Foot Long Hot Dogs on the Weber! | Chuds BBQ
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- เผยแพร่เมื่อ 7 ก.พ. 2025
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Hot Dogs:
2440g chuck
50g salt
6g pink salt
15g Mustard
15g Paprika
10g garlic
5g Corriander
7g Marjorum
10g white pepper
5g Mace
4g Celery Seed
244g water
90g Milk Powder
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The summer sound of cicada’s in the trees!!
There's a cicada in my boot
That's when you know it's f%#$ing hot in TX!
Just for 40 to 45 days a year, and they started two weeks ago so...
Decades beneath the ground eating tree roots, 1 day outside to mate and die... they have to be noisy 🤣
I've heard Cicadas are edible. 😋
Thanks to Democrats, we may be eating those soon. "SMOKEY, DELICIOUS, CRUNCY!" Smoked Cicadas, Yum.
Huge difference between cheap hotdogs and quality hotdogs!! 👍👍
Brad you are freaking awesome I have to say that no matter what you cook I'm watching. You are the most down to earth person and freaking hilarious.....Have a wonderful and safe independence day
Thank you so much
Me, myself and Irene!! Great movie!
It’s possible to get your recipes in video description? Sometimes it’s very difficult to me listen and understand English in videos, specially when I’m learning English jeje please Chuds BBQ!!
Best regards from Mexico!
Estoy igual bro 😢... Si entendiste la receta me la compartes por favor 😢
I’ve watched a couple different videos on hot dog making, and I have to say that these are the best looking out of the videos I’ve seen. Your prep work to get the consistency of the meat was outstanding, and the end result after they came out of the casing is exactly what I’ve been looking for. I own a hot dog cart, and I’ll be looking to make my own hot dogs early next year, hopefully. I am inexperienced to meat grinding, and I did not know you could get hot dogs like this outside the store. Thank you!
Sounds like cicadas are what you are hearing...the sound of a Texas summer for sure. Great video.
yeah, a cicada, I do believe.
I have not seen me, myself and Irene in forever!! Good work!
I appreciate you keeping me company on this long brisket cook
Nice Me, myself & Irene reference..nailed it! Solid video as usual.
Tour de Force! Very impressive. Gotta continue to appreciate 1) Brad's sick sausage making skills and 2) fabulous versatility of a simple Weber. Happy Fourth to the Chud world!
Keep up the great and creative work, Mr. Robinson. Still awaiting anxiously your version of Chudrizo sausage.
Love the me myself and Irene reference... legendary.
The mustard on your head was a nice touch!
It could just be that I’m incredibly immature and easily amused, but this is one of my favorite videos of yours! Lots of humor goes perfectly with grilling!
Same lol
The tree noise - Cicada. I'm up next to Dallas and they can be deafening
I added jalapeno powder came out crazy good
Those look tasty...Congrats on 150k Subs...I remember when you wanted just 100k back in January.....Cheers brother and Happy 4th...
Am I the only one to hit like button before I watch the video🤔
I know now all the videos are 👍🏾
Those are the best hot dogs I have ever seen. Awesome video
The me myself and Irene “did you enjoy yourself” 🤣🤣
I don't know why i love watching this video very nice looks yummy i have to try this.
Your New Hampshire accent really came out on this one!!
Drooling over these dogs! Well done!
Thanks for posting the recipe! I think everyone will want to try making these. Love all your cooks. I appreciate your editing skills too, not as long and drawn out as other folks videos. To the point!
Keep them coming Bradley.
I love how you applauded yourself! Great video Brad. Now I'm gonna have to go make some weens!
We used to have a great food truck specializing in all beef dogs, they spiral sliced 'em and they would extend beyond buns a lil like yours, but the spiral cut gave them more area to char and hold toppings in each bite... maybe try that with your shorter franks ?
Great stuff man! Can you make a video on how to make a hot link? I am very close to buying the grinder and casing stuffer! haha!
Me, myself and Irene 🤣🤣🤣
Great video man.
Hi friend 😊,YOUR THE BEST, LOVE AND ALL MI FAMILY LOVES ALL YOUR VIDEOS!!!one question if I can find celery seed can I add celery poder and how much to this recepy in this video
You are the man ! Great looking reds !
Happy 4th of July, Bradley - and congrats on crossing 150K subscribers!
Great video. Bradley, you are head and shoulders above all other BBQ'ers on YT. (Well, you and BBQ PIT BOYS....) Those "critters" in your tree are Cicadas
(Insects). Definitely one of the wonderful (and hot) sounds of summer in Texas. Keep doin' what yer doin"!!
Yoooo boy am i happy i found this channel
Cicada bugs!
Dude you got me hooked on adding sausage making to my BBQ arsenal. Just got my 1hp MEAT! grinder can't wait to try this recipe cause it will be DElisious....😋
Nice channel
Did this on the rush with plastic wrap and regular ground beef braced for just a moment to give them shape and then pan grilled...
It was a school test, lol... but 4x grinding the beef and then slow cook smoking it, that’s a great tip for the same process... just more elegant on your side (except shaking the things lol 😂)
Love your channel bro. All great food is a labor of love.
Always look forward to your video!
Cicada’ the summertime serenade!
DONT MIND IF DO.....!!!
YES PLEASE...
Love Your Channel ...As always Damn good Recipe...Every since I started watching your channel my BBQ game stepped up a good bit...Appreciate it Brad...
The me myself and Irene quote was hysterical
my man I have been intimated to do my own sausages, but you're motivating to start doing it! looks good and satisfying! Great video brotha!
Looks like a good recipe! Have you tried making this recipe with a combination of beef and pork?
Total dad move-
Webber
Charcoal
Hot dogs
Miller lite
🇺🇸
When you punched the pole I cracked up. Loving the vids man keep it up. I do miss the boot snake though, you must keep that going.
Another great video. Did you figure out how you got mustard on your head? Great job and looks awesome. Thank you.
Me Myself and Irine ref was hilarious! :P Awesome dogs man!
10:52 I LOST IT when you punch the column. LMAO.
New sub here! Glad I found you though Guga! Great creator to add to my culinary subscriptions!
Very inspirational! Good job Chef👍
Me myself and Irene!! Classic!!
Happy 4th Mr Brad and family! Another great cook! Sometimes a simple, take for granted end product can be amazingly satisfying. Definitely brings back memories of dad cooking dogs on the grill.
You misspelled “Independence Day”🇺🇸
kinda feel like that was a sausage party reference lol. love the video as always!
Is there a good alternative for a binder rather than milk powder?
I like that 3rd grind tip!
a great technique for a tighter bound sausage!
Awesome vid, happy 4th mate! Would wagyu fat stay enough in the emulsion for wagyu dogs?
Great video gonna do this this weekend ! Happy 4th !
Brad with the timely upload!
Bradley, we need to see a video of you making half smokes. Which are very popular in the MD/DC/VA area.
So you leave the skins on when you smoke them. Do the skins allow the smoke to pass through?
Almost a year and no answer. Yes, cellulose casings are smoke permeable.
These looks super yummy!! Can’t wait to try some!! Thanks for the awesome recipe and technique!! ❤️
Just popping in to say nice 'Me Myself and Irene' Reference 😉
Sounds like a Katydid in the background
Nice dogs!
Looks great. You should look into the Seattle dog street dog, grilled sausage, sautéed onions and cream cheese. Tastes so good at 2:00am
Saw you first with Guga … a then saw your Foot Long Doogies…. Hey Man… i’m a Fan . Salut Copain from Québec City 🤙🤙😎
Made these with ground up skin-on chicken thighs and I’ll never buy those horrible pale chicken franks from the store again. These are the real deal. Thanks Bradley, you rock!
They look great! Your awesome dude
I dont have cellulose casings...would collegan or natural ones work as well??
Solid reference from me,myself and Irene haha
You had way too much fun in this video. Especially with the 2 finger action during casing
That looks incredible 🥹🥹
That was magical. Thanks for the foot long experience.
Awesome great video love the hot dogs one thing I wish you would do though is kind of give her the measurements it would help out some of us just learning how to do it better just briefly go over how you figure out how much to put in there
Those sound like cicada’s
Awesome channel, I’ve elevated my BBQ skills so much thanks to you! love the Me,Myself and Irene reference! Hilarious!
I keep seeing people mention that, where was the reference?
Why smoke the with walnut if they have the cellulose on them? Does the smoke penetrate?
Yes.
Sorry I'm late to the party, but I can't wait to try these! You have the best videos and info!
Loved me myself and Irene reference LOL
Brad, do you have to use high temp milk powder?
Nice work!!
That's definitely a winner
I dig the channel man, keep doin what you're doing. I also have that same kettle grill and love it. Awesome reference to Me, Myself and Irene!
Where was the reference?
Really loved that video of the brisket you made in the GUGA channel. I had to follow you after watching such deliciousness. Very nice content by the way...highly recommended. Hope you had a great 4th of July next to family and loved ones.
🙏
Me myself and Irene lmao. Love that movie man!
3:15 cookie dough yum
These look amazing. Put some your Texas chili on one of those and it might be the best chili dog ever.
Lol! The sound he makes each time he chomps down on a hot dog...
Lmao..me,myself and Irene! Don't forget " it wasn't for me "🤣🤣🤣🤣
Damn! Never saw the puppers jump that high before!!😳😳👍🏻👍🏻
Man I’m proud of you too. Got to try that recipe , thanks for sharing
Friggin nice ween bruh!!
What are your thoughts on seasoning the meat between grinds, running the seasonings through the grinder to mix them in?
I used to do it that way, it just makes more of a mess in the grinder, especially with the milk powder
Had an idea the other day about a “philly cheesesteak sausage”. Beef ribeye with onions, peppers, and some high-temp provolone or something like that. Still saving up for my own sausage making gear and then it’ll be a lot trial and error with beginner level recipes before I’m ready to attempt such a thing. Would love to see you knock it out of the park in the meantime!
I’m here for that..
Already in the works!
Can you make them without the curing salt?
Happy 4th Bradley. I'm seeing more and more uncured hot dogs. Any advantages? Would your recipe remain the same; just leave out the pink salt?
uncured us just a marketing gimmick, they use celery seed powder which is full of nitrates as opposed to pink salt which is pure nitrate. it the same compound but celery is natural and makes people feel better.
its like adding mushroom powder and saying "no msg added"
I'd like to see your take on East-Texas style Hot Links or "Hot Guts" sausage.
Hey Brad, i think those hotdogs would go well with the chilli cheese fritos you made to make some bangin chilli dogs with the added crunch of crushed fritos on top
Brad can I ask how the smoke penetrates the cellulose please mate
That’s it, I’m buying a stuffer and trying this for my first sausage recipe! Was the last time you had a foot long a Fenway frank watching the Sox? Well done, Another great video Brad, keep up the good work!!!
I really appreciate your videos you're a crack up but I will make some of these hot dogs. It looks so good and you made them sound good thank you
Sausage can make with sous vide?
yup!
@@ChudsBbq can you suggest temperature and time ? Thank you so much.