A New BBQ Appetizer! | Chuds BBQ
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- Опубликовано: 15 окт 2024
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They look great! Tip, freeze the cheese sticks before you wrap them in the sausage and they will be less likely to leak.
I think diced jalapeños stuff with the cheese would add a very spice to that appetizer!
There are a lot of great BBQ youtubers, but you're absolutely the most innovative. Just really fun recipes/takes on traditional bbq and classic techniques or tools. Thanks for all these ideas and recipes!
I agree. I even commented that this may have been the best cooking video I've ever watched. The dude is a talent
Absolutely loving the non traditional bbq content!
Well, I'm looking forward to trying these! Meat and cheese, what more does someone need? Oh and cold beer.
This looks way better than those shotgun shells I've been seeing all the time on my feed. This is awesome!
@@benfeldman9300 😂
This has the potential for being the most diabetic-friendly pizza roll I have ever seen! I’m very excited!
Loving your innovative videos. The more of these you put out the more creative I can be when hosting events and such. You are a renaissance man.
Chorizo with Oaxaca cheese and some salsa Verde sounds immaculate
Someone went trick or treating early 🤣 first the snickers, now the kit Kat. It's like my very own personal Easter egg game every video, see what's in Chud's knife roll 😁
I noticed those this week also. I just don't get why they call them "Fun Size". There's NOTHING fun about a small serving 🤣
@@oldshovelhead 🤣
If it’s not too late, PLEASE PLEASE PLEASE do a holiday ham! I know the brine would take a week and it’s getting awful close to thanksgiving but…. I’ll be your best friend!!! Thanks for all the greatness that is Chud’s BBQ Universe (Chudiverse.)
Definitely trying these for the Super Bowl this year!!! What an epic fat creation🤤
Going to try that with a jalapeño. Motz, jalapeño, pork sausage.
This video popped up in my suggested watches. And I loved it lol. Great looking recipe, comedic angle.
Subbed!
I bet those things are life-changing
Amazing! Loving these creative carnivore-ish innovations! Between this and the buffalo armadillos not sure what to make first! Thanks Chud!
Definitely liked your idea of adding pepperoni to this!! 👍
Just got the chuds charcoal starter today. Over engineered, heavy, and cold stainless steel. I love it! Will be passing that thing down to a great great grandson one day! Thank you sir for a great Made in USA product!
Arguably one of the best cooking vids, I've ever watched. Outstanding entertainment 😂🔥🇺🇸👍
Awesome as always. Gotta try this one for sure.
Great idea for an app. Thanks from Canada!
Man that looks amazing. Thanks to Bradley I spend much of my day dreaming of owning a Chud Pit.
This would be good for a party stuffed in an extra long sausage casing and then served as a conical volcano as a centre piece surrounded by other delicius BBQ snacks that Mr Chuds has done over the years. Like the poppers etc etc etc.
Really? A kitkat!! Thats awesome!!!
Wow, simply wow……. As someone who competes in crawfish boils, this is a show stopper
Fantastico! excellent looking sausage snacks!
Definitely going to have to make these. I'm going to try cold smoking the cheese while the ground sausage is chilling.
Absolutely wonderfully made!!
Bravo!
SLOW STANDING CLAP IN PROGRESS 👏👏👏
Thought he was at least going to put them in a hot dog bun 🌭, I’m going to try this with ground steak, pickled jalapeños, & sharp cheddar 🔥
My buddies and I learned the hard way that playing a drinking game while watching your play list is rough when you pick "and just like that" as the drink command.
Chud, you're doing excellent work
Cooked some of these a couple weeks ago, only wrapped with bacon! Next, I need to whip up your marinara. Looks awesome!!
Definitely agree with one of the best smells in the world
My lovely H.E.B...wish the Midwest had some
Mmmmmmmm a kit-kat. I have not had one of those n years! And those meatzarella sticks look like absolute fire!
I just got my Chud Chimney today!!!!!! Cant wait to use it
Watching from New Braunfels. I can’t wait to try this. The flies are a bit much.
I was looking at that herbed mozzarella literally yesterday. I just wanted some for a grilled cheese sandwich.
I put pepperoni in it definitely need to try it
Thinking outside the box, I like it!
PROTIP: Freeze the cheese solid, wrap inprosciutto, encase in room-temp sausage, sear the bottom, then into a pre-heated smoker on a wire rack (that fits on your bake sheet). Should decrease cook time and help prevent leakage.
Yeah but then the cheese won't be as melty. No one wants semi solid mozzarella.
@@zumis1011 Yeah but yeah but... clearly you've never done this yourself, let alone actually thought about it (frozen jalapeno poppers and other cheese filled items exist?). Try things before you comment, if you don't want to look like a toolbag to a quarter million people.
@@silvermediastudio haha don't need to get all worked up about it, bad enough that you already seem like the douchey type who goes to the gym and gives people unsought advice. In your seething rage you also forgot to counter argue, not that I give a shit. Btw frozen cheese expert, a quarter million people aren't reading your comments, no one could care less about your adorable advice.
@@zumis1011 It would still fully melt
@@zumis1011 it would still be melty
Ok, so the title of this video alone made me subscribe!
Thank! Hmm, interesting idea! Not sure if i’sd order it off the menu, but if a friend did then I would definitely try them!! Thank you sir for the meatzarella intro!!
There’s a lot of great BBQ content creators out there, but there ain’t nobody better than you. Idk what it is, but you’ve got it brother!
What a great idea for a Carnivore to add to the holiday charcuterie boards, thanks for the great idea.
Awesome buddy!!
Definitely doing on my next cook
I love the name of this channel.
That looks phenomenal. I'll be giving that a try. YUMMO....
I totally love your videos you’re amazing I would love to see start a Barbecue business or side hustle series. Where are you could talk about more of a business aspect of timing of the brisket with other foods in where people should start
You mad genius! You were so preoccupied with whether you could that you didn’t stop to think if you should!
aight. I'm gonna try this
Looks amazing. What kind of magic is that pan?!?
maybe add a panko breading to help keep the cheese in.
Ah man you were having way too much fun with that stretchy cheese. It looked so good!!
High hopes for a gluten-free episode were dashed almost immediately by the KitKat in the knife roll. :D
Haha I thought my eyes were playing tricks on me, so I went back to check if it was really there!
They look amazing, another one on my to do list 😉
Looks good I going to make some of those they look good
Sup guys, awesome, I'm falling in love with channel lol
Ooo similar to this I think a Scotch Egg would be a great item to make on the smoker!
Subs should be 2.13 million not 213k. This is a great channel!
The biggest mystery on the internet! Brad's butcher block induction burner! I think it's made with graphene infused mahogany. Any one else care to take a guess? Another great video Brad! Those look delicious and a little too much fun!
I always wonder how that works.
it has to be induction
It's not induction; it's propane. Just off camera to his left; the tortilla press is usually sitting on the stove.
@@JamieStuff We have a winner!
Do you think it would help keep the cheese from leaking if you froze the mozzarella sticks before wrapping in the sausage then put them right in the smoker?
Beautiful, and innovative!👊💯
Those would be great as a sammich, with the marinara, and onions green peppers
Along with the pepperoni wrap some bacon (homemade if you got it) and then you would have a pepperoni, sausage & bacon pizza. YuM!
Your head bob and MMMM! Makes me chuckle
9:46 lmfao!
I'm not a big fan of Italian sausage but I will attempt this with some breakfast sausage. I will try Whataburger, HEB brand, Jimmy Dean, and of course Owens.
Bahahahaaaa. You made me wake up my dog with my laugh outburst when you did the cheese twirl.
I love how the fly lands exactly at "clean grind" ---- pardon my eyes lol.
Meatzarella and salsa would also sound amazing.
Lol that fly 🤣🤣
Chorizo and pepper jack going down this weekend
I always add som anchovy my sauce, it is that flavor that no one can put their finger on. Nice one brother. This would be good for the 2 Guys and a Cooler sausage with Swiss cheese.
Chud... I took your recipe and added to it. My new recipe is a game changer for your meatzarella sticks
Great video and recipe! You are truly amazing. Try some cream cheese in the meat to create a seal as a leak prevention. Cream cheese has a higher melting point.
Looks awesome, was thinking you could go lower temp in smoker and then hot sear in a pan for crust and cheese might survive better. Do you think they might be too smokey? Or cheese may still melt out? Also thought it would be tasty with a thinned version of your gochujang sauce for those like myself who are not fans of tomato 😊
Def going to need to make this!
Whatever meat ya wanna wrap around some cheeeesse. Solid advice
Gotta put those on a split top roll. Looks delicious as always bud.
Oh my Lord. This is one I need to do. Love the videos man!
What were you using as a heat source when you made the sauce? Saw a little plate, super curious.
I want this. Gonna make it happen asap.
gawd I would tear these up if I had the ability to make them exactly as you did
Just seen the thumbnail. Imma subscribe.
Damn that looks so nice. Gotta try this, thanks for this bro 👍💪😋
Might be a stupid question, but how do you cook on the little chud disc? Do you torch it off camera?
Amazing!
What if try with greek feta cheese instead of mozzarella?
I wonder if grilling them hot and fast would help keep the cheese from leaking, or give it a sear and then smoke it?
I'm curious how your countertop setup works for heating up the pan. Is it an induction burner under the cutting board heating up the chud's ring, or something similar? If there is already another video on that, I've missed it. Great content, as always, sir!
He mentions it before. It's a trivet so the hot pan doesnt burn his cutting board. His burner is off cam and he heats it up there to sets the pan on the cutting board in front of the lens. He does this so he doesn't need to reset the camera during the cook
Magic
Watch more and you'll figure out the magic 😂
What type of plate is that you use for heating pots/pans? Is it some type of magnetic heat created?
I'm new to sausage making if you use hog casings and don't cold smoke it do you still have to add pink salt? I want to smoke it at around 200 225.
How did you cook on your cutting board? what manner of magic is this?
This is epic. Makes me wanna get some cheese stings and wrap it in ground beef.
I actually made something similar using Beer Brats.
What in the actual. Love it.
Oooooofficial!!! Nice gonna try with a twist of some Latino flavor
I saw the photo of the food so I’m watching your video.
It’s Look very tasty.
My wife ask what I wanted for dinner
I gave the the video to my wife
Make this please.
She said no.
I laughed haha
She made Bison and potato and some vegetables.
Hey Bradley, if you freeze your sticks for a little bit they won't blow out.
Genius! My friends will know about this haha
I like sausage pizza right up my alley.