9:15 is the best part. Lots of gems.

@alecdorval

3 күн бұрын

Guess he's using charcoal AND gas

In regard to the fly issue may I suggest a “fix” I learned while in the Caribbean. Take one white onion, chopped and mounded on a clean plate, add 1/4 cup of white vinegar...and your flies will be gone! And no harmful chems around your food stuffs!!

@ChudsBbq

3 жыл бұрын

Thanks for the tips!

@thestandardbarber1708

2 жыл бұрын

I just tried this in my restaurant. Works amazing!

@BSBBQue

2 жыл бұрын

Thank you for sharing that Al! I never knew about that solution.

@marvinharms1891

2 жыл бұрын

Hi from South Africa. Thanks for your suggestion. I assume that's a solution for the house fly, not fruit fly? I've got red wine that's becoming into red wine vinegar. The fruit flies are relentless!

@advmotoman3588

Жыл бұрын

Ayy thanks I'll never try nor will I need this tip, but sounds cool.

Dude I hope you keep this going. I came for the recipe but stayed for the show. Nice work :)

The (hidden) humor on this videos are SO funny!

Great video. Made a brisket sausage for the first time. I followed your instructions, everyone love it. Thanks

Bradley you are the man - every week I try to replicate one of your smoking recipes. Best BBQ channel on youtube hands down. Looking forward to giving this one a shot. Keep em coming!

@AbdulJabbar-ym5bs

Жыл бұрын

send me recipe

Dude you got me set on making some sausage now since I've been binging on all of your sausage making videos. Thanks for the inspiration.

the time and quality put into these videos is insane you deserve so much followers thankyou so much for the content legend

@ChudsBbq

3 жыл бұрын

I appreciate that!

@Sarge19K

Жыл бұрын

I agree completely

@Mtl-zf9om

Жыл бұрын

How many chefs use actual meat in sausage? None. This is why this guy is legit.

Thank you so much. I started a manufacturing company and your video are of great help. Love you brother

Underrated YT channel.

Tonnes of great information and tips in this video. Thanks for sharing!

Thanks for the recipe, Bradley.

Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.

you are my favorite youtuber as of late love the channel !!! keep doing what you are doing. much love brother.. thanks for the tutorials

Amazing and simple recipe ,wanna try this anyday this month .looks yummy and mouth watering.thanks for this achimwene

Man that looks delicious!! I like the simple technique that you do. Now I'm hungry..

Homie! So good! Gonna use this recipe next weekend!

Excellent video. Just subbed. You definitely know what your doing. I’m going to give these a try right now. Looks delicious

Thanks for simply telling us how to accurately make sausage. Other videos . . . So many questions. You are skilled at teaching as well as cooking. Thanks, man

Love the channel bud. In the process of getting me ingredients. Want to make some exotic sausages🤗

Fantastic!!!! You are the man!!!!

Hi, You are the BEST! 12:55 church singing is the top!!:) The sausage is the perfect!!

Glad i found your channel, this is Great! Love the Humor

Great video. Thank you.

Dude, it's fun to watch you go. Awesome stuff. Thanks for sharing. Nuff respect mon.

You know it's good when he's dancing while eating!

Nicely done, great content

Please make a video about sausage casing varieties, I don’t eat port and you always use pork casings and I would like it if you could share some other options for non-pork eaters out there. Thank you

That tortilla press/warmer is badass.

Thank you for the content. Always informative and detailed. not even a simpleton like me can make an error. I made homemade sausage for the first time last week, and they came out great. Great flavor and snappy casing. I used my kitchen aid attachment. Great for grinding but takes too long for stuffing. Will purchase a dedicated stuffer.

Another great Vid, Thanks!!!!!!!!!!!

Tried your beef sausage recipe. Perfect taste, heat, texture and moisture. Well done Bradley!!!

I enjoy your videos and watched you making pork sausage the other day. But let me tell ya, if you are placing a sausage on a grill for 4 hours at a low temp and not cook them through to proper temps you had better put some curing salt in them. You had that sausage in the danger zone for 4 hours. That procedure will get someone sick if you are not careful. Keep pumping out the videos I do enjoy them. Chef Johnny

Man that tortilla press will be a must buy once available

@aminulislam-qw4wj

2 жыл бұрын

Is that available in shops?

Man oh man those links looks amazing. Really like the tortilla press.

Pastrami brisket next pleasee! 🙏

Love it! Learning a ton! The pause + fart was hilarious

Interesting!!!!!! I will try!!!!!

Absolutely enjoyed watching your video. You have talent of Robin Williams. You got my thumbs up and sign up.

cant wait to try this!

@aussie7047

3 жыл бұрын

How'd you go, they any good?

EXCELLENT video!!!

Legend. Thanks.

Wow this look so delicious 😋👍

love it great video

I'll use this recipe on my next batch !

Love it!

Thank you!!! 😋

This guy is hilarious! I accidentally hit play on KZread while looking for a morning prayer and did a double take (while driving hands free, of'course) when I realized what I was hearing, LOL. Glad to see that I had previously subscribed to this channel! Great insight to the how/why regarding the ingredients for sausage making! Now I have to find this recipe, get the equipment and get to work (and get to my morning prayer)! If you'd be so kind to fwd me the link to that Beet BBQ sauce as well, I'll include you in my prayers, too😉!

WOW!!!!! Just made your beef smoked sausage, absolutely hands down the best ever. I shared them with my neighbors, now they keep asking me to make more. Thanks ,I love making them for them.😋😋 I wanted to make some beef sticks, do you have any videos on sweet and spicy beef sticks. ( kinda like a slim Jim). Thanks.

@vbuen323

3 жыл бұрын

So after you stuff them what next? Did you leave in the fridge over night or cook them right away? And what if I wanted to grill them, should they be cooked low and slow? What about smoking? So many questions.

i sprayed coffee at my computer screen at 9:12 ! That IS what I think it is, right? I'm crying with laughter because I wasn't expecting that!

6:40 the happiest part of the process 😂

I’ve never heard of eating sausage in a tortilla. I’m gonna have to do that now because it sounds awesome!

@rg1599

2 жыл бұрын

We eat them all the time in tortillas in Texas.

@JozzysGuard

2 жыл бұрын

@@rg1599 Yup, sausage wraps everywhere. Haha.

Great way to make sauasages at home, start small like chud with afew pounds and once you gain experiance and knowledge expand. I started with 3-5lb batches of fresh sausages till i learned the needed skills. Now i do 30-40lb batches mostly with cure #1 depending on what i can find on offer from the butchers or supermarkets. Sadly i only have a small half arsed DIY smoker so most of mine are portioned into vacpack bags then sous vided then into the freezer till needed. Hoping this year to build a proper brick smoke house next to my shed AKA mancave. Take care, God bless one and all.

Love this channel . Your are funny 😄 I love it.

Awesome video! Thank you. Please make italian sausage.

Great Content!

This is as simple as sin. Viewers, humble yourselves 😁. I even cold smoke whole lip-on ribeyes and tenderloins to just before rare, blast chill them, and slice to order to grill 🥩.

This is awesome

those look really good glad i just found you

You have a real Passion for Sausage ,now go use your FAITH and Go Open your own RESTAURANT.

Bradley, sir, you left out the 90 grams of non-fat dry milk powder. Love the videos, thank you for making them sir.

@cammurray8453

3 жыл бұрын

Adding milk powder is a Nono for me. Too many people around me are allergic to milk protein and/or lactose intolerant.

@charlesa3374

2 жыл бұрын

@@cammurray8453 Try potato starch or carrot fiber...

@jdoane1522

2 жыл бұрын

My daughter is lactose intolerant. I was able to find lactose free milk powder

Dude never change

Gonna try your recipe, because it looks delicious,thanks for the info bro….Peace

6:45 8:43 9:15 12:55

Yes! for those spices .

Plum ,smokey red , spicy 🔥 super tasty snappy texture sausage . From Johannesburg South Africa 👍

Enjoy your vids! 👍🏻

PLEASE make the Chud chimney starter in 3/8"! I seem to burn through one of the crappy Weber ones about every other year or so...

Made 2 batches of this I just subbed onion in place of cayenne as my house is largely spicy intolerant. 2nd batch I added 6% diced jalapeño w/ no seeds. FiYAH!!!!!! 🔥🍽🌭

Ive watched many sausage makers say use 10% by weight of water instead of a binder and be sure to mix well to get protein extraction ... for many this is a better alternative than milk powder especially for those doing Keto or carnivore eating styles

Woow!! You' re really into it. You have a smoker grill, a sausage maker machine, a heavy duty grinder. Just thinking of making a home business once I learn to do it right. But for now, I will have to make it manually and use old- fashioned bbq smoker grill. Thanks for sharing. You have 1 new subscriber.😅

Great video man, you have a great way of making food look fun and incredibly easy. One item that isn't inlcuded in your link section is the tortilla press/hot plate thingy. Could you point me in the right direction where I can find one please? Thanks, peace & tacos from the UK

I always enjoy watching your videos.I just have one question.Can you tell us your recipe in tsp or tbl spoons?Just thought I'd ask.Keep up the great videos.

Awesome

I really enjoyed your video because it went fast. I can't stand when we have to watch someone do the whole thing in 30 minutes when it can be done in half the time. Besides, I learned something, too.

The sausage looks great. It was the Bernz-o-matic air hump that set this apart.

Fro the land of the Pharos the land of Egypt I love the way your smoked sausage made

Good Job😊

6:45 Never forget to give the balls a little attention. Bradley is a true gentleman.

Ok.. did this today, gotta say total Boss sausage!!

Hey love the videos. At what point would you add in jalapeños and cheese for those delicious Texas sausages? Thanks

use a small Stainless grid which you put the sausages on. Easy to take out an clean .

Sooo Gona Make / Spot On Brother / U Rock 🔪🇺🇸🔥💨

Your knife set has grown

I've been using the same Weber chimney for about 5 years. I recently had to replace the screw that holds everything in place. Once, about 3 years ago, I had the coals going in my Weber, and before I realized the plastic handle was melting, I grabbed it with a homemade oven mitt my aunt in law made us.... Well... Still to this day there's a customized insulated cloth handle fitted to my chimney. Win win ftw...

You have skills, sir.

I made jalapeno and cheddar beef sausage this weekend for the first time and my meat is crumbly and I have been looking for the answer, and when you said crumbly I was like YESSSS then you said to add powder milk..I'm a Happy Man Now Thanks.

wow 🤤🤤🤤 verry nice yum yum

Awesome your Recipe are in grams to thanks mate

Due to the farting, I am now a subscribed bonafide member of your site! Keep up the great work!

Man looks good! Let's see some pan de campo in a Dutch Oven

Hi, great recipe , and great work. Where can I get a tortilla press like the one you got?

Love your videos, Like to see your take on snake sticks

@jacobvolk8442

3 жыл бұрын

snack

I've watched this video about 20 times.

Curious to see how you would make mexican sausage...(chorizo).

Good Eatertainment!!!!

Hey great video. I am looking to make all beef salami and snack sticks can you suggest which beef fat would be the best to use? Can you use any of the fat from brisket trimmings even the hard stuff?

Nice

What’s up Chuds? Thank you for everything! Question, I have been wanting to use the LEM sausage seasoning but I’m not sure if I should use a binder with it! Please tell me what you think, thanks

great video bro