Smoked Smashburgers! | Chuds BBQ
HTML-код
- Опубликовано: 30 сен 2024
- Today I try to make the most flavorful smashburger I've ever made utilizing all different types of wood flavor and smoke! Smoked, smashed and flame broiled for one of the better burgers I’ve made on this channel yet!
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq
Tallow Buns
233G Warm Water
10G Yeast
20G Sugar
35G Tallow
345G Bread Flour
20g Milk Powder
15g dough conditioner
10G Salt
►Full list of things I use and recommend:
www.chudsbbq.c...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
madeincookware...
►Made In Wok
madeincookware...
Knives
_________________________________________
►8" Chef’s Knife
madeincookware...
►6" Nakiri
madeincookware...
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
_________________________________________
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.i...
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8....
►Deep Fryer
amzn.to/3aOYISS
►Vitamix Blender
www.tkqlhce.co...
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharco...
►Wagyu Tallow
amzn.to/3laAWak
►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
Small Cooking Tools
_________________________________________
►Garlic Mandolin
amzn.to/3u144YO
►Pepper Cannon
www.mannkitche...
►Instant Read Thermometer
alnk.to/4BFOq8g
►Flame Thrower
www.chudsbbq.c...
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
Welding Tools
_________________________________________
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/3RRGghP
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
Camera Gear
_________________________________________
►Camera
amzn.to/3JToTuG
►Camera Lens
amzn.to/3lchQTK
►Tripod
amzn.to/3x3He0J
►Drone
amzn.to/2V7VIwK 
Хобби
“Not generating much heat with the wood”. Sounds like you’ve been talking to my wife.
LMAO! Good one 😂😂😂😂😂
😂😂
Comment of the day
@@devonport1978 NOW THATS WHAT I CALL A GOOD ANSWER.
Dying.
How is your dog's comedic timing so perfect?? That last bite was perfectly executed. Get this pup a movie deal.
Like the "Air Bud" movies except it's BBQ.
One of my favorite channels, don't get me wrong love Guga, and the Mad Scientist but I gotta admit if I'm looking for actual recipes to try I'm more likely to do something you're doing lol. Except sausage haven't got that experimental yet.
I bought a couple of packets of Nice and Plump sausage starter in Chuds Black Friday sale last year. Super easy to make sausage with the starter mix, and makes amazing sausage too! I use the cellulose casings, because the idea of natural casings weirds my wife out (she has no problem with store bought sausage though), and they're super easy to use. Just load them onto the horn dry and case away, never had one blow out, they seem pretty tough..
Life goals: fly to Austin and hang around the ChudShop until they feed us.
Yup, that's fairly high on my bucket list too :) Although, I'd be happy being able to go through the freezers. Brad must have a mountain of uncooked burgers, bread/buns, left overs, etc in a freezer somewhere. Imagine having your pick from that lot!
The official taste test will always be my favorite part 😊
Paint that wall 18% Grey.
I bet you could simply marinate your chuck roast (vacuum packed, of course) in a Worcestershire Sauce/Liquid Smoke combo overnight before grinding and get awfully close, if not better. You won't, of course, which is why I love your channel. 😁
Don't beat on Bones! We love Bones. Bones is awesome.
I think it would be really good to do the cold smoke, and then make thick boy patties, like 6 or even 8 ounces and then cast iron sear it with some butter. I can't imagine that sucking at all.
I grill burgers (and just about everything else) over 80/20 charcoal & hickory nut husks. They impart a strong but mellow flavor rather quickly. Bonus, if you have a hickory tree they are basically free.
Have you ever made a rendition of Martin's potato rolls? those would be awesome with this burger!
Cheat code.. get your coals right and wood so you can put a cast iron pan right in your fire box. Super fast, sear both sides. Smokey, crusty.
Nice seeing Brooke on here. Keep her on your videos
you may have already thought about this but cut it up in pieces first, freeze then smoke. more area for smoke absorption.
I love how in the scenes late at night, you can tell Brad's had several ice cold Miller Lites based on his little tipsy drawl.
They look awesome Brad!
Thanks Brad, great recipe. I'll be trying this soon.
So - I typically do smoked smashburgers by forming the patties, putting them on a rack and then smoking them for about 2 hours at 225F and then giving them a sear to finish them off. They get a nice amount of smoke and an ok crust. I'll have to give this method a try to compare.
Grinding smoked meat?! You are insane! - and I LOVE IT!
Take 5 of them bring on the fries 🍟🍟 xl
Great looking burger. Just ordered the burger smasher.
Yesterday I used a similar method for Juicy Lucys. Started them on the smoker and finished them on the flat top. Guest Raved.
I made sausage this weekend and added some dried minced onion into the mix instead of onion powder. Gotta say I was pleasantly surprised. Thanks for the inspo!
I know it's sacrilegious for the offset guys, but if you buy a pellet smoke tube you can cold smoke in your offset with no worry of cooking the item you're cold smoking. Just stick the pellet tube on a couple logs elevated off the bottom for good circulation.
in a traeger would i put this under the drip pan where all the pellet dust collects? i was thinking I would put on the upper rack with a pan below to catch pellet dust falling, or even on the traeger grill grate with a piece of foil below to catch falling ash making clean up easier.
Why does he keep saying 'fantastic'? ARE YOU OKAY BRADLY?
Another fun video...I like the ideas on how to take a new slant to a burger....
I wonder if using the smoke tube with pellets might make it easier to smoke the meat without the heat?
If you're into taking ideas....if you could come up. with a good day to do gyro type meat or the like on a spindle/rotisserie, without it all falling apart as it cooks and you try to slice off the charred parts as it cooks...that would be GREAT!!
Anyway, thanks for the great content...looking forward to what's next.
PS> I'm working to try the brisket boudin today!!
This freaking thumbnail got me goood. I would've clicked anyway, but damn, that f*cking thumbnail. FUUUUUUUUUUUU
Would like to see Guga try this experiment. Great concept smashed to charcoal
I think you have captured the Holy Grail of burgers Brad! - Cheers!
Probably an obvious question Brad but... ...Why not cube them up first before smoking to get smoke flavor on more surfaces?
It's not a smash burger (sorry, but it had to be said). Close, I'll grant you, but not quite. With that said, I'm sure this would be close to one of the best burgers I've ever tasted (I'll have to try it). Smokey, juicy, and prepared by hand. What's not to like. I've attempted different cooking methods with steaks (smoking, sous vide. and then searing) with stellar results. This burger should yield similar results. Bravo!
You're going the wrong way with the ice Dawg, thinkin' a pack on top of the meat might serve you better ... Cold sinks, Heat rises. Probably just moisturizing the meat with the ice underneath ... 🤷🏻
Omg, please, not another "smash burger!" I am so sick of everything fad. Just make a f**king hamburger.
You can try mashing up your ground beef into a paste to make it hold together better before smash/grilling it. You don't want to make mashed-beef for a thick pub style burger as it will get tight and firm as well as lose texture, but smashing them thin negates these characteristics. Good video regaurdless.
Render your wagyu brisket fat trimmings while smoking your briskets, then use a couple of tablespoons of the smoked wagyu tallow in with your mince for burgers and it’s absolutely delicious!!!!
Awesome recipe. You could try smoking 1 chuck, and a regular chuck, that should help them hold together better. If the cold smoking is denaturing the myosin causing it not to stick together.
Chud, the package one of those chuck roasts came from said wagyu, they better have great marbling, so probably more of a 70/30 burger
Do you wear the white Crocs only for recording the content here? I have been wearing Crocs for just over 20 years now. LOVE them!
Looks tasty, but I think "Frankenburger" would have been a more click-baity title.
Oh.... Porter Road didn't give you the meat. Did you buy these at your local H.E.B.?
Return of the boot snake!!
Maybe cut it into chunks and freeze then smoke. More surface area. Also, chances are your surface was in the danger zone. Even if the center wasn’t. So might as well go for flavor.
You could just do regular smash burgers and then only smash cook one side and then throw them into the smoker 200° with heavy smoke for several minutes.
I flame char burgers often over high heat on a Weber and then convect them and throw a small lump of hickory or cherry on the coals and then choke the air down until 160
As someone with a food background, I am in sheer disbelief you think it's safe to eat after thawing and freezing the chuck steaks so many times. Chud, this video is downright dangerous.
Use a cold grill, and one of those smoke-wands (perforated metal tube) and no main fire. Should let you smoke without cooking the meat before the grind.
What is the board sanitizer that you use? You mentioned it a standard commercial spray on sanitizer. I’m interested in purchasing some as well. Thanks and keep up the stellar videos!
Awesome video, as always. Wouldn't smoked cheese be a lot smokier than cold smoked beef before grinding? Also, Wouldn't the smoke flavor be more objective on a gas griddle? Keep it up, man. I'm a huge fan
Great idea not sure how often I see someone investing that kind of time. I only see 2 possible scenarios
First is a family BBQ or something like that where your gonna be making up a lot of burgers.
Second is if you eat burgers at least once a week in the summer. Then you can make up a a larger batch and freeze some for later on.
Gr8 smoke, Gr8 grill, Gr8 Scott Bones!!! -Str8
I would just throw them (chucks) on frozen to start with. Then let them only come up to 30° in the cold smoke before throwing them into the sealed bags to let the smoke settle/mellow over night.
Have you jeard of the "vortex" for weber kettle hot crust on burgers and wings with smoke flavor
Might be controversial but why not smoke the buns for a little while and not the meat? Or maybe put the complete burger in the smoker at very low temps for like a half hour to finish it off? Could possibly make the smoke flavor a bit more forward on the palate.
G'day. I do a cheat version of this one. Smoke some beef fat and just mix it with some lean mince. Works a treat!
Gonzalez Timothy Lewis Barbara Rodriguez Carol
Unless you’re trying new recipes I don’t think you need to make buns every time! For recipes like this I think it’s more about the meat.
Moving a Chud Box in a box truck and not securing it? Rookie move. =) Sorry Bones.
If the grill unbolts and is bent up, it can be unbent if the metal hasn't been deformed too much. The hard part might be figuring out where it is bent, but do that and you'll save yourself a fair amount of money and save some time I imagine.
Pretty sure if Killington or mt sunapee had these… they’d be way busier!
I feel like one of those $15 stainless steel smoke tubes on Amazon for cold-smoking would have made more sense here.
Burger sauce recipe? 🤤 Ha, did the JB Weld make it into the burger sauce? Thanks for the ingredients, can I get a little help with amounts?
I wont be making those anytime soon. Just one of those roast would be about $30 where I am. 😢
Doritos Locos Tacos definitely don't taste like cigarettes. That's very strange
I know smash burgers would eventually end up to be knife and fork burgers
Damn, Mad Scientist BBQ said your name was Stanley! Lmfao
I wonder if you did a larger plate and then the small plate if it would have held together better. These still look better than any burger I've gotten at a fast food joint.
Love this original stuff. Love It!
well when you do paint the back don't go too dark because then you and the grill disappear, maybe a sage green or medium grey
If you let the meat sit in the vacuum seal on the fridge for lets say 7 days then it would probably have blended more with the meat for an even better smoke profile 😉
Love this idea because smash burgers are such a boring meat, to me. Makes me think some liquid smoke might be a good substitute
i am surprised you didn't make your own cheese for this burger.
Awesome creativity and techniques! Well done!
You didn’t get an invite to the Baer n Burtons Key West Invitational? Wtf?
i feel like you should have also, at the end, smashed the entire burger in the taco press so the buns get some toasty.
Finally! There's the pesky lil snake in your boot again!
Where else do you have to throw your meat back in the freezer midway thru the cook 😂
Bout time we got on update on the snake. I thought maybe he had moved in to someone’s else’s boot.
If only my Chudgrill would get delivered....😢
@gugafoods get this man a smashburger set from walmart 😂😂😂
I've said it before, Brad, you are definitely an over achiever
Idk if i want my smash burger smokey...
Austin. Explains everything.
Save yourself a bunch of hassle and just smoke the cheese.
Would smoking the meat chunked work?
If you don’t have a meat grinder, do you think you could smoke the frozen ground beef in the same way a few times? Then form your patties, freeze them and smoke thaw them and smash away?
Just thinking maybe maybe 10lbs of smoked frozen beef patties to pull out whenever the mood hits ya for a quick burger.
I wouldn't try it with store bought ground meat for several reasons, the first being the invitation for bacteria to grow at temps above 40°. I can't imagine ground meat with all of the available surface wouldn't take long to reach that temp before it absorbs much smoke flavor. I do as others on here that form patties, freeze them, thaw them slowly on the smoker and finish on a hot griddle using smoked tallow or sear over an open flame. That's a reverse sear method that produces, what I would assume, to be a very similar flavor profile. I do burgers like this all of the time and they are crowd pleasers. If you really want to boost the smoke flavor, add some shredded smoked cheddar to your ground beef. Fantasteic!!
Why not just use your smoke tube and defrost it with less heat ?
Man, I could almost taste that burger it looked so good!
defrost, freeze. defrost, freeze ? Not sure about that Chud bud
Why not use your new Yoder? Smoke tube and turn the fans on.
im a few deep and i would sacrifice my first born for one of these rn
Nice Work. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Great video! Thanks for sharing.
End of October flying in to San Antonio driving to Fredricksburg.... any good BBq there? Coming from Savannah Georgia.
Run a smoke tube into a little dorm fridge.
The effort is very admirable to say the least. I can only imagine the flavor notes this thing is giving. Very nice.
Side note: as someone who doesn't have access to Martin's Potato Rolls anymore, it saddens me just a little that you can probably buy them at your nearest gas station down the street yet choose to go through the process of making your own. Yes, I'm jealous.
God those look deeelicious. Must make burgers today. I don't bake - a lightly toasted sourdough English Muffin is a fine burger companion.
Cook the buns on the grill instead of oven
I had no clue you could smoke frozen meat
looking good... we have been doing the same but with a tri tip from HEB ... after the grind we mix in some onion, cheese bits and cut/diced jalapeno to the meat for more flavor... toast the buns with mayo and the same sauce as you use...
While I'll concede that reconstituted onions are nostalgic, those burgers deserved some caramelized onions dripping off of them.
I sear burgers and steaks in smoked tallow on cast iron to give smoky flavor. That way is easy and delicious. I’m interested how this compares.
Are you using MAP gas to start your coals!
toss in some powdered milk to help the bind?
I'm definitely giving this a try, but all I have is a smoke tub for when I cold smoke cheese. I understand this is your first time trying this, but do you think using a smoke tube and a tub of ice (like you did) could work and still be able to stay in the safe zone?