Just finished seasoning (the outside) of the one my wife ordered me when it was back ordered almost until my birthday in April! Not only did you design a great kitchen tool, you also fixed the supply chain!😁🍻 Seriously, I’m really impressed with the build quality, and the opportunity to buy such a fun and well-constructed item, made in the USA! I look forward to the many cooks on it both beside my Camp Chef, and on my range!
You know, I've come to truly appreciate that you include both homemade ingredients (made at a great time cost) AND some short-cut items (like picklng spice) that you straight-up buy. It both encourages us that the labor of doing it yourself pays off in quality, and shows that there are reasonable shortcuts that you can take without compromising the integrity of your food. Love your stuff, my guy! I'm watching this eating baby back and spare ribs that I smoked a la Chud on Sunday -- that butter and brown sugar in the wrap is MONEY. Thanks for everything!
Thanks for all the recipes and tips. I enjoy the comedic way you present the videos. I am cooking more from scratch because of you, but not always outside because it is 20 degrees
When you brush the buns with butter after cooking, add just a dash of garlic powder or garlic salt to each one, essentially giving yourself garlic bread buns. It bangs let me tell you
Best BBQ channel on RUclips. Unlike everyone else whose recipes are used for promoting their rubs and seasonings, Bradley uses ingredients that are easily accessible to everyone from their local grocery store
I don't subscribe to YT channels very often these days (I'm already subscribed to a million and watching videos has become an addiction), BUT... you just earned a rare sub from me, as your style and content were too hard to resist. Keep up the great work!!!
When you say you "perfected" the smash burger you need to be pretty confident. I'd prefer a lighter bun smothered with melted beef dripping, a slightly thinner crispier burger and blue cheese. So you didn't perfect it, at least not for me. Perfect clickbait?
@@zakelwe Jeez Louise... If you think Brad truly considers this "perfect", you're nuts. He said it at the end: He's evolved what he thinks is a great burger and it's the one he makes all the time for himself. True perfection in my book is continuing to learn and evolve. It's not an end state. If you like Brad's work -- and as a Patreon I'm raising my hand and say, "I do" -- then if he says "perfect" then I'm ready to listen and learn. His subscriber base is growing all the time because he's tremendously innovative and he's a great presenter. If this is click bait for you, then I say don't let the door hit you on the ass on the way to watch some other RUclips channel.
Wow, you made everything from scratch with so much passion… this cheeseburger looks incredible without those bells and whistles… Compliments from Germany!
Another great video man.... Burger looked amazing. Really think the interaction with the ladies adds a great touch to the videos. Keep it up, thanks you for the hard work.
just got a Blackstone griddle this the first thing happening, the meat is ground the dough is mixed and my wife is upstairs making the pickles, great video, Thanks 🤤
Nothing better than having someone who has the skills and knowledge of how to show the world to just sit back and watch !!! Like , subscribe and hopefully that goes without saying .....Oh and my God is it to much to ask some of you out there , filthy rich and bored and reading this....good , seems like you have a great opportunity to be really Awesome and we all know Perfection is never easy and shouldn't be for free. 🍔H Yeah , that is a tasty Burger 🥤
hopefully Bradley for one of his videos make some south Texas Pan De Campo. very popular in deep south Texas. it is done in a Dutch oven on coals. people compete to see who makes the better bread.I think you would master the skills in doing a great bread.
TBH, it took me quite a while to get won over to the thin smash burger. But it was one of those moments. I finally get it. Make 'em all the time now. I still love my home ground thick burger, medium to medium rare, now and then though. With a big glass of ice cold milk, believe it or not. Think of the movie, 'Bus Stop' with Marylin Monroe. And baking your own bread for sandwiches, or buns for burgers is next level Bradley. Awesome job.
I gotta do that this weekend. Got the meat grinder attachment for the stand mixer for christmas; time to bust it out. Buy a whole brisket and then smoke the parts that don't go into burgers!
I may not be an expert at Burger cooking / BBQing (albeit I would say mine are pretty solid), I am very good at yeast doughs. My recommendation for best flavour of any yeast dough is: Use less yeast and let it rest longer. Ideally the day before. Use a predough / poolish. Just the milk + yeast + sugar. And let it develop slowly in a relatively cool temperature (can be the fridge or just a cool basement). Then the next day finish the entire dough and let it rest multiple hours again. And ideally put them in shape and let them rest again for 45-75 minutes before putting them into the oven. The LONGER you let it rest the MORE flavour it will develop. And the softer the dough will. Yeast dough is ALL about giving it time (and temperature control as winter dough is a bit different than summer dough). The only tricky part is to not let it rest too long that it overdevelops or that the milk / eggs go bad. Also at 375° the dough doesnt need 30 minutes at all. You only do that, if you want it to become more firm. If you want it to be more "airy" you will go for around 20 minutes at around 390°
When you make your own grind like that, do you alternate cuts when inserting into the grinder? Or just mix it all up with your hands when done? I’ve always wondered how that works, blending diff cuts together.
That looks amazing. Going to have to wait a bit, it was -19F here this morning, dont want my burger to freeze just as it comes off the grill! Thanks Bradley
We have Guga in the comments, the gardeners from Sam the Cooking Guy’s videos, and a Joshua Weissman reference all in one video. I’m glad to see some of my favorite YT cooking channels come together.
For heavens bro, you’re a monster 🔥 i just made this burger bun recipe. These are the best I’ve ever made, and i didn’t even use dough conditioner or powdered milk. I’m writing this recipe down and logging it away in my collection. Bravo, my guy. 👌👌👌
Directional, to the point, entertaining. I have never seen a video of yours but that was a good, if not THEE best recipe video I have ever seen. Good on ya! Thank you from a burger lover of MT
You needed to put kosher salt on them and put them in the fridge for about 2 to 3 hours. When you take them out, rinse them good and they will stay nice and crisp for ever or till you eat them all. Have to check out the Chud press.👍
As a French who loves his cheeses, I agree with the American cheese slices being the best. Sure you can take something else and it'll make for a nice change, but it won't be "better", it won't be what a *real* good cheeseburger should be.
FOr a crsipier pickle try salting them first before adding the brine. It pulls the moisture out. I also find that doing a double grind gives a better blend as well as better distribution of the fat throughout the burger
I like this guy. Great content and does explain the whole process. You can tell he loves what he does. I'm definitely following and need to watch more videos! Great job!
I would LOVE to know more about "El Brad" / "The Brad" sharp thingy ! Haha I always look forward to the mystery intro item in the knife roll-out ! Good on Ya Sir !
Great video as usual. Enjoy having Brooke and her friends cameos as well. They seem really cool. You and Brooke remind me of my lady and I. Keep up the amazing work! Best BBQ on RUclips and it's not even close.
"Who gets their lawn mowed in January?!" Also living in Central Texas, I got a good laugh. There's little reason. I think I'm finally convinced to regularly grind my own beef, and definitely going to try quick pickles! Love the Chud!
The regular scheduled programming… This guy is living the life there. It dawned on my really have not tried doing a simple burger like this. Probably should soon.
I’m a big home cook and spend a lot of time on RUclips watching food RUclipsrs. Don’t know how I never found you but fuck I’m glad I finally did. Good shit brother.
I can confirm! The CHUD Press is a 10/10 piece of HEAVEN. I love that thing.
Can't wait to see what you cook on it!
But I say it is enough talking and it is time to cook the perfect burger so LET's DO ITTTT! (guitar riff starts...)
Just finished seasoning (the outside) of the one my wife ordered me when it was back ordered almost until my birthday in April! Not only did you design a great kitchen tool, you also fixed the supply chain!😁🍻
Seriously, I’m really impressed with the build quality, and the opportunity to buy such a fun and well-constructed item, made in the USA! I look forward to the many cooks on it both beside my Camp Chef, and on my range!
It's Guga approved! 👍
If I didn't already have a griddle, I'd be all over one. I need that tortilla press functionality.
You know, I've come to truly appreciate that you include both homemade ingredients (made at a great time cost) AND some short-cut items (like picklng spice) that you straight-up buy. It both encourages us that the labor of doing it yourself pays off in quality, and shows that there are reasonable shortcuts that you can take without compromising the integrity of your food. Love your stuff, my guy! I'm watching this eating baby back and spare ribs that I smoked a la Chud on Sunday -- that butter and brown sugar in the wrap is MONEY. Thanks for everything!
Bradley is definetely one of the coolest most authentic youtubers right now with the nicest recipes. Nice job bro!!!
Amen. That’s the truth brother
i own 880 DVDs
Cant stand Babish anymore he just got to big. Bradley is a nice breath of fresh air.
The mini burger for the official taste test was just perfect! As always - great video.
Thanks for all the recipes and tips. I enjoy the comedic way you present the videos. I am cooking more from scratch because of you, but not always outside because it is 20 degrees
When you brush the buns with butter after cooking, add just a dash of garlic powder or garlic salt to each one, essentially giving yourself garlic bread buns. It bangs let me tell you
I always add tons of dehydrated onions to my burger sauce. They rehydrate and thicken the sauce and bring tons of flavor.
Best BBQ channel on RUclips. Unlike everyone else whose recipes are used for promoting their rubs and seasonings, Bradley uses ingredients that are easily accessible to everyone from their local grocery store
One of the first smash burgers on I’ve seen on RUclips that has blown me away
Amazing!! Love the Chud Press. Bradley, you do an amazing job. I always look forward to watching your videos. So much inspiration.
I agree on the American cheese, however I do love a nice burger with swiss/bacon/bbq sauce/onions/mushrooms from time to time
There is definitely no better burger than a homemade smashburger, with fresh ingredients! Homemade buns and house-made pickles seal the deal!
Love the content! Always good to see another Chuds BBQ video.
Just when i thought a smash burger couldn’t get better. You go and just change the game and make better!! Now I need to go and make these.
Just made smash burgers on my Chud press last night. Took only a couple minutes per burger. Turned out amazing
What are you using for a burner?
Gas stove burner
@@Rckefeller is there a link?
It’s just the gas range I have.
@@Rckefeller oh ok, I need to get a burner for mine and was looking for suggestions.
How does Bradley not have 10x the amount of subs
I don't subscribe to YT channels very often these days (I'm already subscribed to a million and watching videos has become an addiction), BUT... you just earned a rare sub from me, as your style and content were too hard to resist. Keep up the great work!!!
If Bradley says he perfected the smashed burger, I approve
Amen
When you say you "perfected" the smash burger you need to be pretty confident.
I'd prefer a lighter bun smothered with melted beef dripping, a slightly thinner crispier burger and blue cheese.
So you didn't perfect it, at least not for me.
Perfect clickbait?
@@zakelwe try the anchovy mayo I posted above...
@@zakelwe Jeez Louise... If you think Brad truly considers this "perfect", you're nuts. He said it at the end: He's evolved what he thinks is a great burger and it's the one he makes all the time for himself. True perfection in my book is continuing to learn and evolve. It's not an end state. If you like Brad's work -- and as a Patreon I'm raising my hand and say, "I do" -- then if he says "perfect" then I'm ready to listen and learn. His subscriber base is growing all the time because he's tremendously innovative and he's a great presenter. If this is click bait for you, then I say don't let the door hit you on the ass on the way to watch some other RUclips channel.
@@zakelwe no one asked
Thank you for the bread recipe and in grams! the only way to go.
Wow, you made everything from scratch with so much passion… this cheeseburger looks incredible without those bells and whistles… Compliments from Germany!
Another great video man.... Burger looked amazing. Really think the interaction with the ladies adds a great touch to the videos. Keep it up, thanks you for the hard work.
As a market manager at HEB in the South Houston region, I love seeing that HEB logo ❤️🤣
just got a Blackstone griddle this the first thing happening, the meat is ground the dough is mixed and my wife is upstairs making the pickles, great video, Thanks 🤤
Nothing better than having someone who has the skills and knowledge of how to show the world to just sit back and watch !!! Like , subscribe and hopefully that goes without saying .....Oh and my God is it to much to ask some of you out there , filthy rich and bored and reading this....good , seems like you have a great opportunity to be really Awesome and we all know Perfection is never easy and shouldn't be for free. 🍔H Yeah , that is a tasty Burger 🥤
I agree. Meat cheese pickles onions sauce. Perfect burger 👌🏻
The chud press is almost a cheat code for smash burgers. I need one BAD!!
Nothing like a classic burger spiced up by the chud press
Best vid to get before bed!
That Chud Press, with the built in drip tray….great design! Thing is stout, should last forever
As an excutive chef in my restaurant we make an anchovy mayo, about 10% to 12% anchovies from a can mixed into your mayo blended. ;O)
I made burgers similar to this but I wrapped on in some homemade garlic naan bread. Seriously it was amazing!
Thank you for the simple roll recipe. Picked up a kitchenaid and malt powder and my cooking has really picked up a notch.
Apparently, boot snakes disappear when the Chud Smash Press is on the scene!
hopefully Bradley for one of his videos make some south Texas Pan De Campo. very popular in deep south Texas. it is done in a Dutch oven on coals. people compete to see who makes the better bread.I think you would master the skills in doing a great bread.
All you videos make me wanna spend more time grilling. Thanks for doing what you do!
Great job! We grind our own meat in our restaurant for the burgers and it makes a tremendous difference in the taste and quality
The mini-mini slider was a nice touch for P.P.
Rehydrated onions! That idea has gotta be life changing! Can’t wait to try. That tip is worth a sub alone!
TBH, it took me quite a while to get won over to the thin smash burger. But it was one of those moments. I finally get it. Make 'em all the time now. I still love my home ground thick burger, medium to medium rare, now and then though. With a big glass of ice cold milk, believe it or not. Think of the movie, 'Bus Stop'
with Marylin Monroe.
And baking your own bread for sandwiches, or buns for burgers is next level Bradley. Awesome job.
Love that taste test bounce 🤤🫠
thank you for using the metric. amazing sense for details!
Would love to see some collaboration between you and Josh Weismann.
Incredibly well thought out and executed video - smashed it
smashed it.. I see what you did 😉
Minute 10:35 was worth the whole video. Burger looked good also
I gotta do that this weekend. Got the meat grinder attachment for the stand mixer for christmas; time to bust it out. Buy a whole brisket and then smoke the parts that don't go into burgers!
Perfect meat combination and grind the meat yourself is simply unbeatable for smashed burgers - your buns look awesome!
I may not be an expert at Burger cooking / BBQing (albeit I would say mine are pretty solid), I am very good at yeast doughs. My recommendation for best flavour of any yeast dough is: Use less yeast and let it rest longer. Ideally the day before. Use a predough / poolish. Just the milk + yeast + sugar. And let it develop slowly in a relatively cool temperature (can be the fridge or just a cool basement). Then the next day finish the entire dough and let it rest multiple hours again. And ideally put them in shape and let them rest again for 45-75 minutes before putting them into the oven.
The LONGER you let it rest the MORE flavour it will develop. And the softer the dough will. Yeast dough is ALL about giving it time (and temperature control as winter dough is a bit different than summer dough). The only tricky part is to not let it rest too long that it overdevelops or that the milk / eggs go bad.
Also at 375° the dough doesnt need 30 minutes at all. You only do that, if you want it to become more firm. If you want it to be more "airy" you will go for around 20 minutes at around 390°
When you make your own grind like that, do you alternate cuts when inserting into the grinder? Or just mix it all up with your hands when done? I’ve always wondered how that works, blending diff cuts together.
Jar funnels are the shit. You done been learnt, son. Gratz, Bro.
Those are the best-looking buns I've seen since I was on reddit and typed....... those are some good-looking buns!
Yummm. It’s 3:11 am and I’m salivating
What is your heating ring on the table - do you have an induction burner under the table somehow?
Greatest 🍔 video!!! Chudley Robinson, keep the content coming!
That looks amazing. Going to have to wait a bit, it was -19F here this morning, dont want my burger to freeze just as it comes off the grill! Thanks Bradley
Truffle aoli sauce and pickled red onions are my preferred sauce and onions format
Watching this makes me so happy! All self made - insane buns - lets go 🤩
Watching this at 10am and I'm already craving a burger
CHUD press just arrived. Great quality, thank you.
That looks amazing!!!! The pickles make it, I love that little burst of acidity. DELICIOUS!!!
You are really the Josh weissman of BBQ making everything from scratch
Whoa whoa whoa! That's an insult to Chud man!
Except cooler
Easily my favorite youtuber
We have Guga in the comments, the gardeners from Sam the Cooking Guy’s videos, and a Joshua Weissman reference all in one video. I’m glad to see some of my favorite YT cooking channels come together.
Beautiful Burger! I'll never do all those steps for a smashburger but it was so satisfying to watch.
For heavens bro, you’re a monster 🔥 i just made this burger bun recipe. These are the best I’ve ever made, and i didn’t even use dough conditioner or powdered milk. I’m writing this recipe down and logging it away in my collection. Bravo, my guy. 👌👌👌
Using pressed-garlic Mayo to toast the bun will change your life.
I also do this for almost anything involving a bun, toasted bread, etc.
What is that?
6:57 We see you with your pepper cannon. Fancy schmancy. That thing's a game changer!
Over 5600 burger vids on youtube thanks for adding another
Directional, to the point, entertaining. I have never seen a video of yours but that was a good, if not THEE best recipe video I have ever seen. Good on ya! Thank you from a burger lover of MT
Let's be honest 70-30 is the best for smash burgers
You needed to put kosher salt on them and put them in the fridge for about 2 to 3 hours.
When you take them out, rinse them good and they will stay nice and crisp for ever or till you eat them all.
Have to check out the Chud press.👍
The go-to perfect burger omg.
Amazing looking burger!! Loving the press! Thanks for all the cool videos!
Hi, 1 egg yolk 2 whole eggs just bun inside or also top side ? and for the topside just yolk or whole 1 ?
Indulge the genius behind that press.
I'm a huge burger guy. I could eat cheese burgers for every meal. Chud, that burger looks amazing. Oh yeah, the lady in black... DANG!!!
Awesome!!! Nice looking buns, lol. Thanks for the onion tips brother
You ever try cooking the buns on the pit? You smoke everything else, might as well try the buns
As a French who loves his cheeses, I agree with the American cheese slices being the best. Sure you can take something else and it'll make for a nice change, but it won't be "better", it won't be what a *real* good cheeseburger should be.
Looks the burger I was craving after watching “The Menu”
I’ve been watching your videos for a while now and still have no idea how that Chud’s metal ring you use to heat up pots and pans works haha.
the cooking rizz is real and alive
This is the best burger combination in my opinion and the way you do it makes it look great 🔥
This has to be the best commercial i have ever watched.
FOr a crsipier pickle try salting them first before adding the brine. It pulls the moisture out. I also find that doing a double grind gives a better blend as well as better distribution of the fat throughout the burger
I like this guy. Great content and does explain the whole process. You can tell he loves what he does. I'm definitely following and need to watch more videos! Great job!
I would LOVE to know more about "El Brad" / "The Brad" sharp thingy ! Haha
I always look forward to the mystery intro item in the knife roll-out ! Good on Ya Sir !
Great video as usual. Enjoy having Brooke and her friends cameos as well. They seem really cool. You and Brooke remind me of my lady and I. Keep up the amazing work! Best BBQ on RUclips and it's not even close.
Wow, I’m utterly impressed
beautiful! the only thing I will add (from my own personal taste) would be caramelized onions togheter with the pickles
"Who gets their lawn mowed in January?!" Also living in Central Texas, I got a good laugh. There's little reason.
I think I'm finally convinced to regularly grind my own beef, and definitely going to try quick pickles! Love the Chud!
Did not know you could make pickles in a moments time, epic
The regular scheduled programming… This guy is living the life there. It dawned on my really have not tried doing a simple burger like this. Probably should soon.
Dude, great looking burger for sure!! Love the idea of re-hydrating the onions
Everything bagel on tha buns. Come on folks!
How can one go about learning meat ratios for making burgers or other ground foods?
I’m a big home cook and spend a lot of time on RUclips watching food RUclipsrs. Don’t know how I never found you but fuck I’m glad I finally did. Good shit brother.
Love it! Great trick with the onions. 🍻
Man, that press looks awesome. I’ve gotta have it.
Love the burger press!
Please put the CHUD press into the a chefs hands to see what they can do with it at service! I bet amazing things we haven’t even thought of!