Thanks to Keeps for sponsoring this video! Head to keeps.com/chudsbbq to get 50% off your first Keeps order.

@osu041

Жыл бұрын

Keep us updated on the results, asking for a friend...

@ChudsBbq

Жыл бұрын

@@osu041 3 months in, definitely seeing results!

@marcusbuckley8289

11 ай бұрын

Do you have a written recipe

@joekocher544

11 ай бұрын

Those buns along with all the other breads you make look as good or better than the meats. Love where you take recipes up and beyond where others stop, wonderful recipes Brad!

@misterinternational

10 ай бұрын

Honestly the best thing I ever did was just shave my head. You can try every solution on the market but you'll soon learn none of them really do much of anything and will cost you insane amounts of money over time

I respect that Chud “goes to work” and releases a video about the same time every day. Good Job Chud.

@ItsariJasco

Жыл бұрын

Same here. What I would give to have that amount of time in the day. Brad is definitely no slacker. Quite an inspiration.

Thank you for bringing awareness to the fact that 6" buns are totally normal and the average size bun. More people need to know this ;)

Bonus point for the Brooks & Dunn shirt, your wife is cool!

Love the Jalapeno in your knife holder... it's Easter eggs like this, the little details, that make your channel so fun to watch! Thank you!

What separates the Chudster from the rest is the homemade bread. Always taking homemade to the next level. When you gonna open "The Chud Shack?

You need to do a homemade Kolache (sausage roll). Baking and sausage making join team up!

@dooginator2008tx

Жыл бұрын

When I lived in Austin and was a courier for Brinks, me and my crew always got kolaches!

@benjaminberan7645

Жыл бұрын

You mean Klobasnek. The Kolache has a sweet filling. Sorry, my grandfather was Texas Czech from the Huston area. My grandma use to make a whole bread loaf version with kielbasa and cheddar that was braided and became known as a "cheese twist".

@2176jsweet

Жыл бұрын

@@benjaminberan7645 you are probably correct, but regionally they use the Kolache for both the sweet filled and Sausage version's

This is one of the most beautiful things I've ever seen.

I love the creativity. As much as I love standard brisket, ribs etc. it’s so cool to see all these different ways to use our smokers and grills to make delicious BBQ meals

I believe in TX BBQ and we all need a beef link recipe!!! Coming from Beaumont Tx!! Love You BOOT Snake 🐍 Chudd!

That sub looks amazing but that sleeveless Brooks & Dunn shirt takes the cake.

Turkey balls, dressed with gravy and cranberry sauce. Christmas in a bite.

A cheeky jalapeño in the knife pouch. One that got away

I know you go over them quick in the videos but I’d love to see do a condiment series with how you make your pickles, pickled onions, sauces, etc.

@bear2178

Жыл бұрын

measurements are in the description. I was just thinking the same thing. they always look amazing.

@willow514

Жыл бұрын

@@bear2178 Thank you! I didn't realize he had them in there.

Bradley. Not only are you insanely entertaining, but you are also brilliant in your creations. Much appreciation and respect.

Tomato Sauce instead of Ketchup is a winner!

Alright, that's it I'm buying me a grinder! This meatball sub is what God's eat.

Boom…. The Chud Wagon food truck must feature this one !

This is low key becoming a respectable baking channel. Those rolls looked dope!

So visually appealing.. I clicked based on the thumbnail. Nice work man, I love the channel.

One word for the pickling : Funnel

Chuds is next level with all the homemade breads and tortillas. Amazeballs

Big respect to Chuds BBQ for making everything fresh and so darn deliciousness love the vibes energetic fun and the end results just amazing and taste taster at the very end

And don't forget that his recipes are very innovative -- not just slapped out to meet a deadline. He is truly amazing.

Winner winner meatball dinner!

I like the pepper in the knife roll you sneaky guy

Philly Cheese Steak meatball sub. Yes please!

My God Brad - you are just the man. The fact that you make all of the ingredients yourself must be the key to your food tasting so good. Very impressive mate, looks delicious!

Aww chuddy buddy is in love ! Haha love it brother . Phenomenal as always!

The ball jokes are strong with this one.

Bradley, Congrats on hitting 200K+ subscribers! It should be 2 - 3 million! You'll be there, and hopefully sooner than later! You bring a lot to the table (or in your case cutting board). You are in the best of the best category of bbq/cooking/baking videos. Meats, sausages, sauces, breads and sides, all of which are creative, excellent and presented in a great format! Keep on keeping on, it's all awesome!

From scratch this, from scratch that! On April 1st I want to see you kick off your Microwave series assembling common ingredients found at Costco and Aldi's. 🤣

Is it weird that when he showcases the food I talk to him? Ohh Chudly yessir

You said, "Bread turds..." LOLOLOLOL. Great video!

Alrighty then, found my next cook for this weekend!!!!

"Bread turds" 😂😂😂

Spicy Italian sausage with peppers and onions would be good.

Just use a ladle to pour in the pickling water. Or transfer the liquid into a coffee pot that pours more smoothly.

i know it might sound weird, but hear me out. meatball sub with black olives, cucumbers, and lettuce!! go ahead and add your pickles and onion if you wanna ball out!!

Looked like a sweaty long John donut in the thumbnail

Looks like a meat ball stuffed Texas toast. Nice job Brad

I'm making these for the Lopez Island crew!

I think I can speak for many bbq enthusiasts that follow you that your are really convincing to try out more stuff than just basic meat/bbq recipes. I absolutely love it.

i just noticed that you hide the cord to your mixer to keep the framing very clutter free and appealing, its the little things. so mad respect for the things we dont notice but appreciate! probably isnt appealing but maybe they make a funnel lid for mason jars that would help not make a mess. but then again, thats so relatable id keep it.

Wow, them buns gotta have a killer taste

MAKE THEM! I just made them exactly as shown. Freaking FIRE!!

The man is a genius

Liked before watching. Thank you for the upload. Getting that time of year for stock and tallow....😁

"Tastes like tomatoes instead of ketchup." Brilliant!

I see all those flies an their baby magnets whey r waiting to lay on your food lol.

We need pretzel bun burgers Chud!!!

Woo-hoo 200k! Nice balls bud!

Man I started adding milk with my meatballs (usually mixed with my breadcrumbs) and it's a game changer... they're way more tender that way.

Love the bread making. Keep up the good work.

Home Run!!!

Don't think that I haven't been noticing the gag in the knife roll. A jalapeño this time was it? Haha love it.

I'd love to see some BBQ baking by getting the offset absolutely ripping in the high 300s /400s and baking bread, or pizza, or cookies or anything else that would taste awesome cooked in a wood-fired oven.

Damn that was a lot of dill. 🤣🤣 Only thing you forgot was the Serrano of jalapeño for that spice on them pickles! Haha 😊

Your videos are perfect for the people who want to learn more about bbq and have a great sense of humor

You are hate to say it my go to video! Good recipes love your knowledge on cooking

We definitely need more meatball content please!!! all of us who care too scared to do sausage can easily make these!

A canning funnel will solve your spillage problem. Lockjaw might be a side effect of Keeps.

Just started watching your vids. You are awesome!

Congrats on 200k!

I always use passata in my sauce its so good!

Definitely gonna cook some of these bad boys

Great video. I will make these soon. One change is I will melt the sliced cheese prior to eating them though.

Everything right but the not toasting the inside of the buns and grinding your meat is a must

Yes please!

WOW 🤩 I just noticed 200 K subscribers 🎉🎉🎉

Congratulations on 200k subscribers. Awesome work as usual.

Those look delicious definitely have to try this, definitely have to give that bbq sauce a try

Fantastic work Brad - looks amazing. Love how you go through pretty much everything from scratch

Knocking it out one by one, all super quality. Congrats on 200k!

Looks fricken fantastetic like every thing you make!! Congrats on hitting 200k as well!!🎉🎉

Showed my bro this vid we need the Philly cheese steak meatball sub

Umm. Yes please. Breakfast anyone??

Hay Brad, I saw this pizza oven shell for sale on the marketplace. Its a large propane tank nose with extra ring band for the front. You should make these and sell. Rowlett TX.

You make all kinds of cool stuff I would never have thought of. Hoping to try the chili soon

I bloody love your channel bro!

What a great idea for a meatball sub ! I can't wait to make those meatballs ! Also going to try the onions , they sound awesome ! Again such an entertaining video ! I wish you did one a day. The work you put into these videos is just amazing ! Keep it up !

Making some next week!!

That was soo cool loved everything about this sub

The melting cheese is everything good. Looks incredible, thanks for sharing.

Another fantastic video dude!!!!!! Your missus love your "Meatballs" :D

Whoa! I think I called this on your Insta story the other day! The one with the pic of the buns and the question of what you were up to? Excellent video, as always! Great tip about trying out sausage recipes in meatball format.

Yet another Amazing vid Chud. 💯💯

That looks amazing! So gotta try it out

Love your videos Brad! Thank you!

Loving your channel and recipes. Very inspiring and entertaining! I think I'll be trying this and the armadillo eggs this weekend. Thanks for all the great content!

Looks delicious brother! Definitely trying this out soon!

"I've really got my balls in a row now" "Don't you mean 'ducks' in a row" "No"

That looks SO good! As for the barbecue sauce, if I may make a suggestion, try putting some pureed ghost peppers in it. The heat of the ghost peppers as well as their natural underlying smoky flavor make for the best barbecue sauce I have ever had . . . if you can handle the heat.

Love the content! Keep em rollin

I will work at making the sauce this week! I just got dough conditioner yesterday and this looks like a great recipe to creat.

Looks freaking delicious! Yum! 😋

Already getting hungry from just watching your video...got my meat grinder so gonna give it a try at home in The Netherlands! Loving your videos as usual!

I'd love a good brisket BBQ sauce. I like the occasional bite with some sauce. Something with not too much sweet. I usually use Head Country

@krisbabic89

Жыл бұрын

Check out Leroy and lewis beet bbq sauce. They have a video that gives you the recipe. It's good. Earthy, a little heat, some sweet, but you can dial that back if you'd like.

@jaquestraw1

Жыл бұрын

@@krisbabic89 Thanks, found it. I'll check it out

@jaquestraw1

Жыл бұрын

@@krisbabic89 Gonna have to do some math, that's a lot of sauce! 😄

@krisbabic89

Жыл бұрын

@@jaquestraw1 Ingredients: Makes about 6-7 Cups ½ Cup White Sugar 1 TBSP Salt 2 TBSP Chili Powder 1 TBSP Granulated Garlic ¾ tsp. Cumin ¾ tsp. Smoked Paprika ½ tsp. Cayenne ½ Cup Worcestershire Sauce ½ Cup Apple Cider Vinegar 1.5 Cups Ketchup 1 Cup Mustard 4 TBSP. Coarse Black Pepper ½ Cup Pure Beet Juice (Get a good 100% juice organic. No sugar added, I got mine at a grocery store-Kroger, or juice your own) Directions: In a medium sauce pot add all dry ingredients EXCEPT BLACK PEPPER Add worcestershire sauce and apple cider vinegar to the pot Heat over medium heat and bring to a simmer, whisking occasionally. In the blender, add ketchup, mustard, pepper, and beet juice, mix this well. Once the pot is simmering, sugar is dissolved, and spices are hydrated, pour the hot mixture into the blender with everything else. Blend well, about 45 seconds or so on high until seasonings are no longer gritty. After letting it cool, taste for more cayenne, pepper, salt or sugar. Store in a bottle in the fridge or an airtight container.

love your channel, amazing food

Use a tea kettle for the brine.