Chili Cheese Sausage! | Chuds BBQ
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- เผยแพร่เมื่อ 22 ม.ค. 2024
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Chili Cheese Sausage
5lbs Beef
225g Stock
Nice & Plump Starter Mix
10g Cumin
15g Ancho
15g Guajillo
5g Arbol
10g Paprika
400g Cheddar
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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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Knives
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►8" Chef’s Knife
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Meat Processing
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Wagyu Tallow
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►Pink Salt
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Small Cooking Tools
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Welding Tools
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Camera Gear
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SAUSAGE TEASE. Chud Sausage Yoda MUST make Chudrizo. A chorizo link, nestled in a beef fat tortilla, a drizzle of green chile crema, white onion and cilantro. Culinary Chud heaven.
A full link thrown in a tortilla? Like a hot dog on a bun? Hell nah.
Done it before.. Check the archive
Straight through you conquering your mishaps I love this recipe. Nicely done.
Made a batch of these right after the video landed and i can confirm that they are amazing. Such a good idea, though i did add a can of chili beans to my batch. Will make again.
Tube Chili, great band name! 🤣
Looks delicious! 👍
great beef sausage... i will try a simluar way!!! best greetings from germany
I made this but used pork. It's great my favorite so far. I bet it would be good with chicken too.
I just bought a bootsnake t shirt...today...already shipped!! Dang son y'all are fast. TY!
Awesome!
These look delicious bro!
What additional ingredients and quantities would you need if you didnt have the "starter mix" ??
We love these videos that don't go entirely "on script". Seeing the flexibility and redirection happen in real-time is both encouraging and educational for the rest of us. Thanks for not trying to look perfect!
have you thought about adding about 0.5% dark bitter chocolate powder to this? I find that dark cocoa goes great in mexican inspired chili. You might be surprised at the added depth it adds.
How much pink salt would you have added, had you used it... for the recipe that you provided?
Pink salt usage is typically 0.25% of the total weight of the meat & the liquid. Meat for this recipe was 5 lbs (2268 grams), plus the 225g of stock = 2,493g total weight. 0.25% would be 2493 * 0.0025 = 6.2g of pink salt. If your scale doesn't go that precise, 6g would work.
What kind of pocket knife is that you used to open the nice and plump
Hey Bradley, Love all your videos esp the never ending sausage combos you do. I have a question, what in your opinion is more important if you're on a budget a quality grinder, or a quality stuffer? Im curious which one has the greater importance in terms of hassle factor if you go cheap.
Hey Jason, if you go back a few videos to one called can you make sausage with a stand mixer and he will answer all your questions. Happy cooking!
He recommends a quality stuffer btw. 😅
Delicious looking
Looks good and 2 girls aye
Brad, how does Heb get cooked brisket inside of sausage?!
What was your meat-to-fat ratio for making your sausage?
Quick question is it ok ( safe ) to do a “warm” smoke if you haven’t added the pink curing salt to seasoning mixture?
It is. Two guys and a cooler did a vid about temps and cook times for smoking sausage without curing salts.
Brad, You are a sausage Guru! Keep those sausage recipes coming.
You should to a Chicken Tika Masal sausage. I made one and it was fantastic.
I did make a very similar one where i made my own chili sauce which did amp up the flavor. I love pushing myself on different sausages watching mostly you, the Mad Scientist and 2 Guys and a Cooler on TH-cam. This Texas Chili sausage i made this past year was one of the best flavored sausage. The only other sausage that is way up there is that breakfast sausage you made a couple of years ago - still a fan favorite in my family. Keep up the great ideas Brad.
Would you list the amount you added of the Guao Chili Powder, Ancho Chili Powder, Paprika and the Chili Da Arbo.
Click on "More" in the description box. the lists all ingredients with amounts.
Great video by the way Bradley !!
I will be making this! Love your content Bradley
Hey Brad! Is that a Microtech OTF knife your using @1:24? They are a little spendy but totally worth it, one of the best knife I own.
Hi Bradley, when will you ship to Canada? We need your products.
I can see this one and a standard sausage, cased a little thinner ... starring in a Chud special with baking goodness and combined into Kolaches. Ultimate taste test. Blindfolds. TH-cam Gold.
Yep, this is the video that is going to get me into sausage making finally.
Jealous of Brooke’s friend who gets almost as many delicious samples of Brad’s food as the official taste tester
What a great idea 😊 Definitely going to try this one 👍
Was that a baby food spork in the knife bag? Is there a little brisket in the smoker?🤷🏻♂️
Bradley,
Chili in a tube! Love it! There are no mistakes in the Chud BBQ process! Only innovations!👍
Has the official taste tester ever refused to eat something?🤔
Dude I need some send them to me 😳
As they say Brad... ..."If it works, it works" - so, yeah, make it again! - Cheers!
Hey Brad, your videos got me into sausage making. Any chance you post ratio anywhere? I’ve used your master ratio video as a base, but I’m having issues with the secondary spices.
Might be in his older videos on sausage making. I ended up just “reverse engineering” his measurements into % and made a google sheet where I just plug in the meat weight and it spits out the grams of season needed.
@@suckslip mind sharing that file😊
Man. This made me think of a chili cheese boudin.
Don't forget the curing salt folks. Rookie move (In brads accent).
For the algorithms bay bay!!!! FIRST!!!!
Tisdagen är räddad 👊👊👍👍🇸🇪🇸🇪🇺🇸🇺🇸🍖🍖🌭🌭🥩🥩
Great video!!
Love the sausage videos - makes me what to think of new things to try and create. I would like to see a loaded potato sausage recipe or a jerk chicken sausage.
I love this idea!!!
can you put it on a hotdog bun with relish and mustard?
That would make one helluva Sonoran dog!
Why do we stop cooking then ice bath, then put back in heat to 160?
Right on Chud! Chili Cheese anything is yum and now as a sausage!
Cornbread buns would go great with that!
Just like Bob Ross homie... happy accidents
Nice
#STAYSAFE
#PHILLYPHILLY 🇺🇸
BR is #1
Nice! I'm keen to try making some sausages myself but am a bit discouraged after having watched your video about making them with the KitchenAid - that had been my plan. Amazon have some pretty cheap sausage stuffers - it'd be really cool to get a review on one of those budget options! Your recommended one looks amazing but is a pretty big commitment for a dabbler..
The kitchen aid works just fine if you already have it. Brad is just used to working with the professional equipment and once you use that, it's hard to go back haha
Ribeye and blue cheese sausage Bradley
Looks amazing, Eric with 2 guys and a cooler did one using the dried chili and making the sauce for liquid, called Texas bowl of chili. I just made it last weekend and it’s amazing! I guess I should go and defrost some now.
This js a great idea. Ive been playing around with a jerk chicken sausage lately. May have to try this one as well.
Started watching Bradley because he always put a list of ingredients in the description. What happened to that?
Nice to see I'm not the only one who sometimes has to change the plan on the fly and adjust the cook.
What if you turned the chili cheese sausage.... back into chili? lol
Can you add the pink salt amount to the recipe please?
.25% of meat weight.
And Cuman
I’d literally pay 200$ for a dozen of those
Thanks for making the not perfect, perfect chili cheese sausage.
It's good to see the oops and how they can still come out great.
I love how the stuffer used to say MEAT, but now says M FAT!
Put that on a bun with some crema and some white onion, and you've got a legit literal chili dog.
#270 like! Just commenting to help the algorithm 😊
I love this idea of chili cheese sausage. But I’m confused where the chili part comes in. How much chili powder is in the pre made sausage seasoning? I was thinking you would add chili powder to up the chili factor. Still love this though. Might try this myself and use your seasoning and just add more chili powder and some cumin.
Ummm, he did add chile powder... Ancho, Guajillo and de Arbol. Haha
@@ericshort1316 I must have missed it the
Really thought this one was going to bite you! But you pulled it out, very nice. Great seeing the real world things that can happen when you really cook.
No beans? Us northern folk are wondering.....
Hi Brookes friend!! 🙃
👢🐍
When I worked at Hormel years ago, I suggested this very thing. R & D said basically said "We are smarter than you." and it went no where...and here you are! 🤘🤟👌
Thanks! Some feedback... When making these videos that take a cool spin on a recipe it would be cool to know how you get your measurements for the chili powder and how you choose them.
I make mine with the chili paste, the flavor is ridiculous
Hey Chuddy Buddy I made that with Ibericho pork make u wanna start tap dancing wit those twinkle toes JACK!!!!
Would love to see more fresh sausage videos. Not a fan of the pink salt taste
Awesome chili dog all in one. Throw on a bun add some mustard
"Good god" killed me 🤣
Third!!!!!
Don’t do cool ranch Dorito sausage. I wanna handle that one 😅😅😅😅
Chili cheese beef sausage may be my new love language.
Is that Brooke’s sister?
Love your channel. That being said I hate the fact you stoped giving a receipt (seasoning wise) and are pushing your own mixes I’m a poor dude a can’t afford the fancy premixes people are pushing can’t you give the whole recipe ( for us broke dudes out here)
It's like you're the Bob Ross of the BBQ world.. there are no mistakes, only happy little weens!
Is anybody else a little confused about cold smoking? I thought you needed the pink salt to cold smoke for safety reasons but he seemed to still "cold smoke" the sausage after forgetting the pink salt.
He didn't cold smoke them. He smoked them at 225. When he did his recap at 6:10, he used air quotes around the phrase "cold smoke", since he was referring to the first smoke where cured sausages are traditionally cold smoked.
He mentioned at 3:45 he forgot the pink salt for the cure
Except he didn’t cold smoke. He mentioned he was smoking them at 225, which is a perfectly safe and normal temp to slow smoke meats. I was under the impression cold smoking was under 100 degrees Fahrenheit.
So you can still cold smoke things without pink salt it just needs to be done safely because of bacteria but things were cold smoked for years before pink salt was invented so you can do so
@@stephenhernandez36 you're correct
Brother, it's your skills that matter. If you didn't have fancy meat, you'd still knock it out of the park with whatever you found at the grocery store. Because if you didn't know wtf you were doing, it wouldn't matter that you used expensive meat, because it wouldn't turn out good anyway.
Before you mentioned the fritos... I was thinking that I'd like to try a slice on a frito scoop.
The only reason I watch is to see Lauren
How do you deal with your sister wives? 😂 double trouble.
A purple plastic spoon.
You literally just made chorizo bro
This sounds like a horrible idea. I'm in.
Plastic fork😂
Love your content man ...... but leave the Karen's in the house please. Sausage and bbq is a MAN's domain...... bruh. LOL
Bradley is moving away from everything that made his channel great.
He started with amazing how to content, making everything from scratch. Now it's just a sell out premixed package easy bake oven how to.
As someone who watched every video since the start, it's unwatchable now. Sad.
You do realize how repetitive doing everything from scratch can be? He’s got a life outside of TH-cam, wanna watch for the millionth time how to make a sausage seasoning mix go back and watch one
It does feel like he went from showing how to be better at bbq to watch me make bbq.
@wyattyost3843 yeah sure, on our next episode, tune in to watch a world famous baker make a premixed packet cake! Just pour the mix into a bowl and 1 egg and liquid of your choice, stir well and cook for 40 min!
Another amazing video, but can you get rid of the wife's friend. She is annoying and doesn't belong.