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Instructor Ray Lampe shows you how to properly prepare a brisket cut for the barbeque to ensure you get the tastiest results in the end. – – – – – You’re Invited! Claim your spot as a Craftsy Premium member with this exclusive invitation. You’ll enjoy in-depth instruction from our world-class experts on a wide…
BBQ Bhutta (Tandoori Corn) – A perfect rainy season snack, roasted on fire and topped with spicy masala. Street style taste that … source
Enhance your deer processing skills with our latest video: “How to Cut a Deer: A 2024 Step-by-Step Expert’s Guide.” 🦌 Whether you’re a beginner or looking to refine your techniques, this expert guide has you covered! 🔪 source
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Love when you include your little buddy at the end of every episode. This one cracked me up with the “oops, eeeh” hahaha
Bradley, I just made this. Not my own buns or pickles, but this is a winner. Truly quick, weeknight meal and my skin was crispy. I didn’t think it was that spicy either. Just good flavor. Keep ‘em coming!
Hey mate these burgers look amazing my wife and I watch you all the time here in Australia 🇦🇺 and I was wondering what breed of dog you have looks suspiciously like an Australian blue cattle dog not that we get to see much of the official taste tester just the nose for a short time but yeah love your videos mate keep them coming cheers from Brad and Julie 👍🏻👍🏻
I love grilled chicken thighs and I can't wait to try this
Nothing from Chud's shows up in my feed I have to go look for it despite liking every one of his videos
You have been my go-to for several of your recipes but apparently, I never needed the measurements until I decided to make this last night. I was mad as hell that you put everything in grams cause I'm mathematically challenged and knew I was going to struggle converting everything. My girlfriend has either a craft room or a meth lab (nothing has blown up yet so I am going to say crafts room) upstairs so she lent me her scale. MAN, using weight rather than fumbling around for different measurement cups was so much easier. The pickles came out great and making the thighs tonight so I appreciate your great recipes and entertaining videos brother.
These pickles are amazing
My dough isn’t rising
You always make good vids. I feel like the whole Nashville Hot Chicken thing is a dumb craze. Not that good imo
Lol, I now love how when I open meat I unintentionallythink of your channel and say "pat it dryyy," I also agree that this would not only be a spicy dunkage it could be a spicy dumpage.😅
Was the chicken dry, after cooking it for 1 1/2 hours?
love the metric system recipe
Gr8 cook brother, looking at coordinating a flight to London with work and your event in Sept -Str8
Gr8 cook brother, looking at coordinating a flight to London with work and your event in Sept -Str8
Nice Work. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
i usually pound the thigh for sammies for a better eating experience
Brad can you do some more sausage recipes I ordered plenty of your plump sausage mix got me a meat your maker grinder and a stuffer ran a few of your recipes man I been super happy looking to see what you got next brother thanks man 👊🏼👊🏼👊🏼
Great looking sandwich Brad
A big bowl takes no longer to wash that a smaller bowl, but works so much better!
I'm a carnivore, but I still love watching foodporn lol love the beef tallow. MAHA Nice job, Bradley !
Amazing Bunz Bradley !! 🤣 This was a win recipe
Fantastetic
You are Goddamn Amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’m going to give this a go!
I cook boneless skinless chicken thighs all the time. I think I’m going to start buying the bone in ones so I can do that to the skin.
Caise its dark meat … Not breast where it dries up
Green Day shirt belongs in the trash
I hit like at the baked bun stage, would have done another at the crispy bite sound.
A little Coleslaw on that would probably have been good too.
I happen to have some chicken thighs in the fridge right now…….
Love your stuff! When you set aside the salted pickled veg for 2 hours was it in a fridge or room temp?
Looks like Brook got some new ink on that left arm, lookin good! Oh and the sando looks good too
Im missing the logic behind straining off the liquid of the pickles prior to submerging them in boiling brine…someone pls halp.
????? We have boneless thighs here
New here cheers from Australia.
So, does the wagyu fat impart a beefy flavor to the chicken?
Great video. Thanks for sharing.
OK, how bad was the 🔥🕳?