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Gravy:
1/4c Butter
1/4c Flour
3c Stock
►Full list of things I use and recommend:
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Knives
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►Boning Knife
►Misono Chef Knife 8″
►Misono Chef Knife 7″
►8″ Chef’s Knife
►6″ Nakiri
►Bone Saw
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Electric Stock Pot
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►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
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Cameras
►Camera Lens
►Tripod
►Drone
50 Comments
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This might be these wrong channel for this question, but does home insurance cover house fires caused by grills? 😂
I think you should do a Maryland Pit Beef sandwich episode. You'd get to use your smoker + a Chudbox/Chud Grill.
😊
Brad,
Could you do more videos with these and the boneless turkey breast that aren’t the Texas bbq breasts. They are just not readily available in the Pacific North West. It would be nice to see different ways to use the regular Turkey breast roasts. Thank you and love the channel.
Hell yeah Bradley……. That damn pesky boot snake is classic Chud….. Love it
I am definitely doing this!.
If you had the skin from the other side of the turkey, that could have been properly sewn up and sealed to avoid leakage
Seen Guga just visited 😁 hyping up your grills❤ you guys need to do a longer video together sometime soon
Long time fan Brad, probably seen all your videos in the last few years 🤭
Just wanted to say : I'm a retired vet. Sometimes nights are hard, had one in particular tonight and couldn't figure out shat to do after all the usual processes.
Popped this video on and smiled, got out of my head for a bit.
Just want to say thanks for the informative and wholesome content, it might make more of a difference than you know.
Once again if you visit down under I'm there! 🤗
You ought to start a "budget cook series."
That would probably be real popular.
How about using high temp cheese? The kind used when making sausage.
Fun fact, if you don't have the twine, bamboo skewers work pretty good as a substitute.
Did you get a new camera Brad? Some of the views looked a bit higher resolution to me in this one. I could be wrong, lol!
😂“It honestly looks kinda gross” Thats the second time I’ve woke my wife up with a laugh from something you’ve said Brad…. I love the vids. I have followed and you have inspired a mountain of cooks for me in that time – thank you.
chicken liver gizzard intestines feet eggs tasty for me sir and dont eat bacon ham pork
2:31
Thinking outside the box there. Looks amazing and all those gravy's you make. Looks like you could pour that on a shoe and make it good. Happy Thanksgiving to you Brad, Brooke, Bones and the entire Chud's family.
For Christmas, can you please cook a whole goose? I need it this year!
How about a bone in turkey breast?
The bad thing 🙄🙄 The 16 lbs. turkey wasn't balance right on the shaft. THE HEAVY SIDE ON THE TURNS, BURN OUT THE GREARS 🤬🤬 but it went out at the end of the cook 👍👍 STRIPED OUT > It just went back and forth on the breast side <> and not turn it around ~ I' am a jalapeno FREAK 👀👀 Made a jalapeno pea salad as WELL OMG YUM the turkey and pea salad ARE NOT THAT HOT. A LITTLE, MORE OF A JALAPENO FLAVOR > THAN HEAT 👉👉 MAN O MAN 👀 DID I NAIL IT 👍👍
Yesterday. I got my turkey cooked. BUT I EVEN UP IT EVEN MORE! OMG YUM 👍🏻👍🏻IT WAS. I put it in a Jalapeno Butter, Garlic, salt Marinade over night Yes i smoked rotisserie it,. and i use the left over marinade to basic it as it was cooking. 3 hour later, NICE CRISPY GOLDEN BROWN👍👍 So i let cool down a good hour. It was failing off the bone YUMMY. I tasted it. Yum. but i was thinking it need more of a jalapeno garlic taste. It was there but didn't impress me. SO I Debone it. SPRINKLE MORE JALAPENO POWDER ON IT A LITTLE MORE GARLIC AND Mesquite wood seasoning on OMG GOD! THAT HIT THE SPOT👍👍 I' am in love with it ~ OMG ~ GOT TO TASTE? WHAT I TASTED! AWSOME 👉👉 THE BEST TURKEY EVER YUM
Maybe just turkey and ham in the roll then cheese sauce on top.
Maybe a caul fat wrap? Then cheese wouldn’t leak?
I bet if you used ham cured leg of lamb instead of ham, it would cross your eyes.🤔
Shit! I just realized i was out of the poultry rub
Hell yeah, brother! Take your meat and beat it! 🤘
In the UK we call them Turkey Crowns
Crazy thought what if you tried making a turkey Cordon Bleu sausage and then put it in a homemade roll with gravy
Thanks for the video….happy holidays
Since you're using the cooking rack, what would happen if you cooked this skin side down? Might the cheese not have oozed out? (I like the word oozed.)
Are you gonna be spending time with your family during Christmas this year? I love those videos!!
OMG!!! my soul, brother Bradley does it again. I already have my Thanksgiving meal planned, but I will be making this one night just to have it. It looks amazing!
I tried the white and green bag jenny-o once bc I couldn't find the HEB one. Turned out as good.
I wonder if you could sneak some stuffing in there too? 🤔😊
Brad said log…👀👀🤣
Awesome!
Okay, but what if we filled with duck breast, and use the duck skin/fat to make a chicken farce? I may end up making that for some late friendsgiving.
My Turketta looked super similar to your cordon bleu haha! Great minds think alike! Great cook as always Brad. Happy Thanksgiving!
I am doing a similar cook. No skin and stuffing with griddled turkey Italian sausage mixed with smoked cream cheese. Instead of twin i wrapped the breast in a bacon weave and smoked it. Did a test rum last weekend and was fabulous, my kids thought it was a pork loin.
Just picked up two breasts to smoke, gonna have to do one of them like this.
Nice Video. Looks Great. Happy Thanksgiving.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
cheese leakage – replace with a scratch made queso sauce (this is Texas after all) … no leaks, no smoker clean. …. perhaps slab off some country ham instead of deli style (do a country salt cured ham some day … grew up with them in CenTx)
A suggestion to keep the cheese from running out, maybe cook it skin side down? You wouldn't need to sew it then.
May have to test kitchen this for next holiday season. This year's are already booked.
You can defrost a bird in the brine, just FYI. Much quicker. Also, in medicine, we call that double twist (5:57) with suture followed by a reverse square a "surgeon's knot." 🙂
I buy these all the time. I like to smoke them around 200-215 until 155, wrap them with butter and let rest for an hour or two, then put in the fridge overnight and slice thin in the morning. Wonderful smoked turkey sandwiches.
Wow… can't wait to try this!
People need to stop using cold cut ham in Cordon Bleu and start using prosciutto
I've been deboning and stuffing Turkeys and Turkey Breasts for years; it makes serving so much easier, and guests love it. I use ham slices from Benton's Hams and strong Swiss cheese. Don't forget Benton's Bacon while you're shopping.
As mentioned earlier, whenever I've done this with chicken I go cheese first, then ham. It helps seal the roll so you don't get the drippage