I love my old Outback Spirit 3 burner BBQ. It is some 13 years old and has lived a hard life! Many bbq’s, countless burgers and sausages and gorgeous chicken have passed by…. And I kept it outside, albeit under a cover, but time and heavy use took its toll. Eventually the burners rusted away,…
Black angus lean burgers on Brioche buns… fresh off the charcoal grill. #burgers #cheeseburgers #brioche #buns #charcoal #bbq #grilling source
Please LIKE and SUBSCRIBE Patreon.com/chudsbbq Chudsbbq.com Insta: chudsbbq ►Full list of things I use and recommend: _________________________________________ ►Chud Rub and 16 Mesh Black Pepper ►Fogo Charcoal ►Weber Kettle ►Meat Grinder ►Sausage Stuffer ►Meat Mixer ►Chamber Vacuum Sealer ►Pepper Cannon ►Sous Vide ►Toaster Oven ►Thermometer ►Flame Thrower ►Fire Blower ►Cold Smoker ►Injector ►Vegi Grill Pan ►Meat…
Notre première barbecue party 🔥🥩 C’était le 6 juillet, retour sur ce moment gourmand et festif en collaboration avec Big Green Egg, leader mondial du fameux Kamado, pour célébrer l’arrivée des beaux jours ☀️ #couteauxduchef #bbq #barbecue #party #biggreenegg #event #grill #feedback #summer #yummy #meat #ananas #kamado #japon source
Pitmaster John Lewis is known not only for his mouthwatering South Carolina brisket, sausages, and ribs, but also for his dedication to “perfecting” the art of barbecue by customizing his own smokers. He’s also known for getting creative with brining, rubbing, and smoking techniques. Credits: Producer: Connor Reid Directors: Connor Reid, John Barnhardt Camera: John…
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If you ever want to visit Italy…I have a 14th Century Villa in Siena, Tuscany. We could grill up the famous Bistecca alla fiorentina. That would be an excellent episode …to "pat dry" with. Cheers Brad! – Shawn and Tracy. No, seriously, come and Q here.
Just wanted to give you a pat on the back and say how much my family loves watching your videos. My 5 yr old and 9 yr old boys love looking for the random things you put in the knife roll bag. They are mesmerized the chopping. And they laugh at, “there’s a snake in my boot”… literally every time. Keep up the great work!
Sausage came out amazing. Thank you
Hi Brookes Friend!!
I added a little worchesthire sauce and ketchup to the mix going to stuff it tomorrow. I'll let you know how it turned out
Maybe adding some ketchup powder to the mix would tighten it up a bit???
You're the man, Brad! Havent seen you make anything yet i wouldn't eat.
What about food processing the veggies pretty small before stuffing. Won't look like those but will be more like a tight meatloaf.
3,3% salt? Because of Bread and geggies being in it?
Great recipe’s! What about doing your take on a liver sausage? Keep the sausage videos coming! Ive tried all the ones posted and so have my taste subjects!
Since I'm sure you have more left over, you should take one of these, (or several) encase in some cheesy mashed potatoes, freeze them then deep fry.
Hell yes please
Sounds good to me
Looks awesome as usual. Going to make those tomorrow
Can you do an update on the reverse flow smoker's rust/oiling on the outside. It looked awesome but it would be great to know how well it's held up after a couple years
Just curious. When I watch other sausage making channels they seem to usually use a four prong pricker to pop potential air pockets. I don’t think I’ve ever seen you do that. Do you just risk potential blowouts as part of the process. I don’t really like the idea of putting holes in the casing. Are you doing something with your process that allows you to skip that step?
I think tickling the horn cracks me up every time. Yep, I'm a juvenile.
How do they work making a meatloaf sammich?
Brad, i am about to make some chicken sausage. I am hoping you could rank your chicken sausage. It seems as though you really liked your chicken bacon ranch allot, maybe even more than your franks red hot sausage.
I dig it.
That's the best thing ever😮
Just when I think he’s done creating everything possibly imaginable he comes up with additional different content! Excellent job Bradley!!!