A Burger Worth Making! | Chuds BBQ
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- Опубликовано: 1 окт 2024
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Wagyu Tallow
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Go to sponsr.is/zbiotics_chudsbbq_0923 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
As a scientist i love the expression " Pre-Alcohol Probiotic" ... does it get rid of wrinkles on my wife ????
Poppycock.
Like selling a carrot and saying it is a better brisket. It's like selling snake oil from a boot ! For me it just dumbs donw the channel. The food should sell it.
Long time watcher, first time commenting. I'd love to see a breakdown video of a "chuck roll". I finally found a chuck-eye steak after starting looking since that video came out, and it was fantastic. I'm also just curious how big the chuck roast would come out compared to a brisket. Anyways, never sell out man 🤟 I love the channel
I’ve had some good burgers in my time. I love a good swiss, melted swiss cheese and roasted mushrooms and caramelized onions on a burger. That is hot stuff.
Seems like Worcestershire sauce would have been a good option for the mushrooms.
Still, it looks really freakin yummy.
Dude, you’ve got the mixer. You should make your own butter!
Is Thomas Straker pulling the strings on you? 😂😅
Yea! And then smoke some
Instead of the second dose of mushrooms should have added some of the bacon onion jams for the previous video.
Also so thought you said cover with a DAMN CLOTH instead of DAMP!!
One of your best videos in quite a while! The burger looked awesome! Glad to see Brooke and “the snake in my boot” make an appearance.
Agree, was getting worried about the official taste tester and Brooke! Great vid
Far better than that experimental steak sandwich last time out. I love experimenting as well, but that was just wrong from the off.
I think a creamy horseradish sauce would be nice on this burger
Yes please
Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂
Rare burger is a no bueno from me. I can't do the mushy texture.
I'm kinda new here.. can someone tell me how the hell those mushroom and onions are cooking on the butcherblock surface. I seriously doubt that the metal plate under the pan is being constantly reheated. Is there an induction unit under that table.. There must be. Is that that's going on here??
Edit: I think I got it.. he has a propane double burner on the side of his table. He's heating/cooking there, and for the video edits out the "on the burner" portion of the process.. clever.
Somebody should really put together a compilation of Brad flavor reactions from multiple videos (and get his approval to post) would be hilarious. Timestamps from this one alone: 12:49, 13:09, 13:19, 13:30 :)
always love the lil moans of disgust you do when opening your packaged meats from heb
I will probably never make the breads, but the rest of your creations always look intriguing. Thanks.
Why not? It’s so much fun to make bread.
Going out to get a burger right now...inspired to eat...not willing to take the time to cook! 😁
I’m so close to lunch and this video made me hungry!!! I’ll definitely have to make this at home for the family. Thanks again for another awesome recipe!!
I would definitely purchase a cookbook if you ever find the desire to do so. I'm a big fan, keep 'em coming.
This BBQ burger looks amazing!
We need a jalapeño bun recipe
Just ate lunch and I'm already trying to figure out if I have all the ingredients to make these burgers for dinner...
The thumbnail show a rare uncooked burger! Its ground beef! that is gross!
*COOK YOUR MEAT ALL THE WAY THRU!*
A classic FAN-TASTE-IC Chud recipe/video. All the elements to make it a Chud video, but something everyone can make and just makes me want to eat that burger right now. Layers of flavor!
I tried developing a new sausage recipe today. I used a base seasoning mix for the sausage, lamb, cubed feta cheese, green olives and mint. The flavor was good. I think if its tweaked using more Mediterranean spices in place of the spice base. It could be an award winner. Do you have any tips or ideas to improve on these.
Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾🍳👨🏾🍳👨🏾🍳
DammmiiiiiiiiiiiiiiiTT!!!!!! I hope you’re one of the chefs at the Grrreat wedding feast ! My thumbs are up and I’m Subscribed ! Glad I saw this one !
Reverse seared burger patties are indeed a real thing - have done them at a similar size (200+g a pattie) a number of times, fantastetic is a given
Great looking burgers there Brad 👍👍
Finally, a burger with some real cheese, and not processed cheese food!!! Usually make mine with sharp cheddar, which I think a good burger just cries out for, or swiss, or pepper jack. Mushroom and onions are a special treat for me, but always vine ripe tomatoes and crunchy iceberg lettuce. My motto is, if it ain't dripping off your elbow, then it ain't right! Just leave off the mayo, please!
Holy cow 2 tablespoons per 4 cups water. Pump the brakes. I did some quick math. It seems like its around 3%. Good work. it sounds good. I've done a ton of bagels with it and some recipes call out 2%. Maybe time to up it to 3%. If you get some on your wet hands then add a little more water, it will start to eat your skin fast!!!!! I've made soap from brisket trimmings. That soap is amazing
There's perhaps 10 archetypical burgers, and the mushroom burger is perhaps one of the most important of them.
They must be served with Swiss cheese, and mayonnaise is the major player in the mix. Don't even with the onions or lettuce. They're just a distraction.
I don't put ketchup on the burger, but I have a ramekin of it for dipping.
If you've never had a true mushroom burger before, you're in for a life changing experience.
That is, if you enjoy mushrooms.
So I'm new and apparently dumb as hell, but how the hell does a cutting board cook food??!! Am I missing something??!!
Have to admit I can't stand overcooked food. When it comes to a burger though I like it on the almost to done side. Amazing looking burger just my preference... which we all have. Great cook though.
I've been following you for about a year and been afrid to ask, but f it: where does the "snake in my boot" joke one from? Also, if you want your buns to keep their gas, you boil the lye solution and carefully lower them into the boiling liquid for a few seconds, just like bagels, then let them cool down and score them. The heat and alkalinity build a sturdy superficial layer that makes them easier to handle. I haven't tried spraying them with the solution from a distancie, but it should work, in Theory.
Dude, that's my burger. I'm not a smash guy. I'm a big burger guy. Reminds me of when I worked in a burger joint and baked scratch buns every morning while the butcher ground all the meat. We ate like kings.
Still when I’m on vacation I take time to watch chudsbbq.
Hey, why not the Chudbox? Wouldn’t burgers be a perfect application for it?
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
Thanks for the idea of milk powder, we don't use enough milk to justify buying a whole gallon / half gallons. Milk powder may be the move for us!
Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.
Brother I saw that burger, perfect med rare, I tried licking my phone, unfortunately it was dirty, but clean now 👊
Ketonic. My Dad was a chemistry teacher and the day after a hard night he could smell the ketosis from me. Still not buying the silver bullet ad stuff though, just gonna suffer.
Would I need to alter the recipe of the topping if I don't add onions because, you know, they're nasty AF...
I am commenting before i watch this video. I was just telling my wife we should do a smash burger with a smoked portobello mushroom cap on top for dinner tomorrow. Then I go turn on the boob tube and first thing o see is this video. I know it’s not what your doing here. But close enough.
How about some butterflied chicken drumsicks on the Chud box with a cracking sauce? Please 🙏 but no boot snake butterflied
Can you please let me know where I can find a Really good butcher in Austin Texas I’m knew here. Thanks so much.
Thanks Stanley Robinson! I don't know, u'll have to ask Jeremy.
What is the disc you put on the cutting board you heat a small pot on? i thought it was just a pot holder to keep the pot off the surface so it didn't burn the cutting board but I saw it boiling a pot, I didn't see any power to it. Hmmmmmmm
Mushroom and Swiss, my favorite burger hands down....
Mushrooms are wonderful for dogs (not the psychadelic kind though) lol
Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.
Greetings Brad. I checked your affiliate page but didnt see the stove burner you use with the Chud press
Simple with a Japanese Mayo and a Demi? Your grocery store has got better selections than mine.
Dang! I've been missing BBKing mushroom burgers since the 70's!!
Judging by the thumbnail it should be titled smoked mushroom and Swiss burger tartar.
I’ve noticed that Bradley almost always takes out the same red handled knife. Does anyone know what that is? Thanks!
what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!
I swear I'm one of your biggest fans; but the rare burger worries me. The microbes on the surface of the meat when grinded are then distributed through the mince. So logic (and quite a few food safety agencies across the world) state that burgers should be cooked to a minimum of 74C. I'm not saying you're wrong, and I've eaten (but not particularly enjoyed) rare burgers and not got sick. I'm asking whio's wrong and why? Where's the disconnect? Dom @cornishcarnivore
All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.
It's 7:30am and now i am fucking hungry, this looks so good!
I had to back the vid up a couple of times to catch what Brooke said, because I couldn't put two and two together and I'm an idiot.
I wonder if that can be a BRATWURST? Great burger!
Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.
I watched this while eating lunch. Now I’m hungry all over again.
Can you share a link for the burger press? Thanks!! 👍🏼👍🏼
What about a beef cheek burger?? I'm sure you would need to cook em to a much higher temp.
Mushrooms are actually ok for dogs, but neither of mine will eat them.
That looks amazing, you got me hungry early this morning 😊
Don't tell me that was a Hamburger Video.......Why.
Smoked burgers are underrated, one of my favourites for sure.
Induction butcher table ? Can't find it in your list ? How can I get one Young Man ? Shawn W in Ohio ❤
I know they're fairly basic but is there a printable recipe to be found?
How does he get the pan hot ? If it’s just on the cutting board?!!!!!!!
I think I might put wagyu sticker on a carrot soon just to see if it makes it taste better ...
Oooof, that looks like the burger of my dreams
That does look like a burger I would love! Dad
How did the pan stay hot during the cook for the onions and mushrooms!?
Just waiting to see if you are going to turn that snake in the boot into a meal.
I think I just found my new cooking YT channel.
No milk, what you put in you tea, coffee, what you have on cereal 🤯
Is there a video on the induction cooker you use through that butcherblock counter ?
That pan retains enough heat through all that sauteing?? That's wild.
How do you keep your aluminum pans with a mirror finish?
Ok. What are you using for a heat source to cook your mushrooms and onions?
I got to know my meat grinder her names Mikayla and we been together for years now
Looks amazing. My Man, Stanley Robinson!
If you have not smoked a burger you have not lived
How does that magic plate work? I want one but need to know how to heat it.
Bacon jam with mushrooms rather than just onions and mushrooms?
Holy freaking wow dude not only is this video perfectly paced, you're entertaining to watch. Keepit up. One day you're gonna crack that million subs :D
Bet that burger tastes mighty fine , mind you , medium rare , a decent vetinary surgeon could probably bring it back to life 😉 good luck with that snake in your boot 👍
Was reeeeaaally hoping we were getting homemade Swiss cheese
Brad! OK, I'm in on trying this.. I'd like to see your take on a Ruben Style smoked burger...
Just watching this made me commit the 7 deadly sins…
Damn, these looked amazing. If you chill down the buns before dipping in lye, they’re a lot easier to handle! And in modernist bread, they actually par bake -> dip in lye and add salt -> finish baking
My man, Stanley Robinson, that burger looks delicious!
I'll take one of those burgers, but well done. Cheers, Bradley! 👍🏻👍🏻✌️
Please cook mine for a few minutes longer!😳🤢
I've made sam the cooking guys version. One of the best burgers I've eaten. Period
brilliant burger where do we get the recipe not on your website
Your burger vids never disappoint.
There is Chud BBQ then everyone else! IMHO!
Pretzel buns are disguisting. The amount of salt you put in food is very unhealthy.