Head to sponsr.is/zbiotics_chudsbbbq_0824 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Maybe we should request an episode of "Brooke Cooks..." and she can make one of her favorite dishes for Bradley. Hmm... We already have the "Bones Eats Something Weird" segments. 😁
Well done! You can turn on the power to the Yoder without running the startup and it will turn the fans on but won't light. This is great because it will circulate air in the smoke chamber from your smoke tube. I do this all the time for cheeses, etc!
LOL at the cross section. Funniest one I've ever seen 😄And Brooke eyeing the sandwich while Brad was talking, looking not entirely sure if she should just start or not 🤣
Came here for beef bacon but just wanted to say that I've been using zbiotic for over 18 months and it legit works! My friend group of over 20 friends all use it
Brad, outstanding yet basic, post. Thanks for going over the bread again and also for hitting the rarer taste options (beef bacon). Helping all of us round out our knowledge on meats and techniques.
Here i am just watching my fav BBQ channel while fermenting some peach hot sauce. Turn around and see The Cure shirt (got the same one at ACL in 2019, came from Montreal just to see em') on Brooke! She's got great taste in meat, men and music! She's a keeper bud! 😂
Damnit Brad. You got me into sausage making and I told myself I would never get into making bacon. Now I’m reconsidering my life choices. That is the best beef bacon I’ve ever seen. I need to now give this a try. Great video! Would love to see if beef bacon makes a good bacon jam.
I dont eat piggy anymore, and regularly make beef bacon. it is a reasonable facsimile and easy enough to make. great to have on hand. its a family favorite for sure!
I have done beef bacon 🥓 several times, but you, my man, have shown me something that I didn't do when I made mine, so thank you so much. My bacon will be next level going forward
YOU...are an amazing baker! The missus and I are awestruck with your baking talents! Keep up the great work! As always, a great video...Request, if I may...a new sausage video? I credit you with teaching me the art of sausage-making...a new recipe would be fantastic! Thanks in advance...
Love how this just dropped! I scored a beef navel the other day and started curing it to make bacon. Nice to see one of my favorites whip out a bad ass BLT! Cheers!
Being Muslim we can't eat bacon, so I've been making beef bacon for a long time. I even sell it in the UK. The tricky thing with beef bacon is the belly has two muscles with grain running in different direction. It's no where near as uniform as pork, so sometimes you can separate the two muscles, but often this makes it too thin. Super video!
I stopped eating pork long ago and couldn't give up bacon, so made it out of a lot of proteins, lamb belly, duck, and beef navel. By far beef was my favorite and I think it's much better than pork, but I'd always eaten grocery store mass produced bacon, so maybe my homemade beef bacon is better just because it's higher quality... regardless, it is pretty easy to make and turns out great. I always add some sweetness in the cure like brown sugar or maple syrup and then it needs little else before getting some smoke on it. Since it's cured, I generally don't bring the temperature up to cook it.
I've made beef bacon a few times because I love bacon and I love beef. Always the highest of hopes... but I agree with you. Pork bacon can't be beat! The flavor of beef bacon is wonderful, but the texture of the meat and fat is just not there for me. I have to say, I had high hopes for your result being better than mine but alas... Thanks for both of your honest assessements! Curing a 13lb pork belly right now for some winter bacon!!
Another awesome video Brad! Have you considered doing a "Weber Smokey Mountain" series? I got my first kettle because of your weber kettle series and now am wanting to get something larger to smoke more meat at once. Would be awesome to see what you can do with one of those!
Excellent video, like the cold smoke for the first few hours. Did pork bacon using your cure a few months ago on my Recteq pellet grill came out good, was light on smoke though. Next time will use the tube for a few hours. Thanks!
That looked really good. I will say, I got the beef bacon from Porter Road, and I think I like it better than pork bacon on the BLT. It just added something different. Maybe the different texture or chew. Overall, I highly recommend trying beef bacon.
I haven't tried wagyu bacon yet. But it sounds like it would be closer to 🐖 🥓 as far as the fat melting point goes. I'd like to see a comparison video for that one. Maybe throw in some bison 🦬 and/or elk, as well!
I have 1/2 a slab of beef belly vacuum sealed in the freezer going to give this method a try. Have made bacon out of pork belly but never beef belly but have had some beef bacon and wasn't the biggest fan bet I will be after trying this
I've made beef bacon once. The flavor is great, but it tend to curve up more, and the lean part is little tougher than pork bacon. But I agree, it's great in a sandwich.
I wonder if you make lamb bacon, the belly part of lamb, would it be as good as original bacon, or like most similar one. But this one, looks delicious af.
beef bacon + non-dairy cheese + hamburger = bacon cheesburgers for your friends who keep kosher. I've done this and it is actually fun. I know the non-dairy cheese is a compromise, but any port in a storm, right?
Is this cut of meat right next to the brisket? Is it the flat part instead of the fat part of the brisket? What usually happens to this cut of meat? Is it just ground right into hamburger? This looks really good. A lot of work, but I guess everything is not easy.
You gotta do the Sweetcheeks rub next time! I haven't made bacon before, but i frequently buy beef bacon at the store and put that rub on it and its money 💰
I had some beef bacon in Abu Dhabi years ago (they obviously don't eat pigs) and it wasn't something I would eat again..... unless it was cooked by Chud of course! 😂
Many people say smoke should always come from live flames in BBQ. But in charcuterie it's different, since it commonly uses cold smoke, just like he did in the beginning of this video. Is there an explanation for why is it bad for one thing and good for another?
Is the tilt lock working on you kitchen aid mixer I see it rocking and you trying to hold it If it doesn’t work you can change it easily or do a colab with Mr mixer
Head to sponsr.is/zbiotics_chudsbbbq_0824 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
i drink this and drink more and it doesn't maximize my time....like better help or sundays
Brooke always makes the videos better. Her honest opinion is so welcome. Plus I love watching you guys together.
Maybe we should request an episode of "Brooke Cooks..." and she can make one of her favorite dishes for Bradley. Hmm... We already have the "Bones Eats Something Weird" segments. 😁
Well done! You can turn on the power to the Yoder without running the startup and it will turn the fans on but won't light. This is great because it will circulate air in the smoke chamber from your smoke tube. I do this all the time for cheeses, etc!
You can turn the Yoder on and use the fans to circulate the smoke from the smoke tube without igniting the fire.
Exactly how @cheftom does it!
He did the sides but didn’t tell us not to forget the sides folks
That’s it, I’m unsubscribing!!! 😂😂😂😂😂 JK
Rookie move!
Unacceptable!😜
Chud just doesn't care anymore. After all these rubs and chudboxes he has sold out I tell ya! \s
He forgot his z biotics and had a hangover
LOL at the cross section. Funniest one I've ever seen 😄And Brooke eyeing the sandwich while Brad was talking, looking not entirely sure if she should just start or not 🤣
I always put the tomato in contact with the mayo. I love the flavor of tomato juice and Mayo mixed
absolutely love this im deffinitely going to put this on a burger special at my burger restaurant!! looks incredible
Came here for beef bacon but just wanted to say that I've been using zbiotic for over 18 months and it legit works! My friend group of over 20 friends all use it
I'm a big fan of your videos. Have been for a couple years. My kind of humor and I definitely learn something. Keep up the good fun sir!
Brad, outstanding yet basic, post. Thanks for going over the bread again and also for hitting the rarer taste options (beef bacon). Helping all of us round out our knowledge on meats and techniques.
The crisp and the melt in the mouth are what I'm looking for. This was the video I needed to see. Those crisp melty ends are everything!
Here i am just watching my fav BBQ channel while fermenting some peach hot sauce. Turn around and see The Cure shirt (got the same one at ACL in 2019, came from Montreal just to see em') on Brooke! She's got great taste in meat, men and music! She's a keeper bud! 😂
My favorite is the heal;, fresh out of the oven with LOTS OF BUTTER AND JAM...ANY FLAVOR!!!
Now we need a pork shoulder bacon video
candied beef bacon beef bacon slices covered in bbq rub and brown sugar smoked to perfection mmmm
Damnit Brad. You got me into sausage making and I told myself I would never get into making bacon. Now I’m reconsidering my life choices. That is the best beef bacon I’ve ever seen. I need to now give this a try. Great video! Would love to see if beef bacon makes a good bacon jam.
I dont eat piggy anymore, and regularly make beef bacon. it is a reasonable facsimile and easy enough to make. great to have on hand. its a family favorite for sure!
I have done beef bacon 🥓 several times, but you, my man, have shown me something that I didn't do when I made mine, so thank you so much. My bacon will be next level going forward
YOU...are an amazing baker! The missus and I are awestruck with your baking talents! Keep up the great work! As always, a great video...Request, if I may...a new sausage video? I credit you with teaching me the art of sausage-making...a new recipe would be fantastic! Thanks in advance...
Looks absolutely amazing!!
Wow nice! i must try your beef bacon. I'm already doing your pork belly bacon and my patreons here in Philippines loved it. Thanks Chds
Love how this just dropped! I scored a beef navel the other day and started curing it to make bacon. Nice to see one of my favorites whip out a bad ass BLT! Cheers!
Being Muslim we can't eat bacon, so I've been making beef bacon for a long time. I even sell it in the UK. The tricky thing with beef bacon is the belly has two muscles with grain running in different direction. It's no where near as uniform as pork, so sometimes you can separate the two muscles, but often this makes it too thin. Super video!
Awesome dude!! Gotta make do with what works right? Beef bacon is really good - I don’t care what people say.
No Way, where do you sell it? i live in the uk too and cant find a reliable source for beef bacon, get in contact please, would love to try your bacon
Muslims are like vegans. How do you know their Muslim? Because they’ll tell you anytime they can. 😂
✝️
Why Muslims not eat pork?
I stopped eating pork long ago and couldn't give up bacon, so made it out of a lot of proteins, lamb belly, duck, and beef navel. By far beef was my favorite and I think it's much better than pork, but I'd always eaten grocery store mass produced bacon, so maybe my homemade beef bacon is better just because it's higher quality... regardless, it is pretty easy to make and turns out great. I always add some sweetness in the cure like brown sugar or maple syrup and then it needs little else before getting some smoke on it. Since it's cured, I generally don't bring the temperature up to cook it.
I've made beef bacon a few times because I love bacon and I love beef. Always the highest of hopes... but I agree with you. Pork bacon can't be beat! The flavor of beef bacon is wonderful, but the texture of the meat and fat is just not there for me. I have to say, I had high hopes for your result being better than mine but alas... Thanks for both of your honest assessements! Curing a 13lb pork belly right now for some winter bacon!!
Another awesome video Brad! Have you considered doing a "Weber Smokey Mountain" series? I got my first kettle because of your weber kettle series and now am wanting to get something larger to smoke more meat at once. Would be awesome to see what you can do with one of those!
Brad!!!! we need a CHUD CHAT that shit kills man! The PPL want it.
Holy smokes...I am IMPRESSED! GOTTA TRY THIS!
Definitely on my 'to do' list..thanks for sharing..
That is quite possibly the most veg you have used in any of your videos. Great job, as always.
Love the content, this is the earliest I’ve caught a video release. Keep up the great work.
I've tested making it with brisket. It's definitely great for the point not so great for the flat, but it's still good.
Excellent video, like the cold smoke for the first few hours. Did pork bacon using your cure a few months ago on my Recteq pellet grill came out good, was light on smoke though. Next time will use the tube for a few hours. Thanks!
Man you did a excellent job on this beef bacon.
Another great video.... beef bacon, who knew?!
That looked really good. I will say, I got the beef bacon from Porter Road, and I think I like it better than pork bacon on the BLT. It just added something different. Maybe the different texture or chew. Overall, I highly recommend trying beef bacon.
Brad, you're not wrong. Navel is the traditional pastrami cut. Damned fine video as always.
Beef L T sounds delicious. Maybe try it with Hickory. Might give it that bacon smell
Chud I enjoy the heck out of you and your vids bud. Never knew you could make bacon out of beef. Looks delicious
Great video, thanks Bradley!
Very nice bacon that. Bread was spot on as well. Love that sarnie.
I haven't tried wagyu bacon yet. But it sounds like it would be closer to 🐖 🥓 as far as the fat melting point goes.
I'd like to see a comparison video for that one. Maybe throw in some bison 🦬 and/or elk, as well!
The Meat Messiah is back at it again!!!
Well done, sir. I'm now officially drooling for a sandwich.
This looks incredible
Good call with the Smoke Wagon!
Wet bread is evil. Thank you for protecting the crumb.
I have 1/2 a slab of beef belly vacuum sealed in the freezer going to give this method a try. Have made bacon out of pork belly but never beef belly but have had some beef bacon and wasn't the biggest fan bet I will be after trying this
Awesome bacon 🥓!! And I think we need some "Cookin with Brooke" some time in the future..!!!
Sweet baby Chud, that loaf still looked really good to me
I've made beef bacon once. The flavor is great, but it tend to curve up more, and the lean part is little tougher than pork bacon. But I agree, it's great in a sandwich.
I wonder if you make lamb bacon, the belly part of lamb, would it be as good as original bacon, or like most similar one. But this one, looks delicious af.
I saw a guy who suggested to make bacon with the fat cap off a lamb rack. He didn’t mention curing it or smoking it but I may have to give it a try!
th-cam.com/video/zVpiy0TzBik/w-d-xo.htmlsi=vS-XUFLD5MLYwi8b
Great looking Cook Bradley. 😍I would love to try this. BLT Is my Favorite Sammich!!!!😛😛👍👍✌✌
🔥🔥🔥 adding to the list, thanks!
Goddam!
Y'all put me "further" in the mood for a blt...
Well done, sir....
Fresh sweetcorn with the blt floats my goat😋
Have to admit, The wife being in the video is fun. You can see both of you having a blast and filling the bellies!
Great video! Thanks for sharing.
Turkey Bacon, Pork Bacon, Beef Bacon blind taste test at the Chud Shop.
Chicken Fried Beef Bacon...
Looks great Chud. Not a blt fan but I woulda put some sausage pepperjack cheese and beef bacon on mine. 👌🏼
I think Kenji does the one sided toast trick too.
You should make a video on making beef crisps
Pork belly = king of bacon. Beef belly = king of pastrami.
Great vid n showmanship. She a keeper as well!
beef bacon + non-dairy cheese + hamburger = bacon cheesburgers for your friends who keep kosher.
I've done this and it is actually fun. I know the non-dairy cheese is a compromise, but any port in a storm, right?
Love it. Now you can make a bacon cheeseburger that is all beef.
Is this cut of meat right next to the brisket? Is it the flat part instead of the fat part of the brisket? What usually happens to this cut of meat? Is it just ground right into hamburger? This looks really good. A lot of work, but I guess everything is not easy.
Oh yeah beef bacon is really good.
Different but still great.
You gotta do the Sweetcheeks rub next time! I haven't made bacon before, but i frequently buy beef bacon at the store and put that rub on it and its money 💰
That bug being on the bacon is just fine by me. Extra protein.
12:10 Now that is a fabulous looking pile of bacon. I'm drooling on my shirt, and I don't even care.
Thanks man, I actually bought 2 giant packers of beef belly and had no idea to do with it.
Maybe you should have scored the top of the loaf to get the bread to rise evenly. I'm not a bread maker either, but it makes sense to me...😏
Thank you for making this. I cannot eat pork. Allergic, makes us unhappy in pants. Much appreciation.
There's this local BBQ spot Oak & Smoke that does beef belly cracklins that are pretty legit.
Either you grew that tomato at home in your garden (never seen it) or that tomato is all juiced up. I vote for Toast side out
I’m hungry…looking good 👍
For the algorithms bay bay!!!
How long does that bread stay good, and best way to store it?
Let me have that with some avacado, and a couple of slices of a red onion.
I had some beef bacon in Abu Dhabi years ago (they obviously don't eat pigs) and it wasn't something I would eat again..... unless it was cooked by Chud of course! 😂
ughhhh BLT my fav!
After a night of drinking, just have a tall glass of water before bed. No hangover... Water is a whole lot cheaper too...
Potato bread next please
Hey Bradley, have you ever used an all natural cure like ecocure?
I noticed the length of this video right off, but it went by quick. Thanks.
Literally just made brisket bacon smoked with hickory for this reason
Hear me out… beef belly burnt ends
Billions must barbecue
Remember the old commercial Why sizzle fat when you can Sizzle Lean! Sizzle Lean was beef bacon.
Many people say smoke should always come from live flames in BBQ. But in charcuterie it's different, since it commonly uses cold smoke, just like he did in the beginning of this video. Is there an explanation for why is it bad for one thing and good for another?
Cross play Titan like a bot and Hunter (and Warlock) like a Eso!
I love a thin cut bacon said nobody ever
You should make a pastrami out of it next time since you have made it out of everything else.
Hey Brad. Is beef bacon technically jerky??? Good conversation over a few beers with the boys
"Definitely enough for at least ONE BLT..." probably more like 3 or 4, but I'm not mad at ya 😂😋✌
Thanks Uncle Bradley
Is the tilt lock working on you kitchen aid mixer I see it rocking and you trying to hold it
If it doesn’t work you can change it easily or do a colab with Mr mixer
Never clicked on a video faster than this