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1)Нарезаем говяжью вырезку на слайсы и отбиваем. 2) нарезаем курдюк на слайсы и так же отбиваем. 3) В блендере … source
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Welcome back to another episode of Dad Got This, where I bravely ask the hard-hitting questions like: Can I invent my own barbecue rub and still make a pork belly that’ll blow your dad socks off? (Spoiler: Yes.) In this video, I ditch the crispy pork belly skin for a classic, skinless barbecue pork belly,…
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Does this bloke talk like this at the pub?
Please make a turkey mortadella and why not a beef pastrami mortadella
I love mortadella!!!
more like chub's bbq!
thats how mortadela should look like without the pink coloring
the fitted santa hat is INSANE …. I NEED IT!
Dont smoke pistacie, smoke green beans.
perfect 👌
German here.
Your mortadella looks really solid!
I wish stores would sell better sausages and cheese in the USA instead of that generic crap you can only buy.
Lesson learned never probe your chubb!
I wonder if there can be a safer alternative to sodium nitrate which pink curing salt contains.
my favourite sausages to make are salamis with mold and mortadella. I use fresh garlic, no onion and put the meat through the grinder twice before putting it in the blender with ice and the phosphate. Here is a tip for normal people: put the sausage in jars and sterilise them so that you don't have to freeze the big sausage.
“Mortadella, Tootie Fruity” – Chris Tucker 🎥🎥😂😂😂
Love me some Mortadella!
Little tip from an italian from italy who grew up eating this: try this with burrata and good honey
As a proud Italian I can say it is a fancy bologna with a nice name. Don't sweat it lol
Yuk….
WOW MOM WOW 👌 👏 😮🎉 ¥£$?¿?😊
Anthony Bourdain ate that sandwich here in Sao Paulo, Brazil, at our central market. Very famous sandwich around here.
Not thin enough. Must be see through
Man that came out beautiful
What meat slicer do you use?
Nice cook Bradley, lots of steps on this cook, would like to know the measurements of spices you put in, a bit challenging this cook, but I might give this one a try, but with olives, thanks Bradley all the best👍😋
Beautiful! Thanks for your hard work dude! i'd love to see you cook some bbq Paella next! Evan being in Spain has been making me drool!
Do you have a recommendation for a sausage stuffer? My buddies and I have been using a grinder to stuff when we get together to make venison products the last couple years and it takes forever and I feel like it has to be over working the product.
What's the story behind the name "Chuds"?
What would you do for a side dish with this
Please make some country terrine
best way to do the 2nd, 3rd etc grinds is to flatten the meat on a tray, put it in the freezer to stabilize approx. -2 deg Celsius then cut stripes & grind again
Amazing Brad! I never thought about smoking mortadella, but I need tò give it a shot! Bug hug from Sicily, Italy!
I swear nobody on youtube does the stuff brad does it’s awesome!!
Can confirm, I was mortadella.
It's not something I would make but enjoyed the video
" Freshly sucked meat" – Chud 2025