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!!!
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 🥤
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. 👌👌👌
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.
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
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.
Great Job! The one thing I really would like to see is how you clean up the grill press? I watched the one where you went over the features however that one has been used a lot now and I'd like to see how you keep it seasoned and cleaned.
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.
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
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.
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.
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 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!
Hey man, great video! I wonder if next time, you could change your camera placement or flip your press? Would've been great to see those burgers actually cooking
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 !
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
Gonna cop some hate for this - but my family has been loving them and it’s been a game changer for homemade burgers. Got a grinder a little while ago and I’ve been grinding…….. Picanha for my meat…. Yep 😂😂 at my butcher is the best value for money by far and has a great fat/meat ratio and the burgers have been amazing. No having to buy 2 or 3 different meats - whole picanha through the grinder perfect 👌👌
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°
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.
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.👍
Awesome mate huge fan. Wife and I are finally getting to Texas and particularly Austin from 6th May to 9th May this year from Brisbane Australia. Where do I find those knives unfortunately can’t bring one of your awesome grills home but love the channel
Hello, first of all congratulations on the great video! I really like your work! I have a question about the dough conditioner, I live in Germany and can't find a good translation to look for here in the shop. can you give me a link to the specific product? Could then look for it... best regards Sebastian
"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!
WTH?!! How have I never heard of your? Absolutely love this video. So much to take away...thank you for sharing. Did I hear you say Austin? Howdy neighbor!
Those look burgers look outstanding, the buns were particularly beautiful. 👍 It's supposed to be in the 70's Sunday, I think I know what I'm making. We all deserve a good burger after the last few days here in ATX.
You certainly have perfected the smash burger. Looks delicious. No sauce needed really with that. I'd love to see you do pizza somehow. Maybe brisket, BBQ sauce, onions, and an appropriate cheese? Pulled pork, pickled onions, white BBQ sauce, & pepper jack cheese? I've never smoked bread dough. Would it even bake properly on the smoker?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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.
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
The mini burger for the official taste test was just perfect! As always - great video.
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
Nothing stops Chud's BBQ... Powering through gardeners! Love it.
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
Amazing!! Love the Chud Press. Bradley, you do an amazing job. I always look forward to watching your videos. So much inspiration.
I always add tons of dehydrated onions to my burger sauce. They rehydrate and thicken the sauce and bring tons of flavor.
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!!!
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.
I made these today with good success. I used a cup 4 cup gluten free flour for the buns though. Was delicious.
Thank you for the simple roll recipe. Picked up a kitchenaid and malt powder and my cooking has really picked up a notch.
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 🤤
Love the content! Always good to see another Chuds BBQ video.
One of the first smash burgers on I’ve seen on RUclips that has blown me away
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 🥤
As a market manager at HEB in the South Houston region, I love seeing that HEB logo ❤️🤣
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.
Great job! We grind our own meat in our restaurant for the burgers and it makes a tremendous difference in the taste and quality
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. 👌👌👌
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.
What is your heating ring on the table - do you have an induction burner under the table somehow?
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!
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
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.
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.
Great Job! The one thing I really would like to see is how you clean up the grill press? I watched the one where you went over the features however that one has been used a lot now and I'd like to see how you keep it seasoned and cleaned.
Perfect meat combination and grind the meat yourself is simply unbeatable for smashed burgers - your buns look awesome!
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.
Greatest 🍔 video!!! Chudley Robinson, keep the content coming!
All you videos make me wanna spend more time grilling. Thanks for doing what you do!
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
I agree. Meat cheese pickles onions sauce. Perfect burger 👌🏻
Awesome!!! Nice looking buns, lol. Thanks for the onion tips brother
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
Brad, with every video, I mimic you at the start… welcome back tooooooo Chuds bbq. My name iiiiss Brrrradley Robinson…. HAHA LOVE IT
Those are the best-looking buns I've seen since I was on reddit and typed....... those are some good-looking buns!
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.
Rehydrated onions! That idea has gotta be life changing! Can’t wait to try. That tip is worth a sub alone!
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 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!
Unbelievable best 🍔 I've seen on RUclips, looks phenomenal 👌
I made burgers similar to this but I wrapped on in some homemade garlic naan bread. Seriously it was amazing!
Hey man, great video! I wonder if next time, you could change your camera placement or flip your press? Would've been great to see those burgers actually cooking
Cooper Sharp is the BEST cheese for burgers. Wonder if you can get it in TX. If not, sorry for your loss. 🙏🏽
(Its a sharp american cheese) 10x flavor of regular american.
The chud press is almost a cheat code for smash burgers. I need one BAD!!
Thank you for the bread recipe and in grams! the only way to go.
Incredibly well thought out and executed video - smashed it
smashed it.. I see what you did 😉
Could you show a video on how to sharpen the grinder blades and how to clean the grinder please ? 😊
First video I've seen of yours Chud. Nice work! Subscribed and Liked! Thank you!
Amazing looking burger!! Loving the press! Thanks for all the cool videos!
That looks amazing!!!! The pickles make it, I love that little burst of acidity. DELICIOUS!!!
thank you for using the metric. amazing sense for details!
How can one go about learning meat ratios for making burgers or other ground foods?
Quick question for the group; Do you put the two eggs and egg yolk into the dough or is one of the eggs listed to be used for the egg wash?
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 !
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
That Chud Press, with the built in drip tray….great design! Thing is stout, should last forever
CHUD press just arrived. Great quality, thank you.
Gonna cop some hate for this - but my family has been loving them and it’s been a game changer for homemade burgers. Got a grinder a little while ago and I’ve been grinding…….. Picanha for my meat…. Yep 😂😂 at my butcher is the best value for money by far and has a great fat/meat ratio and the burgers have been amazing. No having to buy 2 or 3 different meats - whole picanha through the grinder perfect 👌👌
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°
Bradley, how are you heating that brine and what is that plate under the pot.
How does Bradley not have 10x the amount of subs
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.
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.
Got a Chudpress for Christmas, wish I had the 2.0, but look forward to using it, when it isn't -32C outside! Cheers from NW Ontario!
This is the best burger combination in my opinion and the way you do it makes it look great 🔥
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 🤩
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.👍
Awesome mate huge fan. Wife and I are finally getting to Texas and particularly Austin from 6th May to 9th May this year from Brisbane Australia. Where do I find those knives unfortunately can’t bring one of your awesome grills home but love the channel
Hello, first of all congratulations on the great video! I really like your work! I have a question about the dough conditioner, I live in Germany and can't find a good translation to look for here in the shop. can you give me a link to the specific product? Could then look for it... best regards Sebastian
So far from Fast food burger. You are awesome my favorite person on youtube at this moment
Yep. Nailed it! Great vid dude...and now I need burgs
"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!
Beautiful Burger! I'll never do all those steps for a smashburger but it was so satisfying to watch.
That piece of iron you slapped in the table is a burner? Please direct me where to buy.
Try rehydrating the onions with the pickle brine brother, you won't regret it. Great video!
Hey buddy! Amazing burger. But what is dough conditioner?
What did you set down on the table with your fingers that also boiled water??
If I had a gas stovetop I’d be all over this press. I hope you sell a ton of them!
Beautiful!!!!❤
Absolutely beautiful burger!
do you have to season the chud press like cast iron?
WTH?!! How have I never heard of your? Absolutely love this video. So much to take away...thank you for sharing. Did I hear you say Austin? Howdy neighbor!
Ok, can there be an explanation for the hot plate, I always thought it was built into the table but now I'm very perplexed 🤔
I am perplexed as well.
He has a gas burner to the side
It’s just an editing trick …the magic trivet
Iv been the same, like what is this little device... then the penny dropped today :D
What is the little device you used to heat the pickling liquid? You placed it on the butcher block bare handed and it heated the pot 🤔
What is the round thing he uses to heat the pickle stuff?
Hey Bradley. How do you clean that giant wooden cutting board? Bleach water?
Hi, 1 egg yolk 2 whole eggs just bun inside or also top side ? and for the topside just yolk or whole 1 ?
Dude, great looking burger for sure!! Love the idea of re-hydrating the onions
Those look burgers look outstanding, the buns were particularly beautiful. 👍
It's supposed to be in the 70's Sunday, I think I know what I'm making.
We all deserve a good burger after the last few days here in ATX.
Would love to see some collaboration between you and Josh Weismann.
You certainly have perfected the smash burger. Looks delicious. No sauce needed really with that.
I'd love to see you do pizza somehow. Maybe brisket, BBQ sauce, onions, and an appropriate cheese? Pulled pork, pickled onions, white BBQ sauce, & pepper jack cheese? I've never smoked bread dough. Would it even bake properly on the smoker?
Dude...Your Que is top notch and yer bread is off the chain !!! You sir are a legend,
Just FYI, you can use a piece of bread or 2 in your grinder to push the meat through, so you don't waste the parts that are stuck in the grinder.
Love that taste test bounce 🤤🫠