Can I Make Bacon Cheeseburger Sausage like
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- Опубликовано: 26 июн 2024
- Last Week I learned how @ChudsBbq's Bradley Robinson makes sausage. And this week I’m putting my newfound knowledge to the test in my attempt to make Bacon Cheeseburger Sausage! Follow along and see how I did! If you missed the video with Bradley, watch it • I got SCHOOLED by Brad... &list=PL5_wF98ziP9bYget0OX_Bqt506xsb5Mzx next!
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Хобби
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What should I make into sausage next? Tell me here! And in case you missed the video with Bradley, watch it ruclips.net/video/Z8Pg9_9RJhU/видео.html next!
Shout Out From South Texas #Come on #Jalapeño Cheese Sausage Next #Texas Style #Great Job on this batch of Bacon Cheeseburger Sausage 👍🏼
I've heard Bradley talk about a breakfast sausage with eggs. Sounds like a breakfast burrito without the tortilla.
Thanks, Robert! Jalapeno Cheese is definitely on the list!
Hi Donny - it was actually pretty cool. It was all in a smoked sausage - it was delicious!
We are fermenting jalapeño and other peppers in honey. I'm thinking I will then use the peppers in the sausage.
I love how you are always a willing student.
Seriously man this is my favorite part of this job. I get to learn from the best there is, and bring my friends along for the trip. I'm really lucky to be in a position to do this!
@@BehindTheFoodTV You're awesome, and different from other channels that way. I was just telling my sidekick, "Thunderjack," that your channel oughta have waaaaay more subs, man.
Great episode guys! Would love to see a few more susuage recipies
Thanks, Colin! We have a few ideas for what to make next, but if you've got something you'd like to see me turn into sausage we're all ears!
Those looked incredible!
They weren’t as good as Bradley’s but they were delicious! Your turn! 😎
Dude nice first try! Chud has been doing it for years! Just gonna take time. I would add some pork other than than bacon. I hope to try sausage this fall.
Love your butcher block table! Those mixers head tilt up to allow the bowl to be inserted in the base. Looks like a great sausage, wish I could taste it and give you my report that it tastes as good as it looks.
Hi Keith! That table is awesome. Believe it or not I got it on Amazon! (amzn.to/3p3ZX8j) That mixer is their pro-series - the bowl goes up and down. It's the Artisan (smaller, less powerful) series that has the head that tilts up. But I figured it out! Thanks for watching man!
Looks good nicely done!
Thanks, Pete!
Holy frig,had me scratching my head with the broccoli bit...until I seen the garbage can! Hahaha top tier content right here
Hahaha glad you enjoyed it Scott! Thanks for the kind words!
You got me good broccoli. Love the humor as well. NEW SUBSCRIBER!
Awesome! Welcome!
You have a sausage making spread-sheet?! Cool! Such a fantastic idea! Would you mind sharing your spread-sheet so we viewers can download, customize and use it as well?
That's a great idea, Harry! Let me figure out how to do that. I'll come back and reply again when I figure it out!
Damn, that's a lot of sausage! It looks like you did a great job. I'm looking forward to more sausage videos in the future.
Thanks, Jake! We've got 3 more ideas for the coming months, but if there's something fun you want me to turn into sausage just let me know and we'll add it to the list!
Looked delicious Al and crew! Would that be possible to do on a BGE? Could you freeze the sausage after the first smoke, or would you need to do a full cook on them for safety reasons?
Thanks, Brian! You can definitely do this on a BGE - but you'll want to set up differently for cold smoking because it's damn near impossible to keep a BGE down under 150 for an extended period of time. You can do the cold smoke with a device called a Smokemeister that attaches to the BGE (amzn.to/3JuxPVj). With the curing salt you can let them sit in the refrigerator for a few days, or freeze them for longer. Just defrost and smoke or grill when you're ready to eat!
Great work Al and team, they looked the goods regardless - fantastic first effort, but probably wise to trial smaller batches first to get your main ingredient ratios better
LOL that's probably a smart idea! Thanks for all of the support, Andrew!
Well done 👍
Bradley said that too after he watched it. As in - my sausage was too well done B-)
I tried making sausage for the first time last night, inspired by Bradley. I watched your video with him this morning and when he said he didn't wear gloves I totally got it. Loading the casing on the horn was harder with gloves, not to mention making it more difficult to tie off the casings.
Yup. I’ve learned that the hard way.
As promised I watched... Man those turned out great I have a sausage grinding attachment for the wife's kitchen aid... might have to break it out and make some sausage sooner than later!
Do it! Thanks for your continued support my friend!
Excellent video! Hey Tyler! Milk powder…interesting…never used that before in sausage.
Bradley swears by it - and I have to say it really did work! Thanks Chris!
Can I get a copy of your spreadsheet?
Can I get a copy of your spreadsheet
The fact that you started with the idea of making five pounds and ended up with all that sausage speaks to your confidence with this one. You’re a great student, Al👍😊
Thanks, Bobbi! I am enjoying this learning journey more than anything else I'm doing now. I get to become a better cook, and the fact that I get to take all of you along on the ride makes it really special. Your being here through this journey really makes me feel less alone in it - like you're learning with me. So really - thank you! -Al
Looks good for first time making sausage, im a perfectionist so i like everything to be perfect but we all know beginners had no luck, but ive been making sausage for 15 years now and ill never buy a store bought sausage again, you did great
Thanks Larry!
Good Job bud. Those look tasty none the less.
Thanks man! They were really good! But they could have been juicier. I will do better next time!
@@BehindTheFoodTV I've been eying that .5hp from meat. I'm a small channel but I may reach out to them and see if they'll send me one
I can vouch for it. It’s a beast!
Sausages look great! Picking up a cheap Walmart brisket today to grind. Got a free but scary low quality grinder I need to test. Feels like a toaster more than a grinder.
Saw your collaboration with Bradley. I really enjoy his videos. Good collab!
In most all vertical smokers I've seen they have hooks or rings in the top to hang meats and sausages. I don't know the true advantages of hanging meats vs. using the racks. I'm guessing bigger diameter meat rolls like baloney or salami would keep them round. But I'm wondering if there's any flavor or cook advantage hanging vs. racking? I can't see where the brat size links would make a difference. But who knows!?
Thanks, Donny! Good luck with that grinder! I wonder the same thing about hanging vs flat. I did a tomahawk video testing hanging those in the vertical smoker and it didn't turn out to be a great idea. Could be different with sausage though. Something to test!
@@BehindTheFoodTV Crazy idea with the tomahawks! Too bad it didn't turn out. I would do some crazy things too if I got me a vertical smoker like that.
The Walmart brisket was 17 lbs! There was so much cow on my cutting board I trimmed it down to two pieces. Both with consistent thickness so each cut will finish without partial overcooking or undercooking. Gonna put them on the smoker because I have plenty of trim leftover to test out that grinder.
@@donnytaylor7039 attaboy! If it's cheap (Select) Walmart brisket, think about making chopped brisket - no way to save that in the smoker for sliced 🙂
@@BehindTheFoodTV Thanks for the advice. Now I won't be totally disappointed if it doesn't slice up nicely.
I'm impressed 👏 😎 Great first attempt, but be honest, only ONE blowout?, or were the others edited out? 🤣
As for a suggestion for the next flavor...I spent several years in Hawaii and enjoyed the Kalua Pork video. I would love to see a Kalua Pork and Pineapple 🍍 sausage.
I have recipes for pineapple baked beans and pineapple coleslaw that would round out the menu 🤠
Thanks, Karen! Only one blowout on the first 5 lbs. The other 15 we did after the cameras stopped? Blowout heaven lol. I love the idea of a Kalua Pork sausage. I will start working on how to incorporate that alaea salt. I wonder if I could cold smoke them in banana leaves...............
Thanks for hooking up my buddy Paulie (Purple Heart bbq) there in Chicago. He told me he had a blast… he needs more good stuff in his life
Paul’s a great guy. It was an honor to spend the day with him. He had some great things to say about you too Michael.
@@BehindTheFoodTV I like Paul … he’s a nut and there’s probably not much I wouldn’t do for him. I even take time out of the busy schedule from my channel to try and help with Tags and started a podcast with him… He’s about the only person I can think of that I would do that for as busy as I am with nine videos a week and live feeds
By the way you should do a high end smoked tuna noodle casserole… That sounds amazing to me… Or green bean casserole
@@CrazySharp my food eats green beans lol. But I could do seared tuna and make it a casserole! Come out to Raleigh and make it with me! And we can do a k ice sharpening video collab while you’re in town! Paul can give you my number.
@@BehindTheFoodTV oh I’m on the left coast… I would not me able to make a trip out there right now but I will give you a shout after I talk to him next… There are so many virtual ways to do things now as far as collaboration
We're do we get the pork casings?
This is what I use: amzn.to/3AqDXdp
@@BehindTheFoodTV thank you
Didn’t get enough sausage in Texas trip eh??.
Is there such a thing? B-)
Your sausages look awesome. Oh myyy. Bruh. I was thinking that 150 degree smoke was too hot. Get it under 130 and then grill em later and should be more juicy . I try to get about 120 with a pan of ice water at bottom rack. Have to replace ice about every 30-45 min.
Thanks, Zac! I was thinking the same thing about smoking at a lower temp. I'm making another batch (new flavor for you guys) in a couple of weeks - I'll definitely incorporate that advice. Thanks for watching!
I would suspect that you cold smoked it a bit too long. The casing was wrinkled before the cold bath suggesting some of the fat had rendered out. Great episode and attempt. I’d bet you’ll be dialed in for the next. 😊
Thanks Michael - and you're spot on. When I talked to Bradley he thought I had the cold smoking chamber a little too warm and left them a little too long. My next run was spot on. Thanks for watching Michael!
On the spreadsheet you show 165g water but in the video you said 140g. I am assuming you changed it to 140 because of the 25g of Worcestershire sauce?
Yep! You're solid!
Better dead than red, aye comrade?!
LOL
Oh my God.. this is a huge platter I've ever seen in my life.
Let's be happy and let's eat more Vegans!!! Wuhahahaha
LOL it was a ^%@^load of sausage Nelson! But everyone got to take some home. There's no way Leah and I could eat all of that!
@@BehindTheFoodTV wait a minute... Matt Stonie can eat a bunch of Food challenges.. you could do something like that too..
I loved that ground broccoli right in the trash can.
Where it belongs!
I would chill everything a bit more
A good idea to try. Thanks Hinds15!
of man
I voted "no" to give you a push. I'm sure the master taught you well!
Not disappointed! It holds up to the master of sausage.. not sure you want that title tho.
Thanks, Chris! No offense taken at the no vote :-). I went back and forth on this title and a bunch of others. I might play with it a little over the next few days we'll see. Appreciate the kinds words, and your taking the time to watch!
You don’t see any cheese because you mix the sausage first then add the cheese and mix to combine. You blended your cheese.
Interesting thought - something to try next time!
@@BehindTheFoodTV Yes, cheese should go in last for the last couple of minutes of mixing. You may have broken down the cheese with all that mixing.
I can vouch that making sausage by yourself is so annoying.
You know it! Hey DM me on FB or IG. I'm in Chicago right now! -Al
@@BehindTheFoodTV will do!
I think you needed a little bit more fat, remember, Fat is flavor and juiciness. They kinda looked a little bit over cooked when you cold smoked them, and maybe thats why you can barely see any cheese on it, but im no expert here, i might be wrong 😅
Make burnt ends
ruclips.net/video/4a9NrijsM_0/видео.html for Beef Brisket & Chuck Burnt Ends
ruclips.net/video/Geiy4tv6Jas/видео.html for Pork Belly Burnt Ends
Time to lose the red hair 🤦♂️
Lol you watched that whole video and that was what you had to say?