Comments on: I’m Keeping THIS Technique Around! | Chuds BBQ https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/ Amazing Foods Tue, 04 Apr 2023 17:32:53 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: JDurks2 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319291 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319291 Came for the chud stud, stayed for the whole snazzz

]]> By: Derek Rosecrans https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319297 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319297 Chunky Studage 🤣

]]> By: Jamie Parisi https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319295 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319295 Why do you add the pink salt in the sausage if you are cooking them?

]]> By: Steve Fettes https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319294 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319294 I have made andouille sausage with wild goose breast.

1. It fell apart so I need to add milk powder.
2. Goose meat is very lean what do you think a good meat mixture might be?

]]> By: AlohaGrinds https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319304 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319304 Hey man…big fan of your vlogs…just bought my first stuffer …grew up on linguica…make some man! Need a reference

]]> By: Blake Gieseler https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319300 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319300 You did an amazing job on those, looks like it came out of those awesome smoke houses on the side of the road in Louisiana.

Please stop feeding your dog garlic and onion filled foods!

]]> By: Swine & Bovine Barbecue https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319296 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319296 Was super excited for this one and it didn’t disappoint. I’m definitely trying the hang dry and long cold smoke next time. Awesome video!

]]> By: Michael Clancy https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319293 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319293 Thanks Brad. Great vid as usual.

]]> By: Evan Vincent https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319299 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319299 Make some smoked boudin and fried cracklins my dude! Goes great with a cold beer and helps maintain a true Cajun figure.
Happy Mardi Gras!

]]> By: Andy Duperon https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319292 Tue, 04 Apr 2023 17:32:53 +0000 https://amazingfoodstv.com/im-keeping-this-technique-around-chuds-bbq/#comment-319292 Your next product you should sell is either paper towels or kitchen towels that says “pat is dry!” on them!

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