My wife is Sicilian/ ltalian west coast born . I love cooking on the BBQ. We have been making Italian roast beef and sangweeches for ever !! Smoked or not smoked they are fantastic. The only thing we do different is toast the rolls on the grill or flat top then dip the face of the sangweech in the au jue before assembly. P S. we raise Carmen sweet peppers to pickle give them a try. Thanks for sharing your craft . God bless you always
Bro!!!! I love your work. Not too many people understand the gratitude you experience when working this hard for the bite! You're an inspiration bud. Love what you're doing. Keep it up big dog! Omp!!! Bite sounds...lol
Made my first pickled veg yesterday some red onion and cucumber in a brine with chilli, garlic, mustard seed and basil tried some a couple hours later with a rotisserie chicken on my smoker. MAN very tasty just leaving them now for a few days. Deffo be doing again!.
Bradley, I lived in Chicago for 49 years. I now make Chicago beef sandwiches down here in Florida. Places like Portillos actually don't use a lot of seasoning on their beef. I will have to try this recipe and see if it improves the sandwich. Thanks!
Love watching your channel! Everything is scratch-made... come to watch one meal, walk away with multiple recipes. I have that same slicer - it is sooo nice. Use it on homemade bacon a lot.
Looks absolutely amazing. The only thing better (IMHO) than a beef is a combo. Italian beef with an Italian sausage, sweet peppers and giardiniera. Recommend trying one next time you hit the Windy City Smokeout. Thanks for a recipe that this Chicagoan can pull off, now that I don't live there anymore.
Geez thanks Brad! Lol. I was just rearranging cupboards yesterday and was looking at the 2 unopened quarts (water-bath canned) of the gardeniera I made in the fall and was thinking, "Boy, Italian beef sounds good...". So next weekend I'm trying your recipe for the roast on the smoker! My last batch was pan seared then finished in the insta pot with seasoned red wine broth that eventually became the au jus. Hopefully the top sirloin is on sale! Lol
No. That’s a horrible thing to say. Blind praise doesn’t help anyone. The lack of views are all on him. He has 370k subscribers, but there’s a reason his videos aren’t breaking 100k views within a couple of weeks. You have to go back 10 months for that. It looks like he’s oversaturating the channel with videos, and it’s always with the same old stuff. He needs to try something new, or he’ll never grow viewership.
TWO THINGS. How the hell does this channel - by far the best BBQ and overall cooking channel on YT, have only 372K subscribers. SPREAD THE WORD PEOPLE. Second, giardiniera is the secret to life, well made it is one of the best things ever. Add a bunch to a chopped cheese on good bread and you will smile all week. Simplified recipe: chop celery, broccoli, cauliflower, fresh garlic, and copious amounts of fresh serrano chiles. Blanch in boiling heaviliy salted water for 2 minutes and shock in ice bath. Place in jar or plastic container and fill with 2/3 olive oil, 1/3 red wine vinegar. Add small green olives, a goodly amount of oregano, and adjust salt and pepper to taste. It's FANTASTIC. As you eat it, periodically add more raw chopped celery and broccoli and cauliflower. You can keep the oil and vinegar base going for months. Try it, you will like it.
I love your videos and I have learned a lot from your detailed videos. I do have a question. Have you ever done turkey ribs or turkey tips? I know it’s not common especially in Texas.😂
Another good one Bradley, I'm from Chicago and I used to chow down on Italian beef with hot peppers all the time, (sometimes with Italian sausage in the sandwich also), now living in Australia, they don't have Italian beef sandwich here, making me home sick mate 😋👍
As a native Chicagoan, well done sir! If you’d like to kick this sandwich up a notch or three add a grilled Italian sausage link at the bottom. We call them combos. Fan-taste-ic!!!
OH..this looks SO good...I want one for breakfast!! :) The Giardinara (sp?)...that you made looks VERY similar to the olive salad we put on Muffuletta sandwiches down here in New Orleans!!! I'm definitely putting this on the short "ToDo" list I have going....I'd like to see you do videos of more 'deli' type meats....this seems a start to something like that, and that would be a GREAT series. Have a great day!! CC
No sir brad Cheese is definitely ok on an Italian beef as long as it's mozzarella Portillos is a Chicago staple Lived here all my life Next time your here....go to the villa park Portillos They are the only family owned stores, the rest are franchise Nothing wrong with a cheezy beef They also have the best Gardinera on earth.....Marconi Gardinera Sorry for being the padawan that mouths off to the jedi....but I gotta hold on this one buddy!
Mozzarella cheese on these sandwiches is totally Chicago. You can add some to the sandwich and melt it in a broiler or just let the heat from the sandwich melt it. Some people love the cheese (me) and some don't.
take some of that down to the chud shop and make cheesy beef pizza... all the same ingredients, easy on the red sauce and put as much mozz as you want. GAME CHANGER pizza.
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My wife is Sicilian/ ltalian west coast born . I love cooking on the BBQ. We have been making Italian roast beef and sangweeches for ever !! Smoked or not smoked they are fantastic. The only thing we do different is toast the rolls on the grill or flat top then dip the face of the sangweech in the au jue before assembly. P S. we raise Carmen sweet peppers to pickle give them a try. Thanks for sharing your craft . God bless you always
Those extended chop scenes are so ridiculous and I couldn't love it more. Continued awesome content!!
You know it's good when Brooke houses a whole sandwich. Looks amazing!
The best Italian beef I ever ate had an Italian sausage in the middle of the beef. Something tells me that would be right up your alley!
Tim, beef and sausage combos are also well liked in Chicago. The sausage adds flavor.
Combos are my favorite Chicago food
I’m close to Chicago and a joint I go to a lot has the combo and it’s called The Homewrecker! I also think Chud would like Maxwell Street Polish
I have said it before and i will say it again, how has this guy not got more subscribers? The content is next level
"Want some ketchup too?" As a Chicagoan, I respect this line.
“If you are over 10 and ask for ketchup you will be asked to leave”. Best sign in Chicago
I was shocked when the dough screamed when you slashed it! 🤣🤣
Bro!!!! I love your work. Not too many people understand the gratitude you experience when working this hard for the bite! You're an inspiration bud. Love what you're doing. Keep it up big dog! Omp!!! Bite sounds...lol
Italian beef is my favorite sammich and you just knocked it out of the park!
Chud, you always make me hungry at the wrong hours
Finally! I was beginning to think it wouldn't happen. Haha. Now I have to make it. Thanks chud!
I love that he uses pro-level equipment in his videos and doesn't dumb-down the recipes to make them more approachable.
You did Chicago proud. Looks great!
Made my first pickled veg yesterday some red onion and cucumber in a brine with chilli, garlic, mustard seed and basil tried some a couple hours later with a rotisserie chicken on my smoker.
MAN very tasty just leaving them now for a few days. Deffo be doing again!.
Bradley, I lived in Chicago for 49 years. I now make Chicago beef sandwiches down here in Florida. Places like Portillos actually don't use a lot of seasoning on their beef. I will have to try this recipe and see if it improves the sandwich. Thanks!
As a Chicagoan, You did us proud!!!! Bari has the best giardiniera, they put some pickled eggplant in it...Yum!!!!
Hey Chud can you do like a tour of your backyard bbq area.
Love watching your channel! Everything is scratch-made... come to watch one meal, walk away with multiple recipes. I have that same slicer - it is sooo nice. Use it on homemade bacon a lot.
At Al's Italian Beef in Chicago, they definitely will put cheese on it and in fact my favorite order is the combo with cheddar and hot peppers.
Big fan of your channel, thank you for all your hard work!! Greetings from Montreal, Canada!! :)
Love this!! Thanks for the lesson and the entertainment!
I grew up on italian beef, but this looks bangin. Definitely gonna try this...
Pretty traditional style. I loved the one Leroy and Lewis had when they first opened.
A beautiful beef! Nicely done
Great looking sandwich.... appreciate all the effort!
Now that is dedication to the craft!
Stunner. I’m narrowing this one.
We love you and Brooke. Great video
Adam and Bradly are my favorite chefs on youtube right now
Heck yeah! Great work! I’ve never made one as I live in the Chicago area and can get them anytime. I need to try one day.
Looks absolutely amazing. The only thing better (IMHO) than a beef is a combo. Italian beef with an Italian sausage, sweet peppers and giardiniera. Recommend trying one next time you hit the Windy City Smokeout. Thanks for a recipe that this Chicagoan can pull off, now that I don't live there anymore.
Cant wait to try this, my all time favorite sandwich!
Nice job. I've been making my Giardiniera by fermenting it, tastes so much better than the fresh stuff I used to make, real funky flavor.
Geez thanks Brad! Lol. I was just rearranging cupboards yesterday and was looking at the 2 unopened quarts (water-bath canned) of the gardeniera I made in the fall and was thinking, "Boy, Italian beef sounds good...". So next weekend I'm trying your recipe for the roast on the smoker! My last batch was pan seared then finished in the insta pot with seasoned red wine broth that eventually became the au jus. Hopefully the top sirloin is on sale! Lol
Another extraordinary lesson!
Sharing the last bite of the best sandwich ever invented, done even better by Chuds, is the epitome of doggie love.
Shoutout to Adam - criminally under-viewed channel!
No. That’s a horrible thing to say. Blind praise doesn’t help anyone.
The lack of views are all on him. He has 370k subscribers, but there’s a reason his videos aren’t breaking 100k views within a couple of weeks. You have to go back 10 months for that. It looks like he’s oversaturating the channel with videos, and it’s always with the same old stuff. He needs to try something new, or he’ll never grow viewership.
Great video! Thanks for sharing.
Garlic butter the bread and toast it then add mozzarella or provolone
Looks so good.
Yum. I'm coming to your house to eat. Love seeing the Lovely Mrs. Robinson enjoying your efforts too!!
TWO THINGS. How the hell does this channel - by far the best BBQ and overall cooking channel on YT, have only 372K subscribers. SPREAD THE WORD PEOPLE. Second, giardiniera is the secret to life, well made it is one of the best things ever. Add a bunch to a chopped cheese on good bread and you will smile all week. Simplified recipe: chop celery, broccoli, cauliflower, fresh garlic, and copious amounts of fresh serrano chiles. Blanch in boiling heaviliy salted water for 2 minutes and shock in ice bath. Place in jar or plastic container and fill with 2/3 olive oil, 1/3 red wine vinegar. Add small green olives, a goodly amount of oregano, and adjust salt and pepper to taste. It's FANTASTIC. As you eat it, periodically add more raw chopped celery and broccoli and cauliflower. You can keep the oil and vinegar base going for months. Try it, you will like it.
Beautiful sandwiches bro! Deliciousness!
Awesome job Chud
Looked awesome
Yep. Making this!
Heck yeah that looks tasty
Ive been thinking about this. Stoked you did it!
And honestly the water pan for the jui is a no-brainer not sure why that didn't click.
Looks freaking delicious
That bread looks like it would be great for a Philly as well.
Looks great. We always leave the a off of giardiniera. And always have it with cheese.
Bovril is awesome. I’m in an Oklahoma band that tours over in the UK a few times a year. I live on that stuff during a UK winter!!!
Ooh fast celery dice…satisfying
When are the Chud branded grill thermometers coming back in stock?
i approve of this video
That sandwich looks scrumptious! Now I'm craving a NOLA muffuletta and a Schlotzky's Deluxe Original (love their bread!!)
whooo whoo! you listened! Now to just toss an italian sausage into that bad boy and make it a combo!
"bag boy"?
@@emmgeevideo darn typos (fixed)
I love your videos and I have learned a lot from your detailed videos. I do have a question. Have you ever done turkey ribs or turkey tips? I know it’s not common especially in Texas.😂
Another good one Bradley, I'm from Chicago and I used to chow down on Italian beef with hot peppers all the time, (sometimes with Italian sausage in the sandwich also), now living in Australia, they don't have Italian beef sandwich here, making me home sick mate 😋👍
Oh boy, been waiting for this one!!
Great vid! You can add shredded mozzarella and not get kicked out of Chicago
Nothing beats a good Italian beef sandwich! Next time, try it over an Italian sausage, it’s meat sweat heaven!!!
What to look for in getting a meat slicer?
Outstanding!
Been waiting for this video!
Wow that sammich looks good!
As a native Chicagoan, well done sir! If you’d like to kick this sandwich up a notch or three add a grilled Italian sausage link at the bottom. We call them combos. Fan-taste-ic!!!
Italian Beef when done right doesn't need cheese. I will be making this homemade version today minus the cheese. Thanks Mr. Robinson.
Dam! World record choppin! Love it!
OH..this looks SO good...I want one for breakfast!! :)
The Giardinara (sp?)...that you made looks VERY similar to the olive salad we put on Muffuletta sandwiches down here in New Orleans!!!
I'm definitely putting this on the short "ToDo" list I have going....I'd like to see you do videos of more 'deli' type meats....this seems a start to something like that, and that would be a GREAT series.
Have a great day!!
CC
How long did that Giardiniera cutting scene take to edit?
Fantastic
Looks great! Some homemade ALL DRESSED KETTLE COOKED CHIPS would compliment that sandwich beautifully!!!
Brad where are you getting your post oak
You want some catchup too
that was funny
Looks great
Man, that looks amazing. You are going to be sad when it's gone, I know I would be.
I love the CHUD CHOP!!
No sir brad
Cheese is definitely ok on an Italian beef as long as it's mozzarella
Portillos is a Chicago staple
Lived here all my life
Next time your here....go to the villa park Portillos
They are the only family owned stores, the rest are franchise
Nothing wrong with a cheezy beef
They also have the best Gardinera on earth.....Marconi Gardinera
Sorry for being the padawan that mouths off to the jedi....but I gotta hold on this one buddy!
Portillos has been garbage for years.
I grew up in Chicagoland and there's nothing wrong with cheese on the beef. Load that up!
I've always seen provolone as an option, I like them with an Italian sausage on it as well.
Extra Dipped with Cheese and Hot Peepers. Only way I eat it!
Yeah, we always do mozz and sweet peppers or giardiniera
Looks great. SWFL is lucky to have Jimmie the Beef Guy
Long time subscriber, first time commenter. Please do your version of Nashville hot chicken.
Ya nailed it!! Great job! 👍. I’m sure it didn’t hurt to use Dry Aged beef either😉.
Went to chicago and came back to this video. No wonder I liked this sandwich better than a cheese steak from Philly. It's much more complex
Great sandwich Brad! How about some smoked oxtails?
Awesome!
Looks good cousin
"I knew this would be a real 'Bear' of a video to make."
I see what you did there 👍
Just had lunch and now I'm hungry again!
I have a question , what exactly is post oak an how does it differ from say red oak or one of the other oak species?
Literally the only thing I miss about Chicago is a good Italian beef.
It does have cheese on it and sometimes a whole Italian sausage too
@ChudsBbq Is there a printable version of this or am I missing it?
🙋♂️ Southside Chicago here, just letting the world know. This man's recipes trumps portillos, als, Mr beef, this man 😢😢 protect this man at all costs
Hey Brad next to Chicago pit beef would a Texas twist
Now you gotta make the Muffaletta from Nawlens!
It has an Olive salad on it and it's amazing!
Italian here! Never seen a sandwich with giardiniera...sorry! But great job anyway as usual!
Mozzarella cheese on these sandwiches is totally Chicago. You can add some to the sandwich and melt it in a broiler or just let the heat from the sandwich melt it. Some people love the cheese (me) and some don't.
take some of that down to the chud shop and make cheesy beef pizza... all the same ingredients, easy on the red sauce and put as much mozz as you want. GAME CHANGER pizza.
Don't forget the like button rookie move. Great video