I've been following you from your early days. I was a subber when you had just a few hundred subs. Back then you showed how to trim and keep the trimmings and why. The burgers we've made learning from you have been real crowd pleasers. I've followed your lead on making sausage and home made bacon as well. Each batch has been a wild success. Watching you fabricate and pass on the knowledge of the tortilla presses and how to make your own offset is impressive. I've since welded up many a press for myself and others in my family and have welded up our own offset. I'm stunned you haven't cracked the half million or more subs. Keep it up. You are a gift to humanity
for real. hangover meal that takes 3 days to make. he's what we like to call a functioning alcoholic, like myself😏I started this vid a skeptic but leaving a disciple.. THANK YEW!!!!
OMG!!!. From an 60 yr old Irishman. Bradley you knocked this one out of the park. I am sitting here eating some fresh made Buffalo Wings for dinner and had to stop and watch this. I am a huge fan of Corned Beef Hash and this one Sir is the Next Level!!!. I will be trying my hand at making this in the very near future. Looks Delisheeous !!!!!. Thank You
As of yesterday, I am now a proud owner of a CHUD Press. Can't wait to get it seasoned, and start smashing stuff. Oh, I guess eating the said, smashed stuff would be good too.
I feel like something crunchy in the middle may take it to the next level! I love this! There was a place near me that did juevos rancheros with corn tortillas stacked (like the cbh) with soft yolks in the middle.
You should make one of those browned patties and put it on a bun with some American cheese, a slice of pineapple and some yellow mustard. Good stuff right there.
Bradley I have a few suggestions. 1- Boot snake sausage with rattle snake or Florida invasive python meat 🐍🐍 2-florida invasive iguana 🦎🦎 3- seafood or surf and turf sausage 🐟🐟🦐🦐
I think you missed an opportunity to have the official boot snake hat be green for St Paddy's 🍀, but made up for it with the shot of Penelope, so still 10/10. Gonna go get one of the pre-brined corned beefs today and use it for breakfast this weekend.
Holy shit. No doubt the greatest hash ever made. I was dying for some cheese on those patties, and yes, American cheese, people. Seriously folks, from the cheese capital of the country here in Wisconsin, burgers and hash NEED it! The hot sauce and poached egg was a legit pro move tho. Nicely done is probably the biggest understatement ever.
Being a butcher who has to pump a lot of silverside on a weekly basis for corned beef, would also recommended injecting it. Doesn’t matter too much if you over do it, it will eventually leave the meat anyways in all the fibres 😊
I have a brisket brining in my fridge for this weekend. Made your smoked pastrami last year and it was amazing. Doing the same thing this year. Going to have to use the burger patty method for corned beef hash patties! Keep up the killer work, love the channel
master at work! your bbq knowledge is awesome of course but I hope your culinary expertise is recognized as well. hard to replecate Often Imitated, Never Duplicated.
Corned beef hash is one of my favorite breakfasts, especially for brinner! Love your take on it, will be giving it a try in the near future. Currently have 2 briskets brining!
I have a brisket in the brine right now (doing 'smoked meat', the Montreal equivalent of pastrami), definitely going to try it with some of it. Thanks for the recipe!
If you buy a pre-brined corned beef make sure to soak it for 24 hours changing the water a few times. For the rub grind the pickling spice packet it comes with, with equal parts black pepper.
Sir, I WILL be feeding this to the fishing camp crew this summer. I must ask the cheese question. A little pepper jack perhaps?!? A slice between those glorious patties couldn't be wrong, could it? Either way thank you so much for another great video as well as making us a mountain breakfast so amazing.
I have wanted this answer forever . . . never seen it. As Bradley handles it at first, it must not be hot then. I wonder if it is all editing . . . most of the cooking is done on that burner to the side and then he brings the pan/pot over to the trivet for each addition . . . whatever it is, I am always trying to figure it out. I do not think there is enough metal in that trivet to hold that much heat for that long . . . **shrug**
Brother if I lived in Texas I would fix your AC for the price of the parts only if I could just try some of the food u cook. Love the channel and pray it’s only a capacitor that’s got your AC down. That’s about the cheapest thing it can be.
I liked this vid, I Always thought corned beef hash was made with pressed corned beef (which is what I know as corned beef in the UK)? I looked incredible nut you slipped up by not using two poached eggs. :)
Hey what is going on with the Chuds Press ??? I want to order another one but for 2 months nothing...... Are you done building them or what is going on ???
I've been following you from your early days. I was a subber when you had just a few hundred subs. Back then you showed how to trim and keep the trimmings and why. The burgers we've made learning from you have been real crowd pleasers. I've followed your lead on making sausage and home made bacon as well. Each batch has been a wild success. Watching you fabricate and pass on the knowledge of the tortilla presses and how to make your own offset is impressive. I've since welded up many a press for myself and others in my family and have welded up our own offset. I'm stunned you haven't cracked the half million or more subs. Keep it up. You are a gift to humanity
Dude. WTF? This is THE BEST corned beef hash video I’ve ever seen. Mixing with the taters and using the burger press????? So cool.
for real. hangover meal that takes 3 days to make. he's what we like to call a functioning alcoholic, like myself😏I started this vid a skeptic but leaving a disciple.. THANK YEW!!!!
OMG!!!. From an 60 yr old Irishman. Bradley you knocked this one out of the park. I am sitting here eating some fresh made Buffalo Wings for dinner and had to stop and watch this. I am a huge fan of Corned Beef Hash and this one Sir is the Next Level!!!. I will be trying my hand at making this in the very near future. Looks Delisheeous !!!!!. Thank You
That might be the best boot snake bit yet :)
Made my 1st brisket last weekend with help from your videos! Thank you sir for the great content.
@The Good Millionaire Me please!!! Lol.
That patty idea is brilliant. Add a fried egg, slice of cheese, and put it together on an English muffin or a croissant!
Would definitely make a bad ass breakfast sandwich!
Again THANK YOU SO MUCH for showing how to trim the ugly briskets that so many of us common folk see! A true hero!
You’re wife’s reaction makes it that much more official. Love the channel and love the eats!
Thank you Mr Editor for making those lovely chopping cuts!
WOW!!!! This is like death row last meal!! just triple the portion!! You are the man !!!
Yep, it's official. I'm hungry now!! Thanks alot. Be safe and be blessed!
Corned beef hash is my favorite! I will brine a brisket simply to make hash. Corned beef hash never lets you down.
The burger press was a great idea, I'm definitely saving this recipe. Enjoying the content as always can't believe you don't have a million subs.
As of yesterday, I am now a proud owner of a CHUD Press. Can't wait to get it seasoned, and start smashing stuff. Oh, I guess eating the said, smashed stuff would be good too.
I like the new snake interlude!
I have to stop watching these videos when I'm hungry! Looks good!
I feel like something crunchy in the middle may take it to the next level! I love this! There was a place near me that did juevos rancheros with corn tortillas stacked (like the cbh) with soft yolks in the middle.
Oh hell yeah! I've been hoping you would make corned beef hash for a long time now. Thanks, Brad.
That pastrami looks sooooo good. I might have to try this recipe myself 👍
Hash looking legit! Excellent video!
brine finishes up tonight, Smoking tomorrow morning!
You should make one of those browned patties and put it on a bun with some American cheese, a slice of pineapple and some yellow mustard. Good stuff right there.
Gotta do it. That's awesome Bradley
Bradley I have a few suggestions.
1- Boot snake sausage with rattle snake or Florida invasive python meat 🐍🐍
2-florida invasive iguana 🦎🦎
3- seafood or surf and turf sausage 🐟🐟🦐🦐
Great job. The poached egg was the kicker.
This looks fantastic!
How much would one need to adjust a pastrami preparation to make Montreal smoked meat?
I think you missed an opportunity to have the official boot snake hat be green for St Paddy's 🍀, but made up for it with the shot of Penelope, so still 10/10. Gonna go get one of the pre-brined corned beefs today and use it for breakfast this weekend.
Wow. Looks amazing, maybe a jalapeño hollandaise sauce too
Holy shit. No doubt the greatest hash ever made. I was dying for some cheese on those patties, and yes, American cheese, people. Seriously folks, from the cheese capital of the country here in Wisconsin, burgers and hash NEED it! The hot sauce and poached egg was a legit pro move tho. Nicely done is probably the biggest understatement ever.
Love the patty idea. Going to use this for family get togethers.
That looked amazeballs
Poached Egg!! did not see that coming! mmmhymmm!
Perhaps a full skillet-sized hash patty like they do at Smith & Wollensky? Those juicy brisket money shots are epic btw.
Perfect Thursday morning 📱 ☕️
Chud's "Ooooo" would make a great text message alert
Being a butcher who has to pump a lot of silverside on a weekly basis for corned beef, would also recommended injecting it. Doesn’t matter too much if you over do it, it will eventually leave the meat anyways in all the fibres 😊
That looks amazing!! Breakfast Muffin!!
I have a brisket brining in my fridge for this weekend. Made your smoked pastrami last year and it was amazing. Doing the same thing this year. Going to have to use the burger patty method for corned beef hash patties! Keep up the killer work, love the channel
This look so good 🔥 dude a fresh upload from Chuds is exactly what i needed today 👌👍
Your poor neighbors must be hungry 24/7 😂
Id offer 20 a day to eat 1 big meal lklzZ😂
Doubt it. He is probably always sending over extra food. Lol
@@larryhaynes7298 I’d pay at least that much to be a member of that Chudscription
CARL!!!
I think that every time I watch. He’s too nice not to share though
Never thought of making it into patties, that's a great idea! Bet you could go crazy making some breakfast burgers based on that.
I think this would be just as good with smoked top round. I'll give it a go
master at work! your bbq knowledge is awesome of course but I hope your culinary expertise is recognized as well. hard to replecate Often Imitated, Never Duplicated.
Corned beef hash is one of my favorite breakfasts, especially for brinner! Love your take on it, will be giving it a try in the near future. Currently have 2 briskets brining!
I have a brisket in the brine right now (doing 'smoked meat', the Montreal equivalent of pastrami), definitely going to try it with some of it. Thanks for the recipe!
I made this today it was fantastic
OMG! That looks Omazing! I'm a hash freak!!! Gonna do that!
Using the burger press is a genius idea. I'm going to have to try this.
I enjoy your vids and ideas! How do you go about maintaining your chopping block/ table?
The official taste tester is too darn cute! ❤️
Wow, looks fantastic!!
You've been reading my mind. Been craving CB hash all week
Nice one again Brad!
Hope the snake is ok
If you buy a pre-brined corned beef make sure to soak it for 24 hours changing the water a few times. For the rub grind the pickling spice packet it comes with, with equal parts black pepper.
Good morning Brad
Corned beef hash and eggs sounds great, chit I was just dreaming lol thanks for making
me hungry and the video, lol have a great day
That looks amazing!
90 degrees and I'm still getting foot after foot of snow. 😢😢
Recipe looks fire!! 🔥
Nice Video Brad! I like making my own hash with adding jalapenos to make it Texas style.
im new to your channel and its awesome, great vids, can i ask what is the metal disc you use to heat the pans on your chopping board?
Great as always 👍
How does that hot plate thing on top of the cutting board work?
Brillant as usual brother. Makes the mouth water every time.
What a great idea!
Havent made pastrami in years! Definitely a interesting twist with the burger press! Was I this hungry before the vid?? I dont remember now! LOL
How do you cook on the wood counter top? Do you have an induction burner underneath?
Magic trivet
Very nice Bradley!
Sir, I WILL be feeding this to the fishing camp crew this summer. I must ask the cheese question. A little pepper jack perhaps?!? A slice between those glorious patties couldn't be wrong, could it? Either way thank you so much for another great video as well as making us a mountain breakfast so amazing.
Dude! You seriously need to do a Montreal smoked meat vid!
This looks awesome! I have to try it. I didn’t catch how much salt you used in the brine recipe, did I miss it?
What burner do you use to cook like that on the butcher block? How does that thing work?
I have wanted this answer forever . . . never seen it. As Bradley handles it at first, it must not be hot then. I wonder if it is all editing . . . most of the cooking is done on that burner to the side and then he brings the pan/pot over to the trivet for each addition . . . whatever it is, I am always trying to figure it out. I do not think there is enough metal in that trivet to hold that much heat for that long . . . **shrug**
@@bryanosborne3853 Guys, it's all editing. He cooks on the propane burner and returns the pan to the trivet for ease of filming purposes.
Thanks for making me hungry already
Damn that looks amazing brother! Good job!
Awesome video and 90° jealous in wy it's like 30°
Amazing. Can’t wait to try this!
Clover,"corned beef",potatoes, kerrygold butter... hmm if I didn't know better I'd say this is an Irish themed episode hehe
ONWARD SHENANEGANS!
Do you take the time to render the fat or find a way to reuse? Just looking for ideas, to not e
waste? love the channel
Did you tallow baste during the cook on this?
I'm thinking you need to make these into an eggs Benedict. Homemade English muffins and Hollandaise.
That brisket jiggles like me
Stoked bro-Migo press is on the way to Abilene!!
fan-legend-tastic...are you kidding me? Holy taste buds yo!!
Fan-taste-ic
Yep. I’m stealing that.
Outstanding!
Clover from the yard.
What is the little circle he cooks on and how does it stay hot??
He doesn’t cook on it. It’s just a piece of metal to keep hot pans off the table.
Brother if I lived in Texas I would fix your AC for the price of the parts only if I could just try some of the food u cook. Love the channel and pray it’s only a capacitor that’s got your AC down. That’s about the cheapest thing it can be.
4:36 A ghost on the back :O !!!!!!! My gosh
How does the metal chud ring head your pot on your butcher block?
Friggin badass 🤘🤘
Well, guess I have to make this. Damn good work.
What is that you cook with on your counter?
I liked this vid, I Always thought corned beef hash was made with pressed corned beef (which is what I know as corned beef in the UK)?
I looked incredible nut you slipped up by not using two poached eggs. :)
Looks delicious 😋
This would make a hell of a breakfast sandwich.
Please do a ham for Easter!
You need too make that in a brat lol just sounds good
Yes please!
Looking good ....good looken
Hey what is going on with the Chuds Press ??? I want to order another one but for 2 months nothing...... Are you done building them or what is going on ???
5:06 I think I see how that snake gets your boot! 😆