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!

@zakelwe

9 ай бұрын

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.

@bendoss3436

9 ай бұрын

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.

Still when I’m on vacation I take time to watch chudsbbq.

Brad you're Super Entertaining 💯 I love your videos especially while on my lunch break. A little laughter b4 going back to work is a life saver. 😊

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’ve started making my own ground beef since watching y’all do it. The flavor is so much better and you get to control the texture. Bam! Thanks!

Dude, you’ve got the mixer. You should make your own butter!

@MohamadAmerulZufar

9 ай бұрын

Is Thomas Straker pulling the strings on you? 😂😅

@kbraker510

4 ай бұрын

Yea! And then smoke some

This BBQ burger looks amazing!

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.

@alanmmahen2380

9 ай бұрын

Agree, was getting worried about the official taste tester and Brooke! Great vid

@zakelwe

9 ай бұрын

Far better than that experimental steak sandwich last time out. I love experimenting as well, but that was just wrong from the off.

Seems like Worcestershire sauce would have been a good option for the mushrooms. Still, it looks really freakin yummy.

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

I watched this while eating lunch. Now I’m hungry all over again.

Your burger vids never disappoint.

always love the lil moans of disgust you do when opening your packaged meats from heb

That looks amazing, you got me hungry early this morning 😊

I've watched this video three times. This is still one of the most mouth watering thumbnails I've ever seen.

Man my mouth watering watching this

Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂

Smoked burgers are underrated, one of my favourites for sure.

I would definitely purchase a cookbook if you ever find the desire to do so. I'm a big fan, keep 'em coming.

Another great videos from my man Stanley

truly a chud classic

This is going to the top of my to-do list. Chuck with brisket is pretty much the pinnacle of burger.

Another great video Brad!!!! For the algorithms 🎉🎉🎉

Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾‍🍳👨🏾‍🍳👨🏾‍🍳

This video coming out before I've had anything to eat and making me more hungry, just aint fair 😂

Seriously love a mushroom and swiss burger. This looks insane 🔥🇺🇸

Great video! Thanks for sharing.

Burger of my life!

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!

Looks amazing. My Man, Stanley Robinson!

Brother, that is my all time favorite burger. You really knocked it out of the park. And the burger buns, dude...outstanding!

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.

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 👍👍

Looks pretty tasty!!

Oooof, that looks like the burger of my dreams

My man, Stanley Robinson, dropping a 🔥 video!

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.

My man, Stanley Robinson, that looks amazing!

I will probably never make the breads, but the rest of your creations always look intriguing. Thanks.

@metalgamer9647

9 ай бұрын

Why not? It’s so much fun to make bread.

LOVE THAT BURGER!

Lookin’ good mate!

Im sold, good recipe...

Mushroom and Swiss, my favorite burger hands down....

Looking SOO good as always🤤 And yes dogs can eat mushrooms, so if she likes it there is no problem.

You are without a doubt the fastest onion chopper I've ever seent 😜

There is Chud BBQ then everyone else! IMHO!

Beautiful burger!

love you vids.

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 :)

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 !

My man Stanley Robinson!

Suffering from a gout attack atm and would still happily eat one of them burgers right now 👍

My man, Stanley Robinson, that burger looks delicious!

Your videos make me miss Central TX.

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

You rock dude

Damn that looks clutch

Is there a video on the induction cooker you use through that butcherblock counter ?

Love it

Dang! I've been missing BBKing mushroom burgers since the 70's!!

139 degrees LMAO love it :)

I love me a good mushroom and swiss burger!

You had me at burger!

Proper nom nom nom 😋 😍

I’m inspired to start grinding my own meats

how does the conduction of heat work on your table?

How do you keep your aluminum pans with a mirror finish?

Looks fan-taste-ic!

I wonder if that can be a BRATWURST? Great burger!

How does that magic plate work? I want one but need to know how to heat it.

I'll take one of those burgers, but well done. Cheers, Bradley! 👍🏻👍🏻✌️

Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.

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!

All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.

brilliant burger where do we get the recipe not on your website

Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.

Medium rare! That burger was smoked and cooked perfect!

We need a jalapeño bun recipe

What ya using to heat up that pan with the onions and shrooms in?

Looks money - mushroom swiss doesn't get enough love

Can you share a link for the burger press? Thanks!! 👍🏼👍🏼

How did the pan stay hot during the cook for the onions and mushrooms!?

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.

Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.

what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!

Bonus Boot snake! 🐍

Ok. What are you using for a heat source to cook your mushrooms and onions?

I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)

Greetings Brad. I checked your affiliate page but didnt see the stove burner you use with the Chud press

A dash of liquor in the sauce to deglaze the pan is my go-to. Wonder if it'd be too much with the demi-glace though, never tried that stuff

@FamilyManMoving

9 ай бұрын

It might be too much flavor, depending on the liquor you use. I'd use (don't laugh) white pinot grigio wine with some low salt beef stock, then a small handful of fresh grated Parmesan cheese - not enough to make it taste cheesy, but enough to add some background flavor, and bind the mushrooms and onions together in an awesome mess. I've started to do this with all kinds of quick pan sauces, and it's a knockout. The wine gives it background without overpowering things. The alternative is to swap low salt beef stock for the demi glace, and hit it with a small bit of whiskey at the end. I think it still might be too much, but it won't hurt to try.

Brad! OK, I'm in on trying this.. I'd like to see your take on a Ruben Style smoked burger...

Damn that looks good, I got that same snake in my boot lol

What is that little plate you always cook on?

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

Another great video, learn something every time I watch one of your videos, mate have you ever tried to smoke corned beef ?,

Was reeeeaaally hoping we were getting homemade Swiss cheese

I think a creamy horseradish sauce would be nice on this burger

@Mainley-Free

9 ай бұрын

Yes please

Great buns.