fake out on the sausage diddle and fake out on the boot snake. Chud's always keeping us guessing!

@thebiglimey

3 ай бұрын

and not forgetting the clean weenie

You gotta love how Brad has been slowly changing up the endings, so sophisticated! 😆

MAKE SOME APPLE-GOUDA BRATWURST!!!! I do all your sausage recipes and now people are making requests 😅

@shelbymartinez2553

3 ай бұрын

It's me lol I'm making the requests

My 30 second method of getting bone out of thighs. Start at smaller joint end and make cuts down to main bone all around avoiding the cartilage etc. Then hold bone vertical and run knife along bone down to lower/larger joints end all around. Then just cut off and you have your meat but awesome bones for chicken stock. This process works awesome if thighs are 1/2 frozen as can go right into grinder

Just ordered 3 sausage kits from you! Would love to see a “biscuits and gravy” flavored sausage! Was thinking stuff a breakfast sausage base, frozen reduced country gravy, and dried biscuits in some sheep casings.

@g54b95

3 ай бұрын

I don't think this concept would work as a sausage, but it sounds like one hell of an idea for a corn dog type thing, with sausage on a stick, encased in biscuit dough, fried, with country gravy on the side for dipping. Or serve on a plate, smothered in the country gravy, with shredded cheddar cheese on top and doused with a good Louisiana hot sauce. Serve with strong black coffee and some good mango juice.

@SG-ig2th

3 ай бұрын

No, it would work.

I love Indian food. We have a large bin dedicated to all the spices so we can cook it whenever we like. Great episode

penelope is the greatest taste tester a pitmaster could ever have asked for. truly as good as it gets.

Imagine dipping that in a homemade butter milk ranch!

legend..plain and simple..legend...i never tire of your content and banter...pure legend!!

Hopefully that glass is hitting the store soon!

Would love to see you make an Italian style chicken with parsley and cheese thin coil sausage. Used to get these in NYC and they were great grilled over coals or on a flattop.

Larceny. One the finest bourbons available and the best bourbon to mix with Coke.

Glad you finally did this one. They are really good in pasta dishes.

Oooh! Larceny black A 1-23 yes sir! 🥃 Looking forward to this sausage recipe! Thanks for making great vids 👍😎

I love these Tarantino style videos.

Another great, creative sausage recipe! Thanks Brad! Keep them coming.

Made my first batch of sausages with the "Nice n Plump" mix a couple of weeks ago. Turned out great, but while casing every time I was like "tie it off... snip the tip... and we case away". I've either watched too many Chuds videos, or just enough.

"It's got that (lists every seasoning component) vibe to it." lol, excellent video once again Brad!

I’d love to see a chicken tikka masala burrito with garlic in the tortillas like garlic naan bread and the chicken cooked on the chud box

Hey...I take it you are no longer having any issues with snakes getting in your boots. Oops spoke too soon. LOL. Damn snakes.

“Gut busting sausage” 😂😂😂

Very nice meat mountain there! Attention to detail with those slices

I made some for the first time a month ago. I added high temp cheddar, some mild wing sauce to give it a bit extra and milk powder as a binder. I used chicken breast and boneless thighs… came out great!

Gotta try this.....And nice Bourbon!!

I think you nailed it Bradley like the Idea as well as the recipe, As I've said b4 keep em coming...

For the algorithms bay bay!!!!!

I just realized its a Chud's whiskey glass! Fantastic!

Gonna try this with a blue cheese dressing mix. Thanks for the great videos!

These videos make my day😂

That’s a good batch of larceny!

You pretty much hit on it with the chicken thighs. I have been trying out all kinds of chicken thigh sausage recipes the last year or so mostly bulk breakfast & hot Italian. Have also done cased kielbasa/bratwurst and smoked salamis. It is different using poultry (forgot I did some turkey) but I haven't had things not work out. @ .88 cent/lb is good to know that it works.

Only one good way to get rid of a boot snake. BBQ snake. Give it a try, Bradley!

Yep ! That's a Try.

Tour de Chudforce. Unreal. Fabulosity.

This gives me an idea…chicken cordon blue sausage!

Great video! Thanks for sharing.

Glad Brad has made another sausage video. Also, it’s nice to see chicken used. …..lastly, gotta take advantage of those hibernating flies 🪰🪰🪰

Brad, you should make some Rubin sausages. I’ll bet that would be really good. Love the videos

Those who know…know…when he makes a sausage video, we’re all waiting for the ball tickle. You know who you are!

What vacuum sealer system do you recommend? I need one for my brisket and other meat scraps, to keep them till I have enough to grind into burgers, etc.... I"m a big fan of your show...I trimmed my brisket last weekend per your video, did my first foil boat....and WOW!! It was great!! Thank you in advance!! CC

Yeah I gotta make this one happen! Looks absolutely delicious to eat and beautiful to look at!

Killer video... super appreciate all your content Brad! Very much look forward to giving this one a whirl 🤙

Man, I’ve been watching your channel for a while and I’m curious as to what the metal circle, with chud cut into it, you use on the cutting board to cook with.

We need an offset brisket fried rice episode

Great finish to the video with a drink of Larceny!.

DUDE! I just made these 2800G of chicken and adjusted the grams DUDE! Never made a sausage the everyone in the family loves TY TY TY P.S. Your breakfast sausage is a hit in my house as well. I have about 20 lbs of it in the freezer formed into patties and vac sealed. Every weekend the kids ask for it.

That looks delicious!

Next time try the Fiesta Ranch seasoning in this, I bet it would be wild

I needed something new in my life. I just saw these yummy ❤😮sausages!

Last time I made bacon I smoked it up to 200 F and sliced it super thick. When I cooked it for breakfast it was the absolute perfect combination of crispy on the outside and tender on the inside🤤

Skin on thighs was how my chicken sausage go to also, delicious!

Dang it Chud, I can’t afford a grinder and stuffer stop making such delicious looking food!

@8:50 Toying with my emotions, for a very brief moment I didn't think you were going to do it 🤣

Bradley Dude I totally Love the comedy in all your videos 😂

I love putting a dusting of sweetcheeks on my smoked pork belly. It just adds that beautiful light sweetness at the end. So good.

That looked mighty tasty

Totally needs a little dip dip in some Franks Red Hot.

Game changer

Awesome man!

Why did you not pink salt the chicken? Just curious.

This is definitely going on the menu for my class reunion this summer! Slices of this sausage with some dipping sauce would make the perfect appetizer! Also... love me some Larceny bourbon! I had an old friend introduce me to it... nice and smooth, without being too high in abv.

got me thing blue cheese😋

Hey Chud when putting a log on the fire do you have to open the smoker to let out the white smoke during its cook?

El cangrrriiiiiiiiii love your content bro! You inspire me! Yummythangzinc was born because of awesome videos like this!

Yumm and chicken isn’t my go too

Can you explain/show how to tie off and cut sausages into the individuals they end up as?

My wife and was wondering where the boot snake got off to. Needless to say you didn't disappoint. Excellent videos as usual.

Nice job Brad!

You had me at Barrell Proof Larceny 😍

i have done Jamaican Jerk, and Tuscan seasoned chicken sausages before. I'm putting these on the list to make.

Heck yeah

you could serve them with some fresh ranch dressing... That would be so good!

I love your videos 😊 I so look forward to release day !

I've seen a nonstick grillmat used in some of your videos. I can't find one now. What is that one?

For a second there I thought you were gonna forget the “bludle udle udle udle”! Shew…that was a close one!

What brand do you for your chamber vac seal? Do you have an external vac seal for oversized items? I use Meat Your Maker line - chamber works great but the 16” external vac is worthless. Just ❤️ your sausage videos‼️

I was thinking about something like this but with Swiss cheese too. I have the proper confidence now.

thanks

Don't forget the 188g of Heavy Cream

Looks delicious! Chicken casings! That I would like to see. Aren’t they really small? You always make this look so easy!

RECIPES!!!! Reminding u lol

OMG I NEED THAT T-SHIRT BROOKE HAS!!!

up next BOURBON sausage!

I bet that would be good with high temp cheese!!!

Looks good, what is the seasoning ratio, thanks

killer video!

What’s the brand in that propane gun?

Hooray, Penelope! Hooray, Brooke!

Hey Chud, obviously you are known for BBQ. However have you ever considered doing a master class on how to make Cooking BBQ youtube Videos? I would pay for that.

So what would happen if you boiled the bones and froze the collagen/gelatin that came out? Could you use that as an added fat to the sausage like you would a beef or pork fat?

Looks way better then my attempt at it😂 granted it was also the second time I made sausage

I think that would be awesome with cheese!

Think you could make Irish bangers for St Patrick’s day?

You should do shoyu chicken boudin. Add in some fresh chopped green onions. That’d be a killer idea and gnarly boudin

2nd best boot snake transition, your dad still did it better

Really enjoying your videos. Could a cured version be made?

Wine Cork in the knife roll?!?! I see the pigs head but not sure! HAHA!

Is the bacon weighed post fry?

How much rub did you add to the bacon cure??

how come u can't order smokers on your website.. don't see any of the bigger chugs boxes or off sets.. what give s ?