The commentary at the end was amazing. Hearing 3 pit masters discuss seasoning and what proteins compliment each other was truly valuable for the backyard cooks! Bring blake and other pit masters on more often!
I wish my wife looked at my sausage like those guys looked at yours 😂 This is quickly becoming one of my favorite channels on TH-cam. Funny but not overdone and very informative. I’ve been wanting to try making sausage and that’s how I discovered your channel. Keep up the great videos man!
Thanks Glen! Good shout out and collab to this channel. Meatatarian here is satisfied, it was subscribe at first sight. Stoked to watch all your vids Bradley.
Yes! You got Blake on 👍. Thanks to Kevin's BBQ Joints, I've been following Blake for a while now. He seems like a great guy, that's putting out great bbq. I'm out in SoCal and really need to get to Austin, TX, and Martin, TN (and tons of other places) to try y'all out. Y'all are putting out AMAZING bbq. Keep up the good work B & B. ✌️
It will take a while but I’ve watch and thumbs up every video and going to rewatch from to back like a good sitcom lol and add a comment! After this I’m 4 down just a few more to go.
So I clicked on the vid thinking it would be some dude grilling a sausage he picked up at his local QuikMart. Imagine my delight when I discovered it’s an actual sausage making, cooking and eating video. AWESOME! I couldn’t hit that SUBSCRIBE fast enough. Gonna dig around the archives and can’t wait for whatever you got planned for the future.
I’d like to see you do something with venison I hunt in New York and it gets complicated sometimes same stuff all the time . I’d love to do some bbq with it - I already mix it with pork but I’d like to see some of your ideas
Hi Bradley, did you throw all of those Sausages into an ice bath to stop the cooking process after removing from the smoker at the lower smoking temperature? Also, to keep them fresh longer do you freeze them in vacuum seal until you need to take some out to cook and eat?
Bradly Chuds BBQ I am curious are you using high temp powdered milk or regular powdered milk ? and I recently made some El Pastor sausages using Pineapple that I over dehydrated myself didn't split the casing wasn't mushy ? not saying it was perfect our dog liked it lol ...
Man, Im so glad that I discovered your channel .. amazing content... Im from Brazil and planning to travel to usa... Would love to make a visit and pay some beers and barbecue some traditional gaúcho style churrasco for you guys... For this video... I would've fry that turkey skin and turn them in flakes and ad to the sausages... Greetings from Rio Grande do Sul Brazil
Bradley - what spray do you use on your cutting board? I have a wooden cutting board, but I want to make sure it's disinfected, and I want to try and get the smell out after every cook.
Your snags look amazeballs!!! How about cooking a protein that you probably wouldn’t be familiar with? In Australia we eat both of the animals on our national coat of arms, the kangaroo and the emu (e-myoo - have to get the pronunciation right). It would be interesting to see how you handle either or both of them on your pit.
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The commentary at the end was amazing. Hearing 3 pit masters discuss seasoning and what proteins compliment each other was truly valuable for the backyard cooks! Bring blake and other pit masters on more often!
I wish my wife looked at my sausage like those guys looked at yours 😂 This is quickly becoming one of my favorite channels on TH-cam. Funny but not overdone and very informative. I’ve been wanting to try making sausage and that’s how I discovered your channel. Keep up the great videos man!
16.8k subs as of november 2020. I expect this channel to hit a million soon
Look at this guy. The whole procedure looks super smooth and easy at his hands. What a prof!
Blake's one of the coolest guys in the biz! Nice to see you've showcased one of his signature items.
Pretty sure your videos are the only thing I like coming out of Austin!!! lol
I tried the recipe and it is DELICIOUS! Keep the great work! Love your channel up here in Canada EH
Looks really good... Amazingly I am still finding videos that I haven't seen.
Great job! This is probably the first series that I've looked forward to a new video coming out each week. Keep them coming!
Great recipe have made 30 pounds so far and everyone loves it keep up the sausage
recipes great job.
That was mouthwatering just looking at it
And I am going to try it
Nice job! As a novice I certainly appreciate videos like these. Keep doing what you are doing brotha.
Fire management video please! 🙏🏽. Killer Vids and recipes as always.
Amazing looking sausages! When can I stop by?
Hey it's Glen!
Thanks Glen! Good shout out and collab to this channel. Meatatarian here is satisfied, it was subscribe at first sight. Stoked to watch all your vids Bradley.
Also just subbed thks to Glen 8)
I subbed up here after your recommendation! and now i see a man giving his tinman a hand job on youtube! What do you have to say for yourself??!
;)
Yes! You got Blake on 👍. Thanks to Kevin's BBQ Joints, I've been following Blake for a while now. He seems like a great guy, that's putting out great bbq.
I'm out in SoCal and really need to get to Austin, TX, and Martin, TN (and tons of other places) to try y'all out. Y'all are putting out AMAZING bbq. Keep up the good work B & B.
✌️
This is a recipe I am going to try. Great job, Brad
What about a video on a Texas style “bowl of red” using some smoked beef? That would be cool!
Bradley, where did you get your apron? I need a good manly bbq apron! Love the videos. New fav on TH-cam
Manly apron? A heavily stained tank top!
It will take a while but I’ve watch and thumbs up every video and going to rewatch from to back like a good sitcom lol and add a comment! After this I’m 4 down just a few more to go.
Make it look so easy! Awesome content man
#cleanween #stiffpeen
So I clicked on the vid thinking it would be some dude grilling a sausage he picked up at his local QuikMart. Imagine my delight when I discovered it’s an actual sausage making, cooking and eating video. AWESOME! I couldn’t hit that SUBSCRIBE fast enough. Gonna dig around the archives and can’t wait for whatever you got planned for the future.
Yes I did notice the haircut. Looks great brother!
Looks amazing. I'm definitely gonna have to get a grinder thing
I’ve watched all your vids. Put simply they’re fn awesome 👏
Good tip on Blakes BBQ... gonna head there!
Just tore off a batch of these, Lot of work, but the test was great. Looking forward to getting them in the smoker
I love sausage and I can almost taste it.👌
I’d like to see you do something with venison I hunt in New York and it gets complicated sometimes same stuff all the time . I’d love to do some bbq with it - I already mix it with pork but I’d like to see some of your ideas
Can’t wait to try Blake’s bbq.
I almost spit my tea when you said ooo mr tinman😂🤣 the sausage looks delicious!
Hello, I'm French and I'm going to make your recipe
After the first smoke, can you vacuum seal them and fry in a pan later? If so how long will they keep in the fridge, or freezer?
Damn man the sausage looks good. Luv that smoker. Great vid man. Thanks
Looks amazing
Bradley...you're f@%kin' killin' me....can't wait to make these......
Love it.. you the man
Well done, love the meat mixture you used. I am looking for non-pork skin casing options and would appreciate any suggestions.
As they say where I'm from that's a proper job. Excellent video as usual.
Hi Bradley, did you throw all of those Sausages into an ice bath to stop the cooking process after removing from the smoker at the lower smoking temperature? Also, to keep them fresh longer do you freeze them in vacuum seal until you need to take some out to cook and eat?
Bradly Chuds BBQ I am curious are you using high temp powdered milk or regular powdered milk ? and I recently made some El Pastor sausages using Pineapple that I over dehydrated myself didn't split the casing wasn't mushy ? not saying it was perfect our dog liked it lol ...
Awesome, you forgot to tickle the casing on the stuffer.
What is the prep station made from. Love the idea that it doubles as a cutting board.
Man, Im so glad that I discovered your channel .. amazing content... Im from Brazil and planning to travel to usa... Would love to make a visit and pay some beers and barbecue some traditional gaúcho style churrasco for you guys... For this video... I would've fry that turkey skin and turn them in flakes and ad to the sausages... Greetings from Rio Grande do Sul Brazil
Bradley - what spray do you use on your cutting board? I have a wooden cutting board, but I want to make sure it's disinfected, and I want to try and get the smell out after every cook.
That looks delicious.
Wow!! those look amazing 11👌🏻
Amazing. Can you dona video on smoked cheese?
Whats up chuddster!! Looks amazing will try
Your snags look amazeballs!!! How about cooking a protein that you probably wouldn’t be familiar with? In Australia we eat both of the animals on our national coat of arms, the kangaroo and the emu (e-myoo - have to get the pronunciation right). It would be interesting to see how you handle either or both of them on your pit.
Looks good
@@joechimento7934 Ya I'm looking forward to trying these as well. I like the turkey idea.
hi Chuds , which smoker is of your preference Offset or revese flow.greetings from Mexico.
Bradley have you ever used collagen casings for sausage?
Pastrami Brisket next please 🙏
Subbed after the shout out over on Glen & Friends Cooking. His channel is amazing, and I knew this one would be too. What a great video.
made this comment when you were singing to your grinder, and now im following it up after the tin man hand job. This channel is AMAZING.
Have you done any other Beef and Turkey sausage again since?
I like to know where you got your knife set
It’s a bread knife
Nice video like to try
What kind of cleaner did he spray on the board?
You should make Frito pie sausages. I've seen them at a few resturants.
Great job! Howdy from San Antonio. Man I'd drive up there for some of those weenies.
In college I worked at a turkey plant and the skin goes into the franks and bologna not the sausage, good call on your part.
The initial smoke do you take it to a certain temp or is it just to get smoke on it?
@Nathan Hamilton 150 would be the smoker not the IT.
Thank you im new to sausage making and trying to learn as much as I can.
How long can they be in the fridge for ???
hello sir , why didnt u use the binder ?
Bet that would make a damn good burger as well
Anyone know what kind of cutting board cleaner that was?
This sausage is a perfect 10, I see!
Where did you source that turkey breast?
Nice lookin sausage my bearded brother
Thru the miracle of time
Join the Chud Club on FB!
facebook.com/groups/2606328682991108/?ref=share
I won first prize with this recipe at my friends "sausage party".
Dude you are a giant when standing to the other guys
Bbq tri tip the right way.
Why did you add pink salt to a fresh sausage?
Do a beef cheek sausage next
What’s the shelf life?
Crazy that I'd write you looked like such a young buck only three years or so ago on my second or fifth view through.
Yoo this dude is pretty funny
How can I order some of these and have them shipped to Ohio?
Pimento Cheese...... MMMmmmmmmmmm
Pretty sure he forgot to add a cure accelerator to this one day sausage since he used pink curing salt
If you did that to Mr Tin Man a little longer, you wouldn't have had to add cheese.
⭐️⭐️⭐️⭐️⭐️
Some fried hot chicken sandwiches .
Sausage mountain
Almost dropped an f bomb there
#clean weenie! 🤣
im gonna meatloaf this
#Cleanwein
oh did you get a haircut?
I like the content, I hate the shouting. No subscription, sorry :(