Thank you Helix for sponsoring! Visit to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: chudsbbq
Burger Buns:
185g milk
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
Pickles:
1 cups water
3 cups vinegar
45g salt
60g sugar
Garlic
dill
mustard seeds
Sauce:
1 Cup Mayo
6Tbsp cup Ketchuo
4 Tbsp Relish
1Tbsp Sugar
1Tbsp Vinegar
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
23 Comments
Leave a Reply
You must be logged in to post a comment.
Thank you Helix for sponsoring! Visit https://helixsleep.com/chudsbbq to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Ok. I did everything except for making my own pickles and buns. This burger is a game changer! Pickles and home made buns next! Thank you Bradley!
bro how ru boiling the brine on that piece of metal?
Bradley? Have you ever made chipotles? Not the burritos, but smoked, dried, ripe jalapeños? Those in adobo sauce would make an awesome video.
I'm gonna have to make my own pickles and buns now. They look so good.
You didn't do the "snake in my boot" skit. 😢
Why the "onion free" for the dog?
Dang good looking burger brother!
Bro, I gave my dog part of my Oklahoma onion burger and straight got flammed. Apparently dogs cannot have onions. I know now. Haha. I was looking for those comments. Apparently my fan base don't like me but love my dog more. Haha
Add the chopped banana peppers to animal style to make it next level. the heat and the vinegar from tge chiles really makes the burger
When the hell did it become standard, or even reasonable, to put patties on TOP of the veggies…? I will never understand, or support, this practice.😆
Fantastic burger…and Go Arizona Cardinals! 👏🏽
Chud, give this a try.
Secret to tomato on a burger is … slice slightly thicker, then give it a 30 sec to min grill. Then add to burger right before you add on the cheese.
Give it a try, if you like, just never admit an Aussie gave you the tip.
Brother start your own Burger joint haha. My doctor will hate you for it 😉
DUDE!!! That looked great!!! I will be trying the mustard on the next batch of 'smash' burgers I will make. home made buns, pickles, the lot is stellar. I have made a lot of smash burgers, a few notes. Do the meat balls in 3 oz each. Double that up and get a solid 6 oz. burger. That seems to be the sweet spot for me and layers of flavor. Use American cheese between the two patties. I like two slices. Mes on plas as much as you can, I like to shred the lettuce then place it on the bottom of the toasted bun on top of a well sauced bun then place the cooked burger on the prepared buns. your buns look amazing BTW (awkward). I would skip the tomato. I have done both and I feel the tomato doesn't add anything. I love that you spent the time to really reduce the onion. I like to use red onion with red wine vinegar, red wine and salt and pepper. 1:2 ratio for the liquids and reduce it. I really enjoyed your vid please don't take my notes as critical, I learned a lot from you and I want to share some tips I have found.
Congrats man! And happy bday. Thanks for all the awesome content, and i want you to know that Chuds BBQ is the only channel i never miss an upload for. Here’s to another great year!
May I request a Whataburger Sweet and Spicy bacon burger for the next one? 🥺
Lmao! The last time her shirt was relevant, she was a child…if that 🤣🤣🤣
Get your fancy lettuce out of here. Iceburg lettuce is the only lettuce that belongs in a burger.
You should try animal fries
Brooke with the ancient throwback sweatshirt – Go Birds 🦅
Thoughts of a "Future of Chuds 2.0"?
From my research the use a 70/30 blend. One of the reasons the get a good crust.
0:25 It is a sin and a shame what the National Cattlemen’s Beef Association has done over the years to "revise" the cattlemen's beef standards for grading.
That so-called "Prime" cut you have there would have been considered Select — Choice at best — when I was born in 1961. The color plate they used as the standard reference photo for "Prime Grade" back then was a gorgeous, heavily-marbled sexual fantasy of top-quality beef that instantly made you change the day's dinner plan to "Steaks" and rush out to the butcher's hoping you were in time to snag the better cuts.
Today it's all about minimizing the Days On Feed to get the beef critters to market sooner and therefore cheaper, which meant revising each grade to require less fat which all but eliminated most of the marbling each grade used to have.
So now "Prime Grade" is this barely-marbled cut that just has lots of bulk fat in one spot. So since this is destined for a burger it will all be ground together and the marbling won't matter because there is plenty of that bulk fat. I just wish I could find a chuck roast that was marbled the way it was Back In The Day and it was beautifully flavorful and tender when it came out of the oven.
And don't get me started on the misconceptions of BS terms like "Certified Angus Beef" and "American Wagyu" because I will go Total Rumplestiltskin and stamp myself into the ground I'll get so angry.