Now THAT took a lot of work; 3 times grinding and chilling, twice busting out and then cleaning the grinder, twice doing the same with the stand mixer, once for the sausage stuffer, let alone prepping the peppers, kneading, proofing and baking the buns, smoking and then grilling the dogs. Any one of those tasks is not overwhelming, but the time and effort commitment to all of them is pretty remarkable. Happy 4th, Brad.
yes that is alot of work especially all the cleaning in between i know i do it quite often but it sure is worth every minute of your time to know your not eating pig lips and assholes
@@davidpetrus1748 The lips part isn't so bad if you consider that cooked skin provides a nice, unctuous collagen that adds to sausages. The *holes can stay out tho... It is a bunch of work, but I do batches of sausages which can last several months. About 10-20 lbs at a time. You can get that done during the weekend. The chili can be made ahead a gallon at a time and either be frozen or pressure canned. That way you're down to baking the buns and re-heating everything else. Yes, it is some discipline and effort, but clearly worth it.
I'm over in the Houston area and the flies are particularly bad this summer here too... That being said, flies have never ruined my time cooking. Happy 4th!
1. I love your channel - you are just the best and you've really taught me a lot 2. FOGO really is great charcoal - tried it today after going thru all the stuff I had stored in the garage this spring; it really is premium 3. pork belly is our family's new spirit animal - did one last weekend to make sure I had the smoker's fire, temps and time figured out & threw one on this morning for company
OMG brother, please keep doing your videos!! First of all I really learn so much watching these, but secondly I just absolutely love the way you put these together with the education on how to make hamburgers and hot dogs and everything else, but also how you make it look fun by adding in all the humor!!!
Agreed! Smooth not chunky. I grew up on the W coast and I'm temporarily living on the E coast and I honestly can't get my head wrapped around this damn chunky chili (sauce) on their hot dogs out here 😱😱 Thanks Bradley for another awesome vid and Happy 4th!
I'm from Detroit and we've got some of the oldest and first coney dog places and I have to say that I would have zero problems eating that chili dog. Good is good! Doesn't matter where it's from or how it's made! And I agree, I hate coney sauce and chili that's just glopped on a dog and it goes everywhere! Granted, it's good for mopping up with fries afterwards but I don't want to feel like I need to hose down after eating. Great video!
That looked really good, but now I feel like a hack! We did dogs for the 4th as well, but store bought tube steaks, store bought buns, 'merican cheese, BBQ sauce, and pickled onion. At least the onions were homemade! Happy 4th to you!🍻
Great vid as usual. Love your recipes and you’re personality it’s brilliant. Question……. I don’t understand how you cook on that disk on your wooden worktop? 😂 gotta be camera trickery right?
The only thing I would do different is add some mustard. Mustard plays VERY well with chili. Which you made outstandingly, by the way. Skyline and Gold Star could learn a thing or two.
I really could’ve used this video yesterday 😊. Had the same reaction with the edible collagen casings. They don’t/can’t? stand the direct heat of grilling or griddling. The casings split, the split shredded ends curl up and burn very quickly. My observation.
For the record... We need a deeper dive into that cooked and ground beef chili vs water and beef method. Just sayn if you haven't had it "roake's" in Oregon next time your oot and abooot 😂 it's life
One day I will try to make my own bread and hotdogs but you make it look so easy and Smokey and juicy and plump and delicious love all your videos thanks
Casing tip: to keep natural casing almost indefinitely just keep it in purified salt, actually kosher salt works fine too. If you store it in salt, very little water, I mean very little water, it will last perfectly for 5 to 10 years.
Onion, cheese, and chili sounds like a chili dog to me. I personally put the cheese between the bun and dog myself so I can see the chili and onions on top
He has a burner and tortilla press right to the side. He just sets it on a trivet on the block for the camera view. I went down the same rabbit hole to figure it out!
Now THAT took a lot of work; 3 times grinding and chilling, twice busting out and then cleaning the grinder, twice doing the same with the stand mixer, once for the sausage stuffer, let alone prepping the peppers, kneading, proofing and baking the buns, smoking and then grilling the dogs. Any one of those tasks is not overwhelming, but the time and effort commitment to all of them is pretty remarkable. Happy 4th, Brad.
😅😊😊😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
yes that is alot of work especially all the cleaning in between i know i do it quite often but it sure is worth every minute of your time to know your not eating pig lips and assholes
@@davidpetrus1748 The lips part isn't so bad if you consider that cooked skin provides a nice, unctuous collagen that adds to sausages. The *holes can stay out tho...
It is a bunch of work, but I do batches of sausages which can last several months. About 10-20 lbs at a time. You can get that done during the weekend. The chili can be made ahead a gallon at a time and either be frozen or pressure canned. That way you're down to baking the buns and re-heating everything else. Yes, it is some discipline and effort, but clearly worth it.
@@davidpetrus1748I do love some pork pucker holes 😂
I don't think I have ever craved a hot dog as much as I am right now! Happy 4th of July!!
I love watching cooking videos an being like wow that does look killer. Then evan comes in and is like yeah this is really that good
I'm over in the Houston area and the flies are particularly bad this summer here too... That being said, flies have never ruined my time cooking. Happy 4th!
That was a smashing Chili Dog!!! Congrats Bradley!
1. I love your channel - you are just the best and you've really taught me a lot
2. FOGO really is great charcoal - tried it today after going thru all the stuff I had stored in the garage this spring; it really is premium
3. pork belly is our family's new spirit animal - did one last weekend to make sure I had the smoker's fire, temps and time figured out & threw one on this morning for company
Try: smoke a pork belly then let it cool. Slice and use like "bacon" (pan fry or grill) on a good grilled burger.... 🤤
Yes! Just made your beef hot dogs from a previous video a few weeks ago and everyone loved them. Keep em coming Bradley!
HAPPY 4TH CHUDS BBQ!!!!
You’ve outdone yourself again! For the 4th I made your Beef Back Ribs recipe, but I was running late and they got eaten before I thought to take pics.
OMG brother, please keep doing your videos!! First of all I really learn so much watching these, but secondly I just absolutely love the way you put these together with the education on how to make hamburgers and hot dogs and everything else, but also how you make it look fun by adding in all the humor!!!
Fine job, sir! All that homemade goodness topped with some “hoowhite “ onions!! Happy 4th!!!
Chuds seeing you use Wellers made my day that's all my dad drank and what I grew up on.
Thanks for the work that went into making this video. You are truly a master of your craft. Plus a smoky Weller 107, you deserve that.
new favorite bbq channel
Nice little flex with the Weller Antique 107! I’m jealous! Dogs look great btw! 👍🏾
When you pulled out that Wellers I fell even more In love with this channel. Are you into drinking whiskey?
That looked amazing. I would have added some yellow mustard and it would’ve been perfect.
The best part of your videos is your entertaining. Love the videos and have tried some recipes and turned out great. Keep up the Great Work!
Happy fourth of July from England.
Happy 4th Brad, I'm doing some Chiavettas chicken quarters on the weber kettle today! Classic Buffalo favorite
Doing the same, cpl chicken halfs
Happy 4th!!! 🇺🇸
You sir, just motivated me to make my own hotdogs!
Thanks for your recipe and technique.
All the best to your family.
Cheers Mac
Another use for leftover brisket as well! Excellent video!
Perfect video for the 4th of July! Happy Independence Day, Chud!
Couple rolls of screen and a stapler, the flies can stay outside ❤😂
Happy 4th yall
Yum Yum Brad! - Happy 4th! - Thanks! - Cheers!
i love how you do your own sound effects. Woooosh!
Man that looks amazing! Love the videos! Happy 4th of July! Freedom!!!!
God Bless America! Well done sir. Looked fantastic.
Nailed it!
And an excellent 4th of July video
Cheers
Doc
Agreed! Smooth not chunky. I grew up on the W coast and I'm temporarily living on the E coast and I honestly can't get my head wrapped around this damn chunky chili (sauce) on their hot dogs out here 😱😱 Thanks Bradley for another awesome vid and Happy 4th!
Only thing I can add is.... try Yuengling lager or the "Flight" from them. More American and deliciousioso. Cheers brother 🤙
Happy 4th Chud & family!
Grew up in Detroit so nothing beats a Detroit Coney dog mustard and onions only!
Awesome man, happy 4th
I like evan being around for opinions and on the live chats.
🙌Great video. Smooth chili is the way to go.
I'm from Detroit and we've got some of the oldest and first coney dog places and I have to say that I would have zero problems eating that chili dog. Good is good! Doesn't matter where it's from or how it's made! And I agree, I hate coney sauce and chili that's just glopped on a dog and it goes everywhere! Granted, it's good for mopping up with fries afterwards but I don't want to feel like I need to hose down after eating. Great video!
The chilly recipe would be appreciated! I keep rewinding to count😂
That looked really good, but now I feel like a hack! We did dogs for the 4th as well, but store bought tube steaks, store bought buns, 'merican cheese, BBQ sauce, and pickled onion. At least the onions were homemade! Happy 4th to you!🍻
I commend the bourbon choice sir! The antique 107 cheers
Your in video commercials are the only ones that I watch all the way through 😅
Happy 4th from across the pond 🇬🇧
Great vid as usual. Love your recipes and you’re personality it’s brilliant. Question…….
I don’t understand how you cook on that disk on your wooden worktop? 😂 gotta be camera trickery right?
Another Gem...thanks
That was a lot of info!! Want to try that jumbo dog
you are so new england! cutting a bun on the top. God bless you for not using beans!!!!
Hi Brad, I would like to see you cook a chuck roast then wrapped in foil boat held overnight and a home made gravy.Aka pot roast but smoked.
Great video! Thanks for sharing.
Happy 4th, brother.
I need to see all beef corn dogs!! Maybe fry in tallow?
Looks deliciously delicious!!!! For the algorithms 🎉
Can you make an episode about sausage casings varieties, please?
Awesome work! Is that an induction add-on to your butcher block?
Excellent from scratch! Wow.
Happy 4th!!!
The only thing I would do different is add some mustard. Mustard plays VERY well with chili. Which you made outstandingly, by the way. Skyline and Gold Star could learn a thing or two.
I see that you have replaced your glass Kitchenaid bowl! I also noticed that you kept your arm on the mixer when mixing. Looks good!
I’ve got to try this!
I really could’ve used this video yesterday 😊. Had the same reaction with the edible collagen casings. They don’t/can’t? stand the direct heat of grilling or griddling. The casings split, the split shredded ends curl up and burn very quickly. My observation.
Ooh, you got that Tillamook Cheese. Great cheese!
How does the pot trivet work? I have seen it twice in a video and you’ve cooked on it. Very interested.
Fantastic happy 4th!
"It's just elevated junk food." Love it!
Happy Fourth!!! 🎉
OMG in HEAVEN!!!😮🤪😜😁
Happy 4th of July
What is bread recipe measurements?
Bro the snap💯💯💯💯
Happy 4Th of July!!!
Chili pepper? Maybe an Ancho, Passilla, or maybe an Anaheim?
How much mace, coriander seed, celery seed, and marjoram?! I don't see a recipe anywhere.
Thanks!
Puttin my Chud knowledge to work today Happy 4th!
For the record... We need a deeper dive into that cooked and ground beef chili vs water and beef method.
Just sayn if you haven't had it "roake's" in Oregon next time your oot and abooot 😂 it's life
One day I will try to make my own bread and hotdogs but you make it look so easy and Smokey and juicy and plump and delicious love all your videos thanks
Tillamook... man of taste
Well said - “ the satisfaction of being right “
Happy 4th
Excellent
I grilled some new York Strips on the Weber. Medium rare, just how I like it
Fantastic Chili Dog!
i'm thinkin you need to do a casing experiment with your super basic 2 or 3 ingredient sausage
Casing tip: to keep natural casing almost indefinitely just keep it in purified salt, actually kosher salt works fine too. If you store it in salt, very little water, I mean very little water, it will last perfectly for 5 to 10 years.
‘Tweezers’ 🤣🤣🤣
Looks gas 💪🏻💪🏻💯
I’ll take the official taste tester’s opinion 😊 happy Fourth of July, and thank you
Happy 4th of July everyone..im bbqing baby back ribs bacon wrapped hotdogs and a whole chicken..mmmm mmmm mmmm have a fun night
NOTHIN LIKE A GOOD FLYDOG !!!!!!! LMAO
I see you are trying to perpetuate the magic trivet haha
Best 4th meal ever.
Top notch I wanna get me some
Onion, cheese, and chili sounds like a chili dog to me. I personally put the cheese between the bun and dog myself so I can see the chili and onions on top
Ol' brisket gravy
Is it possible to make a casing-less sausage?
Would love to see a video showing sausage making us king kitchen aid attachments
Really needs a squeeze of mustard and that would be perfect!
How are you boiling stuff on a butcher block? I looked through all your previous videos and maybe I missed it but I don't see anything explaining it.
He has a burner and tortilla press right to the side. He just sets it on a trivet on the block for the camera view. I went down the same rabbit hole to figure it out!
After seeing this, I’m going to make venison hot dogs this hunting season
pardon my ignorance, but how does that Chuds metal trivet get heated up?
Love it!