Cheesy Spicy Texas Sausage! | Chuds BBQ
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Today on the Pellet Grill Series, I cold smoke some all beef Texas style cheddar hot gut sausage! Cheesy, smoky, juicy, nice & plump, what’s not to like?! I highly recommend giving this one a try!
►Smokin Pecan Pellets!
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5lbs (2268g) Beef
45g Salt
6g Pink Salt
12g Garlic
10g Pepper
10g Mustard
5g Paprika
5g Cayenne
4g Chili Flake
3g Turmeric
90g Milk Powder
226g Water
340g Cheese
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
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
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
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Its not a sausage video without the finger diddling the sausage casing
Love my smoke tube! Great for cold smoke cheese
After using both the sawdust cold smoke coil and the smoke tube with pellets, which do you prefer/ which is more effective?
I was trying to decide if using a smoke tube in my offset would have a similar outcome. Guess now im gonna have to give it a try.
The smoke tube is money! I got one last year and absolutely love it. I use it more in my vertical smoker than my pellet grill. So good for getting extra smoke on a piece of meat that cooks quickly like a tri-tip.
TY Brad so much, now I'm starving 😂
I don't know why you do startup at 350° My instructions say to set it on the smoke setting until the pellets ignite then raise the temperature to desired or required setting. I just leave mine on smoke for the 1st couple of hours then bump the temps up. If you do that you don't have to worry about it getting too hot and causing issues.
It's so amazing how Brad does the entire cook just so he can show it to us in the intro, then he does the entire cook a 2nd time just to show us how to cook it!
Chud, why not smoke a whole turkey like a breast cut to get that crust all over? Seems like spatchcocking will bring the done window difference between the dark and light meats close enough together that carryover will make it all tender at once. Skin off maybe since that part won't smoke well, plus you take it off when you smoke a breast anyway. I know its not turkey season per se, but I have questions.
Hey does anyone know if you could burn wood chips in your smoke tube? Or is that a bit much?
Leave strips if you got a more powerfull grinder? Don't you have the 2 hp version? How much power do you need?
Looks like Small intestine 😢😢
Why not just put the smoke tube in the cook chamber or firebox of the offset. I do this when smoking cheese. Great video as always!
Hey Brad, I'm a fan and have made some damn good pork and cheese sausage based on your vids – thank you! Just thought I'd let know that I find your stuff to be considerably more informative and downright useful than most of what's out there! Plus, you give it to us straight and with a bit of humor to "boot". So, just sayin I'm wishing you well in your future endeavors and I appreciate'cha! 👍😄 Putting this one on my list – looks great!
Yummy!!!!!!
I have a question that I am hoping you can answer. I came across a free piece of 20 inch diameter by 30 inch length pipe that is 3/8 thick. I was thinking about building an offset smoker but am concerned about the length. Is that piece of pipe long enough to use for a smoker assuming my fire box size and smoke stack numbers are appropriate? Thanks!
Hey Brad, great vid as always. However using regular cheese instead of the high temp cheese will cause voids in the sausage when the regular cheese melts. That really seems to screw things up. You had mentioned using whatever cheese you want and I think the high temp is the best option so will not cause your sausages to shrink and shrivel
Brad is there a book you recommend for people that want to start making sausage?
Not for the pellet grill series but maybe you could do Korean bbq like spare ribs, pork belly etc. If you really want to get crazy I know a few places do like bbq brisket ramen. Just ideas for if you needed some
Hey Brad, thanks for the awesome video! As much as you push the smoke tube, why get rid of your camp chef with the fire box and ditch the smoke tube all together?
loved the magical transition from day to night before the grinding. question for ya: i notice you don't seem to also freeze your grinder metal parts. do you find that step unnecessary? is it a case of the right equipment for the job ?