Texas Chili Crunchwrap! | Chuds BBQ
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- เผยแพร่เมื่อ 13 พ.ค. 2024
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TORTILLA RECIPE:
450g Bread Flour
15g Kosher Salt
12g Baking Powder
130g Beef Tallow
250g Water
Pickled Jalapeno:
1 cup water
1 cup vinegar
3 garlic
5g turmeric
20g Sugar
20g Salt
Chili Recipe:
4.5 lbs brisket
2Q Beef Stock
2Q Water
13 Ancho
5 Guajilo
4 Ancho
23g Cumin
20g Garlic
18g Onion
15g mustard
5g Corriander
32g Salt
10g Ancho
14g Paprika
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Hog Casings
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Scale
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►Rub Tub
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Welding Tools
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Camera Gear
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Thank you Duracell for sponsoring this video! Head to duracell.sjv.io/chuds to get powered up anywhere, anytime with the Duracell Portable Charging Hub M150!
I had one in my cart but they won’t ship to Canada :(
@@beechermeats9797you missed the US only
American made Duracell products are great in Australia we get, well non American, they are not so good.
Dang dude Duracell is a pretty big brand to get as a sponsor. Congrats my dude!
Truly offended that I wasnt called for the taste test. Looks incredible #nobeans
Now you know how the rest of us feel!
#nobeans !!!
National Treasure.. Protect this Guru at all costs...OVER.. also please make a chilli dog next plox 🤘
th-cam.com/video/7jRpYHJsVHw/w-d-xo.html
Honestly that Duracell charger looks awesome and I might have to buy one...
6:30 I ALWAYS look forward to the "Ear Assault" section! I make sure to crank it when I'm outside just to see who thinks we're under attack. 😜
You know the guys over at Chud's BBQ HQ will take care of that chili for you. But, they can make their own crunchwrap. 😎😎
By the way,,,,you have quickly become my FAVORITE in these grillfest videos. I have never enjoyed any of the ones I follow as much as yours. AMAZING vids, recipes, and presentations. I think you are a younger version of me with a less fuller beard than I have. Love you big guy. Thank you. You give me a reason to hit 72 years and you give me purpose to do new things on my smokers, offsets, webers...You frigging rock.
first youtuber ive seen with a duracel sponsor, crazy
WOW - - - Texas Chili Crunchwrap!
As a lover of the Sonic Frito chili cheese wraps, this video feels like it was made for me
Someone tell me how this guy doesn’t have 10 billion subscribers?!
Yep, it's official...... I am hungry now. Thanks buddy!! Be safe and be blessed!
I love how Bradley watches videos of himself to teach him how to cook! That was my favorite part of the Duracell sponsor ad.
Hey Brad - another great recipe - can't wait to try it! I have a request though - would love to see a video on how your keep your cutting board/table clean and seasoned between all these great cook videos. That struggle for me is real!
When I make leftover brisket chili, I cut it into cubes & run it through the large die on my meat grinder. Makes the perfect crumbly, ground beef-like consistency without having to pull out non-immersion blender. 😂
I've been inspired by your previous crunch wraps, thank you! I have been putting the cheese on the bottom as an extra layer to hold in the juices, and my homemade pico on top and a top layer of cheese. And to get a little crispier, i have buttering the outside! Keep up the enthusiastic culinary innovations!
My family loves your content Chud. I need to buy some equipment and get this one on the dinner plate soon. Keep up the AWESOME WORK!! LOVE YA!!!
Hahaha, that tortilla scream sounded like those rubber chicken dog toys 🤣🤣🤣
Love making brisket chili w/leftovers!
Yeah, it's become my go to and reminded me i have a half a point in the freezer.
@@TheJustintyper Nice. :)
Dude! Made the Jalapeños is this video, and they have to be the best I’ve had!
Will be a staple in my fridge for sure!
I thank you!
✌️❤️🤘
Man thats look good!! Great way to use leftover brisket!
Oh yeah, that's totally brilliant. That will have to be made soon.
Commenting before I watch, but I know this is getting made in my kitchen. Now you're talking to me...and that I like!
Got some leftover brisket definitely going to make this tonight! ❤
Love when you include the ingredients and qty.. Love the channel!
Paaatt I'd dry!!! Damn missed that intro!😂😂😂😂😂
No beans is a winner❤
Bradley Robinson just casually; and very professionally I might add (I know it has to be vetted) with the major endorsement, congratulations! A genuine guy who deserves it all, keep doing what your doing. Cheers from Canada.
Pulled Pork Crunch Wrap!
Coming up!!
Best editor on the web.
Thank you Bradley. This one is a definite keeper. just realized I am out of a couple of the ingredients for the chile so
Difficult choice, but this may be your best creation yet! I've been a frito chili pie fanatic since my first one in a bowling alley in the mid seventies. And pretty much anything crunch wraptified is awesome.
This is the best thing I've ever seen you make. Or maybe I'm just really craving a crunch wrap. Still - everything about that (pretty iffy on blending the meat) looks perfect.
Niche video request here: Smoked Cassoulet. Make the Toulouse sausages yourself and smoke the whole thingamabob in the offset.
idk how but you make it look easy to cook anything...
Another excellent video. Had a thought, hear me out. The next time you cook something Brook likes, have her pop up for the official taste test.🤷🏻♂️😄
thats cool that you made your own chili... we use Wolf Brand chili for ours cause we like the taste with the brisket mixed in...
I pulled some smoked brisket chili out of the freezer a few days back for some chili dogs, made the first on a pizza dough sandwich. Surprised how well it kept frozen in chili form. A cruchwrap is a nice option for what is left.
Chuds just keeps going and going and going 😂
I use my left over brisket to make a British steak & mushroom slice. great for re-warming as a lunch at work or fresh for an evening meal!
Classic video. Thanks!
Looks delicious 🤤
I would make many of the things you make if only I could afford half the gear you have to make them. I have grill envy!
Love this!
Love the RED…….
You've outdone yourself in my eyes, Sir. The next time you overdo the ingredients....I'm in the neighborhood and can help.
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Great video! Thanks for sharing.
You didn't make your own Fritos from scratch??? (Sarcasm intended) This looks amazing. Well done, Bradley.
Wow...still going strong...you da best!😊
For the algorithms bay bay!!!!!
Dare you to try and make Traditional South African Boerewors. Put that on a bun with a Tomato and onion sauce. Best Hotdog ever. You'll love it.
Leftover brisket? What's that? Never heard of it... lol. Excellent video Brad !
About 10 sec before you said about refried beans I was thinking it would be good with refried… great use of old brisket..… coming up.
Oh Bradley... somehow you even manage to make the sponsorship advertisements entertaining.
looks yummmmyyyy
Bradkilling it again, the ppl want the Sunday night CHUD Chat back. We need our fix
Looks great, i'll give it a go with some 80/20 and use lard rather than beef fat as that is what i have.
Take care, God bless one and all.
That chili reminds of Chili Parlor chili
Well done!!
Phuk.....😋😋
I'm 69 years old. I retired from restaurants when I was 62, and it's taken me this long to retrain myself to cook much less food at one time.
Looookin gooood!!!
Awesome
L&L smoked flatiron, please!
Once again, could please explain the how's and what's of the trivet?
How do you heat it, and why it doesn't it burn your countertop
Would you consider trying to make a Vietnamese banh mi. There's so many different types of meat options that are available for you to make.
- mango
Love the kids, but the one thing I wanna know more about is the induction hob thing you use?
Could you do a lump vs briquette video, and a smoking with different woods
Looks amazing as usual!
Anyone without a Chud press have success doing this? I tried a basic tortilla press which doesn’t make them thin enough so I had to roll it out too. Then pressing the whole thing on a skillet also doesn’t work so well. Any ideas until I can get a Chud press?
Everything looks wonderful in fact, I’m really really hungry now…. Thank you for your show.! I think I have a hard one for you if you dare to take the challenge Texas beef Wellington? Smoked tenderloin still medium rare,in puff pastry with Smoked jalapeños, covering the tenderloin instead of mushrooms underneath the pot pastry? Been Thinking about it for a while. It’s just a challenge. You are a man right?
YESSSSSSS!
I have a question, off topic from your video. How much dried jalapeno flakes would you put into a 5lb mixture using your season blend? We like it warm but able to eat it. I have about 50lbs to do this coming weekend. Deer and pork butts. I ordered your season mix again. Best stuff!
What is that metal plate you put the pans on? It looks like you are cooking on top of it but it doesn’t look like a hot plate. You had the peppers in the pot on it.
Hey,
Could you make Venison burgers on your BBQ. With special seasoning Montreal Steak Spice?
Did you add the turmeric to the jalapenos strictly for color or what?
Free the beans.
Honestly don't know why Taco Bell hasn't done a frito chili pie crunchwrap. They were started in Texas, right? It's such a staple in this region and they used to have fritos AND chili
Top one as usual bro👌 Have you ever used whiskey, or wiskey in your fabulous creations?
You mean whiskey or whisky?
Chud it sounds like you need a 2nd vitamix
I'd love to see you collab with your fellow Texas content creator Matt Carriker from @offtheranch to put together a plan for a BBQ stand of some kind in his resort.
Hi. Got a question if you grind pork with the pink skin would it be a issue. Also can you do a video how to clean pork intestines to use as casing bcz here we can't buy casings.
Quote of the video takes you out of the crap your pants territory thats a t shirt eight there
There is never such a thing as too much chilli
Swimming glasses/goggles.
You ate the other half, don't lie.
Try it with wienerschnitzel chili
Smoked, honey buffalo wings.
Around the 14:30 mark you mentioned making too much because you no longer work in restaurants. I have been out of the restaurant game for well over 20 years and I still will make and cook things not thinking about reducing the ingredients and after the fact go "Oh crap, I definitely didn't need to make that much"
im not sure if i want the charger or the crunchwrap more.....
How does that Chud burner stay hot so long?
I made the chili, using chuck, and it was massively over-spiced. Are those numbers right in the recipe???
Smoked haggis when?
What's creme, crema?
Rattle snake crunch wrap sounds better. It must happen.
It might be time to buy a second blender?
Hey Brad: Why is a blender better?
You get a much smoother puree using a blender. But if a food processor is all you have, it'll work just fine.
Swim Goggles
Swim goggles
I would love to see you do a chili in the crock pot instead of simmering on the eye. Wonder how the results would compare crock pot vs stock pot on the stove
OK, people. I am going to end the debate once and for all with a little geography lesson. Virtually anywhere but Texas, chili is a dish meant to stretch out whatever you have on hand, combined with whatever meat you have, to make a solid dish that can provide many meals in a very economical way. So beans, even potatoes, corn are added to stretch it out. Texas possesses an embarrassment of cattle. They don't NEED to stretch things out. If you're going to make a bigger batch, you just ADD MORE BEEF. Like, how many Teslas do you think are rolling around in the middle east?? So, everyone hating on beans or no beans is pointless, because it comes down to where you came from and the chili lens you are looking through.