Better Than Thanksgiving! | Chuds BBQ

Byamazingfoodstv


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Bread
175g water
125g whole milk
10g yeast
440g bread flour
10g salt
20g sugar
43g Butter

Pickles
1 cups water
3 cups vinegar
45g salt
60g sugar
Peppercorns
Garlic
dill
musterd seeds

►Full list of things I use and recommend:

_________________________________________

►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Weber Kettle

►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Chamber Vacuum Sealer

►Pepper Cannon

►Sous Vide

►Toaster Oven

►Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoker

►Injector

►Vegi Grill Pan

►Meat Slicer

►Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

►Beef Tallow

►Wagyu Tallow

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

►Chef Knife

►Boning Knife

►7″ Chef’s Knife

►8″ Chef Knife

►9″ Cimeter Knife

►Bone Saw

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

►Camera

►Camera Lens

►Drone

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29 Comments

  1. I don't understand the magic with the pot on the thing on the cutting board. Is this editing magic, or is there like an induction thing in the butcher block. I NEED TO KNOW! He uses it so nonchalantly and it's breaking my brain.

  16. Another Friggin' Awesome ! VIDEO !!!!!!!!!
    I'm inspired to make this tomorrow, or actually Thursday. I'll get the turkey on the smoker tomorrow, as well as the pickles. Bread and Bacon, will have to be store brought…sigh.
    Otherwise…. I'm all in. I'd like to get the turkey as thin as seen here, but I don't have a circular slicer, but my knives can do a pretty keen job.

    ProTip ! When using leaves of Romain Lettuce, like you are doing here….after they're cut down to size like you did…. lay the leaves green side down and with the flat side of your knife-whack length-wise along the leaf and destroy that middle lettuce leaf rib. It'll make them lay perfectly flat on the sandwich. Similar to what you do with the breast side when SpatchCocking a bird.

    Sandwiches need to have all vegetable ingredients 'flat', otherwise shit squeezes out the side when you take a bite.

    I'm here to help !

  19. No homemade cheese? Sheesh what a slacker!😜 kidding. Looks great. Thank you for sharing. I have copied a lot of your recipes and tortilla press design. Everything has come out excellent.

  22. 155°🤔 I've smoked several of these breasts. But i've always cured them and added way more seasonings to them. I see the threshold for safe temp getting lower these days. I still stick with the 165° being the rule of thumb. Low and slow for maximum smoke flavor. I've had food poisoning before. Not a pretty sight.

  24. So I suck nuts. I had a 2lb turkey breast in the freezer and I thought I'd smoke it on my Weber, akin to your steps here. The results were… terrible. My turkey was dry and the outside tasted a bit bitter, almost acrid. Had it going between 250 and 300 and it hit 155 in about 1hr 20min. I realized I missed a step; after wrapping it in plastic I forgot to leave it out for 30min. Instead it went straight in the fridge. Definitely no visible moisture or anything when I unwrapped it. Lesson learned, perhaps.

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