bread again for biscuits and gravy. Very good bread! Oh yeah, I added 2 tsp of home rendered beef tallow to it also.
This might be a weird question but can you show a picture of you toaster over? im looking to get one and don't want to get a bad one. Thanks!!
Love the shout out to Adam Witt!
How are you heating the skillet on the table?
Would love to see your take on Biltong
Brother I know you have done several brisket trim videos. But you also seem to pick out great briskets. How about a video of some brisket trims on less than great briskets? I always seem to get one that's not as nice as it looks once I break the seal on the packer brisket. Just something I would love to see your thoughts on. Much Love Brother!!
Looks amazing!
Chopped lamb or goat with pinenuts & middle eastern spices might be worth a shot..
Like a Lebanese meat pie.
Awesome. We live about 2 miles from where the original Runza restaurant was located.
I love the Joe Lim take on Jolene 😂
Chicken bacon ranch. Great video
Nailed it. I LOVE 💓 RUNZAs.
Hi. Question. My briskets r always dry. What am I doing wrong?
Can see why you picked out that brisket. Lovely example
Heck yeah. Ya should make these again but with some Texas flavor. Some cheese filled jalapeños surrounded by chopped up crispy chicken thighs cooked direct heat on the Chud box😊
Have you ever tried to make a gyro meat sausage?
Every time Joe shows up I'm singing Jolene for at least two days in the back of my mind.
A definite try
Hell yeah. You nailed this.The kraut really would have taken it up a notch too. Maybe a reuben runza with the kraut. Greek lamb shank runza. I'm gonna say it... icelandic cod liver runza. For bones.
Hey Bradley Robinson, can you speed up the chopping even more to make it sound like the BRRRRRRT on a A-10 Worthog?
btw, Love your videos!
Yo!!! Brad shows some representation to Nebraska!! Had a Runza today and saw this video! You come up here, I will be your guide to the Runza experience!
Have you made Brown Schwagen / Liverwurst?
That a new mixer, Brad?
so is a past tense runza a ranza?
at 14:13 looks like my spice collection...lol
Would love to see a classic English style sausage roll
Bones slicing a piece off with a knife is giving strong “office donuts with 16 different leftover stale slivers” vibes.
That looks pretty tasty!
Gotta try that.
Those look spectacular! Dude, with a name like Chuds and all the BBQ you eat, your house has to smell like a truck stop restroom.... lol.
I have never heard of Runza but I need one>
Bradley,
Nebraska meets Texas bbq! Persistency pays off for the runza request! What is he going to request now?
Your knife work is perfect! You should teach surgeons.
Hope you and the Chud shop are safe from the Texas fires!
Can you do a collab video with Dolly Parton singing Joe Yim? Maybe if I request it non-stop for a year!😂 The funny thing is that Dolly is so friendly she probably would agree to do it!👍
I've not heard of this thing before BUT where I'm from, Cornwall UK, hundreds of years ago we had a HUGE population exodus to various mining communities across the world. And our home food: the Pasty, was one of our culinary exports. This looks exceptionally similar to the pasty: a short crust pie with a very thick pastry seam across the side, so that miners and fishermen could eat the pie with dirty hands by holding it by the crust and they would throw it away after. The filling would consist of cheap cuts of beef (usually finely chopped skirt steak), potato, onion and swede (turnip). Heavily seasoned with course salt and black pepper. Many variations of the pasty exist across the world, including Australia, USA (Boulder, Colorado) Mexico (empanadas).
Lots of us Nebraska folks here.
Chorizo Runza? Yes please
Rye flour and caraway in the dough, pastrami/corned beef/turkey, Swiss and kraut. Seems like you could make this happen.
I believe runza had/has a reuben....