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Minnesota here and it depends where you go, but there’s nothing better than making your own at home. We live in Blaine and El Zocalo in Circle Pines is quite good if you want to go out. They’re pretty good for Minnesota Mexican restaurants.
Congrats man! And happy bday. Thanks for all the awesome content, and i want you to know that Chuds BBQ is the only channel i never miss an upload for. Here’s to another great year!
As always, recipe spot on and the editing…top notch. Aaand, ever since the juicy Lucy video, we don’t buy buns any more. Takes some time and work but well worth it! Thanks Brad!
Bradley, no kidding, I was watching a cooking video yesterday and they said 'Pat it dry' and it was jarring to not hear the bell. These look epic! These are definitely a candidate to serve in a paper wrapper to contain all the juiciness.
Back when I was in high school in the 80's In-N-Out had bumper stickers. In-N-Out and then below that, Burger. So it was standard practice to get the bumper sticker, cut the B and R off of Burger so we had stickers that read In-N-Out Urge. 😁
To avoid your stand mixer to jump all around, flip it over and you'll find a flat head screw that needs to be tightened. It holds the shaft pin in place and prevents it from sliding out and making the head jump.
I removed the 3 screws holding the plate that the bowl locks into, and screwed longer screws into an old, cheap, cutting board. Then I added bolts (w/ washers and nuts) for the main attachments (paddle, hook, and wisk. Now I can lock the board down to the counter, or deck table, with c-clamps. Edit. It’s a kitchen aid. Sorry.
Dang good looking burger brother! Bro, I gave my dog part of my Oklahoma onion burger and straight got flammed. Apparently dogs cannot have onions. I know now. Haha. I was looking for those comments. Apparently my fan base don't like me but love my dog more. Haha
Chud, give this a try. Secret to tomato on a burger is ... slice slightly thicker, then give it a 30 sec to min grill. Then add to burger right before you add on the cheese. Give it a try, if you like, just never admit an Aussie gave you the tip.
DUDE!!! That looked great!!! I will be trying the mustard on the next batch of 'smash' burgers I will make. home made buns, pickles, the lot is stellar. I have made a lot of smash burgers, a few notes. Do the meat balls in 3 oz each. Double that up and get a solid 6 oz. burger. That seems to be the sweet spot for me and layers of flavor. Use American cheese between the two patties. I like two slices. Mes on plas as much as you can, I like to shred the lettuce then place it on the bottom of the toasted bun on top of a well sauced bun then place the cooked burger on the prepared buns. your buns look amazing BTW (awkward). I would skip the tomato. I have done both and I feel the tomato doesn't add anything. I love that you spent the time to really reduce the onion. I like to use red onion with red wine vinegar, red wine and salt and pepper. 1:2 ratio for the liquids and reduce it. I really enjoyed your vid please don't take my notes as critical, I learned a lot from you and I want to share some tips I have found.
Can you make a smoked flat iron? I did it twice and it was incredible!! I smoked it until it developed a good bark then I cooked it in sues vide for 24 hr on 176f. It came out perfectly!
Gotta put the tomato on top of the cheese so hit holds it in place! It's the only way to make a burger. Also, for the burger sauce. We always use Heavy Duty mayo. I'm sure you already know this but I'm just dropping this for the comment section. It will keep your potato salads, coleslaw, burger sauce, etc from getting runny.
It’s a powder that conditions dough. Just kidding. Technically, anything other than flour, water, salt, and yeast is a dough conditioner. Milk, butter, oil, etc. the powder is all sorts of chemicals (but good kinds) that normal people can’t pronounce. It softens the dough and helps it last longer/stay fresh. But even a tablespoon of instant mashed potatoes (plain) will enhance the dough. And milk powder too.
That burger looked awesome. Idk if its the editing, but it looked like you took a bite out of a few burgers. How many of those things did you get down? Hahaha. Awesome. Eat good. Jealous here.
Bradley, the missus and I watch you every night...never gets boring...You are quite talented in the baking department...we're very impressed! Looking forward to more of the same! Keep up the great BBQ work!
You get that burger twice. Wake up the next day, grab a coffee and after the first sip comes BRAAAAAPPPPP that smells exactly like except for a bit of coffee. Other gas emissions may smell like last night's dinner also.
You're supposed to use roasted green hatch chili's not pickles. Also it really does make a difference if you put them in a burger bag or wrap them in paper to allow those buns to steam and absorb some of that moisture.😅 We're splitting hairs here though LOL. Great looking burger! I just made up a bunch of Grind using 45 day pelical, chuck & brisket. sooooo tasty! thanks for all the content. I've made most of your recipes... (I'm a chef!) ✌
Thank you Helix for sponsoring! Visit helixsleep.com/chudsbbq to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
C’mon bro… tell us how the hell you get that lil magic metal thing heat up? It’s on top of a butcher block and I don’t see any cords
😂
Always appreciate Bradley making everything from scratch!
Thank God for content creators like you that provide inspiration to those of us living in Blandsville, Minnesota!
Minnesota here and it depends where you go, but there’s nothing better than making your own at home. We live in Blaine and El Zocalo in Circle Pines is quite good if you want to go out. They’re pretty good for Minnesota Mexican restaurants.
This is INCREDIBLE.. Its rare after watching guys do cooks on-line that I want a bite, this 1 got me !!!! AMAZINGLY done and editing on point !
Congrats man! And happy bday. Thanks for all the awesome content, and i want you to know that Chuds BBQ is the only channel i never miss an upload for. Here’s to another great year!
As always, recipe spot on and the editing…top notch. Aaand, ever since the juicy Lucy video, we don’t buy buns any more. Takes some time and work but well worth it! Thanks Brad!
Bradley, no kidding, I was watching a cooking video yesterday and they said 'Pat it dry' and it was jarring to not hear the bell. These look epic! These are definitely a candidate to serve in a paper wrapper to contain all the juiciness.
Universally enjoyable product when Brooke consumes it in totality, even after taking down two buns prior. Good work B-raddd.
B-Raddd.. is Radd
A proper burger disintegrates on eating, IMOHO. The one he made for Brook sure did.
Ok. I did everything except for making my own pickles and buns. This burger is a game changer! Pickles and home made buns next! Thank you Bradley!
Mmmm!! Looking delicious as usual - Thanks Brad
Add the chopped banana peppers to animal style to make it next level. the heat and the vinegar from tge chiles really makes the burger
I love the Animal Style at the In N Out... and yours looked delectable!
Thank you Brooke for reppin them boys!! 😂😂😂😂😂
Once again... You are the most entertaining man In BBQ! Great vid.
G'day Brad, love your videos. Just a quick question. That coil that you use on the bench to cook stuff on, how does that work?
Back when I was in high school in the 80's In-N-Out had bumper stickers. In-N-Out and then below that, Burger. So it was standard practice to get the bumper sticker, cut the B and R off of Burger so we had stickers that read In-N-Out Urge. 😁
Chud always making things better. Great video!
Nice work…made me hungry!
Another classic burger.
My first watch of the season. In Ireland. Damn! I've missed you Chud
Absolutely AMAAAAZING!!
Great show. My favorite for cooking meats.
I'm gonna have to make my own pickles and buns now. They look so good.
Looks delicious, think I'll try it this weekend.
To avoid your stand mixer to jump all around, flip it over and you'll find a flat head screw that needs to be tightened. It holds the shaft pin in place and prevents it from sliding out and making the head jump.
I’ve had this issue since I first got this mixer! Thought it was just a faulty model. Going to try this out!
I removed the 3 screws holding the plate that the bowl locks into, and screwed longer screws into an old, cheap, cutting board. Then I added bolts (w/ washers and nuts) for the main attachments (paddle, hook, and wisk. Now I can lock the board down to the counter, or deck table, with c-clamps.
Edit. It’s a kitchen aid. Sorry.
From my research the use a 70/30 blend. One of the reasons the get a good crust.
Damn!! And I really want a Chudbox!! I live in MT...long drive.
you can order one online.
Maybe I'll just drive down to Texas next year and do a little bass fishing and pick one up. Sounds like a plan!!
You're in luck, they're freight shippable. I have one here in MA.
It might sound mad but sweetness in burgers is awesome I was camping and made smash burgers and simply topped with cheese and maple syrup unreal
Brooke with the ancient throwback sweatshirt - Go Birds 🦅
Man! That looks great!!! It would match amazingly with some homemade ALL DRESSED potato chips! 😊
So impressive!
Fantastic burger…and Go Arizona Cardinals! 👏🏽
Can't ever go wrong with a juicy cheeseburger with grilled onions
Shouldn't have watched this at 10 am, I want lunch now. 😋😋
now i need to drive 5 hours to the nearest in-N-Out...
Dang good looking burger brother!
Bro, I gave my dog part of my Oklahoma onion burger and straight got flammed. Apparently dogs cannot have onions. I know now. Haha. I was looking for those comments. Apparently my fan base don't like me but love my dog more. Haha
Looking awesome been following you for a long time love your success
Awesome job. Keep up the great videos
Another great video. You are the burger master
yum definitely going to try this
Bradley? Have you ever made chipotles? Not the burritos, but smoked, dried, ripe jalapeños? Those in adobo sauce would make an awesome video.
Chud, give this a try.
Secret to tomato on a burger is ... slice slightly thicker, then give it a 30 sec to min grill. Then add to burger right before you add on the cheese.
Give it a try, if you like, just never admit an Aussie gave you the tip.
You always come through like a Rockstar. Get job 🎉
DUDE!!! That looked great!!! I will be trying the mustard on the next batch of 'smash' burgers I will make. home made buns, pickles, the lot is stellar. I have made a lot of smash burgers, a few notes. Do the meat balls in 3 oz each. Double that up and get a solid 6 oz. burger. That seems to be the sweet spot for me and layers of flavor. Use American cheese between the two patties. I like two slices. Mes on plas as much as you can, I like to shred the lettuce then place it on the bottom of the toasted bun on top of a well sauced bun then place the cooked burger on the prepared buns. your buns look amazing BTW (awkward). I would skip the tomato. I have done both and I feel the tomato doesn't add anything. I love that you spent the time to really reduce the onion. I like to use red onion with red wine vinegar, red wine and salt and pepper. 1:2 ratio for the liquids and reduce it. I really enjoyed your vid please don't take my notes as critical, I learned a lot from you and I want to share some tips I have found.
You are right tho, they don’t add pickles to their normal burgers.so you made this burger pride and true! Also coming from California
Had some like this in NZ from BurgerFuel.
These look amazing! Definitely making.
I have got to find a cutting board that heats!
Great videos.
It's actually a magical trivet.
holy moly this looks good...
Can you make a smoked flat iron?
I did it twice and it was incredible!!
I smoked it until it developed a good bark then I cooked it in sues vide for 24 hr on 176f.
It came out perfectly!
Great lookin burger, think I'll make some, Thanks man!
Please make a Thai Red Sausage!!!!! I had one in Thailand last year and I still dream about it.
I couldn't find your griddle in the equipment list
Great video! Thanks for sharing.
That burger looks good
Can anybody tell me what the little metal disc he put down on the table and set the skillet on that let him cook is?
Well, now I'm hungry 😂
8:52 Also improve the flavor with all that fond 🐭
For the algorithms bay bay!!!
Bahn Mi w/brisket style pork belly!
Beard is lookin nice!! 🤘🤘
You have to try some argentinian style bbq for the channel!!
Dang that looks goooood!!
Lol 15:14 Sloppy Joe was last week 😂😂😂
Gotta put the tomato on top of the cheese so hit holds it in place! It's the only way to make a burger. Also, for the burger sauce. We always use Heavy Duty mayo. I'm sure you already know this but I'm just dropping this for the comment section. It will keep your potato salads, coleslaw, burger sauce, etc from getting runny.
What is dough conditioner please?
this guy is too cool, would love to have a beer with
Watching this an hour and half before lunch has me about ready to chew my arm off.
We need a Chuds BBQ version of Hamburger Helper/Velveeta Skillet
9:03 should have used beef tallow. The grease from the burgers cooking is more authentic.
That looks insane
Hoo Gawd, thats like we love Brooke !
How to cook on that coil? How does it work?
Bradley I know what an In-N-Out burger looks like & taste like and this is pretty much accurate.
Dats a winner
How is that pot cooking?
good video. i have one question how much meat do you use to make burgers?
Thank you for these videos, but Prime grade chuck? How that even a thing when all chuck will work?
What is dough conditioner?
It’s a powder that conditions dough. Just kidding. Technically, anything other than flour, water, salt, and yeast is a dough conditioner. Milk, butter, oil, etc. the powder is all sorts of chemicals (but good kinds) that normal people can’t pronounce. It softens the dough and helps it last longer/stay fresh. But even a tablespoon of instant mashed potatoes (plain) will enhance the dough. And milk powder too.
Nice only thing id change is let the cheese fry into a skirt around the burger
Wish you were my neighbor 🎉. Looking good. Sing that sometimes people use ranch packets on their smashburger
bro how ru boiling the brine on that piece of metal?
Awesome!
That burger looked awesome. Idk if its the editing, but it looked like you took a bite out of a few burgers. How many of those things did you get down? Hahaha. Awesome. Eat good. Jealous here.
What is that plate thing he puts his pan on to heat up? how does it work? seems to not have any power source.
Bradley, the missus and I watch you every night...never gets boring...You are quite talented in the baking department...we're very impressed! Looking forward to more of the same! Keep up the great BBQ work!
I always forget which way the little cutter in the grinder goes.
Amazing !
May I request a Whataburger Sweet and Spicy bacon burger for the next one? 🥺
You get that burger twice. Wake up the next day, grab a coffee and after the first sip comes BRAAAAAPPPPP that smells exactly like except for a bit of coffee. Other gas emissions may smell like last night's dinner also.
I would like to eat this burger in particular.
You're supposed to use roasted green hatch chili's not pickles. Also it really does make a difference if you put them in a burger bag or wrap them in paper to allow those buns to steam and absorb some of that moisture.😅 We're splitting hairs here though LOL. Great looking burger! I just made up a bunch of Grind using 45 day pelical, chuck & brisket. sooooo tasty!
thanks for all the content. I've made most of your recipes... (I'm a chef!) ✌
Darn it Brad now I’m at in and out getting a double double.
Nice one bruh! 🍔🍔🍔🍔🍔
Whats "dough conditioner"? Like vitamin c, lecithin or amylase?
Brad, would you say the half horsepower is good enough for the backyard cook? I want to get into sausage making.
Do you ever put bread behind the last chunks of meat in the grinder to push out the last bits of good meat that may be still in the grinder?
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
All that's missing is the animal-style fries. I am now hungry.
OMG!!!!!!!YUM BRO!!!
Lmao! The last time her shirt was relevant, she was a child…if that 🤣🤣🤣
Mr. Chud! Looks absolutely amazing, but you constructed the burger upside down 😅