Dear Bradley, I wanted to thank you very much. Few month ago I quit my job in a startup and just last week I created my company here in France, in the Paris area and I'm gonna smoke some sausages, ribs and briskets. Curiously, these cuts are not well known at all in France and I'm hoping the market is gonna respond well to this marvelous food. Love your vids, man, such an inspiration you are !!
That is a massive (and quite risky) career jump to make, props to you for having the courage to do that and hope it works out very well for you. Cheers.
Let the customers know you are open, and let them smell your food from a little distance, all people know when they are close to a bakery, smell attracts
Brad, you’re my inspiration as a foodie and BBQ fanatic. I was in a really dark place for about 3 years and it’s not a stretch to say that your channel quite literally saved my life. I watched you during all four rounds of my chemo, all my hospital visits, and all my depressive episodes; and you’ve made me laugh every single time. For that, I am eternally grateful.
**FLY HELP** Plant all or a mixture of: lavender, lemongrass, basil, and mint around your table in pots. It’s a natural deterrent for flys. I have a huge problem in my backyard as well and this nearly eliminated them around my food. I’m sure if you had these plants set up around your filming area it would reduce or eliminate them. Also, who doesn’t like fresh mint for a hot summer day mojito..
Bradley - Since you have the Woodwind Pro you can cold smoke without the pellet tube, you can use the fan from the grill and the smoke box. Camp Chef has a nice video showing how to do it.
Bradley, I just made my first homemade sausage thanks to your inspiration. The texture and flavor was amazing, and so much better than most smoked sausage you can buy off of the shelf. Thanks to your guidance I ended up with a good snap. I'll be ordering some of your sausage mix for next time to make it even easier. Thank you for the inspiration.
First of all I'd really like to thank you for your content. With fathers day coming up maybe a series of sausage videos with ideas that we can do. And if i can make a personal request, maybe a sausage involving pimento cheese or maybe blue cheese and caramellized onion?
I like to add real small wood chips with the pellets in the tube. Adds a little more smoke flavor. Of course, it's mostly pellets, or it won't smolder and smoke. Another great how-to from Chubds!
Love this guy!!!So I'm going to give you a little pro tip. When making rings tie the casing in a single over hand knot and then with a little butcher twine tie off the ring. Simple and effective. Keep up the great work
We make smoked sausage on the pellet vertical every year. The Pit Boss Series 7 smoke setting is 120f, next step up is 150. This makes it work out well and able to knock out 50# in a day. Over 20" of free hanging space.
I have to say Bradley Robinson is the ultimate T's he throws these reverse flow smokers videos up and then stops and shows us how to make sausage man I'm going through withdrawals I'm trying to figure out how I'm doing mine and it's just not helping to know how to make sausage love it keep up the good work Mister Robinson I'd love to come down there and try some barbecue one day
The Masterbuilt Gravity series will hold steady at 150 degrees and impart a perfect smoke. I just received your starter kit and will try this on Monday. Love your videos. keep it up. Thank you..
I was wondering if you would do a video on making dried sausage. I lived in Fredericksburg Texas for 33 years and loved the dried sausage from Dutchman's. I have since moved away and miss it. I would love to learn how to make my own.
Jalapeno cheddar is such a great combo for sausages. I'm in the process of making a fermented jalapeno and cheddar summer sausage now. Can't wait for it to lose 15 to 20% moisture content so I can call it done! Thanks for all the great content!
You got to combine whatever meats and spices. I like mustard, sage, cumin, and black pepper the best. And Chiles. And you put that in a casing (pig intestine) after you grind it all together. Dig a pit on a hill, and line the inside with logs. Make a roof, and bury it with a small hole. Inside, hang up the casings, strips of meat for jerky and the pemmican on a table or stone slab. Then, oak, and hickory wood chips, are added to a fire. Fill the room with smoke. Then add leaves, walnut leaves, and hulls. And sage. And more hickory and oak chips. You can do that until the meat dries and sweats, and darkens from the oils. Then, seal the whole thing up, heat inside and all. You want it hot. It should basically slow-cook the meat... to around 165 degrees. All winter, it's dry and cold in there, so it dry ages. When the snow melts, get everything out, and it's ready to consume or store.
Great Video, I love the technique, I wish we knew what the spice profile was in this, I don’t usually use anything premade in my sausage making. Thanks for showing us this awesome technique
Wanted a pellet grill/smoker for christmas but I couldn't make it happen, so I got a pellet tube off Amazon, been really happy with it on my normal grill!
Oh dude, a sausage like that fresh off the cook. Mouth watering, however I suspect if it's left to chill a bit more and firm up the juices. Slice it thin, like a quarter inch thick slices to mix in with fresh mac and cheese, or stand alone lightly charred in slices with a rough mustard to dip, some nice pickles with pickled onions and sauerkraut. A good crusty baguette piece garlic buttered and toasted. A light beer frosty cold. Yeah, that's sitting on the porch to watch the sunset kind of finger food.
To help with the flies, maybe you could get one of those like retractable mesh screens and attach them to your outdoor patio. Or maybe like a citronella candle.
If you want to help with the fly problems you should plant some plants that repel flys plus you can buy one of those super strong fly baits where they fly into a jar and they get stuck and die but you have to put that far away cause it's going to get really bad before it gets good
Every time I hear snip the tip my mind goes straight to Robin Hood Men in Tights and I can't help but chuckle. Love your work, I've taken on a few of your ideas and my links are getting tastier! Cheers from Straya.
@Cosmo Can Cook man from what I can tell, yes. My buddy tried it too and I think it's got eucalyptus or something in it that bugs and rodents hate. My buddy put it on his trash can, like he rubbed it all over it, and no more flies.
Looking good! I have a bunch of relatives visiting over Memorial Day weekend. Going to have to whip up a batch of these... I use a similar smoking method with my electric smoker. The unit itself is turned off and the smoke comes from an A-MAZE-N pellet maze smoker. Works like a champ.
HOLY MOTHER OF GOD! After watching this and the stuff you have done in the past I'm about ready to bite the bullate and get what I need to make sauge. I'll be working with an offset smoker and a webber but I know I can make it all work.
Sausages look awesome! Also officially have a recipe Im dying for you to try. Calling it the Strami-Smash Lol. Its a smashburger pattie topped with american cheese and two fatty slices of smoked brisket pastrami on a bakery brioche bun. The only other topping is a special sauce composed of primarily mayo, a little bbq sauce, little honey, and some roasted garlic. The simplicity but potency of the burger is insane. Probably the best burger I’ve ever had, thanks for all your inspiration.
I use a smoke tube all the time. I did 3 full slabs of bacon Sunday. I am already thinking about some rods to allow me to hang things in my chud box. It should work well with a smoke tube as well.
I made a batch of jalapeno cheddar sausage using your starter pack last week, and it turned out great! I cold smoked in my WSM, but the Tilamook didn't hold up as well as I liked on final cook. I probably overdid it on the temp a bit. Maybe I'll dust off the ol' pellet grill, it's pretty lonely in the back of my garage.
I ordered some of the sausage mix while watching your video where you announced it. I tried it with and without the pink salt but as Brad said my pellet smoker would only go as low as 180. In any event they were both good. Te batch with the curing salt had a richer color. The sausage mix as he says is a great foundation to be be built on. It's pretty good by itself but I plan to add more stuff to the meat before casing. Good job Bradley!
Just got a package of Nice and Plump yesterday and got a pork butt defrosting in the refrigerator. Was thinking of going spicy Italian but the jalapeño cheddar sounds good too.
Funny I just did this Sunday in my woodwind pro cause I was feeling lazy and didn’t want to fire up the pit. Came out awesome. Used the smoke box on fan mode and used a torch to catch the wood chunks. Great results!!
Wow - These look awesome and easy. - I just bought a proper meat grinder, so I'm ready to make sausages! - I like this jalapeno - cheese style. - Thanks, Cheers!
Cool idea man. I have a Pit Boss 1150 and it only goes as low at 180. So I have made a lot of sausage on it but I have to keep the lid raised up about 6 to 8 inches to keep the actual temp at the meat around 150...of course, I lose a lot of smoke doing it that way. So my links are good but not as smoky as I would like. This idea here is awesome. I use a smoke tube also but didnt know if I could only use that without heat like you did or if it would make the sausage taste bitter with smoke only from the tube. Glad you tried this. I will definitely try this on this coming weekend as I plan to make some hot links east Texas style and some homemade garlic sausage links as well.
Here's your FLY deterrent. I can't take credit for it but 2 years ago I started using chunks of Irish Spring soap...YES Irish Spring and it works great.
The name of you sausage starter pack made laugh! Nice branding for your followers. I'm curious what would be your take on portuguese churizo sausage. I know its cured, dryed and all but still would like to see how you would do it. ;-p
I’d like maybe a series of pellet grill cooks. I know it’s not your favorite, but for normal guys that have a weekday job, most of the time I find the pellet grill much more convenient to fire up for a weekday cook rather than some other cookers.
Great video as always Bradley! Can you do a video where you smoke the sausage on a Weber kettle? I’m curious to see how you would set it up for cold smoking! Some of us only have Weber kettle and want to get into the sausage game!
Thanks Brad. I’ve been trying to make sausage on my pellet grill a few times but it never comes out good enough to brag about. Definitely gonna grab up some of your starter packs asap and give it another go.
Hey I have experimented with pre made un cooked and un smoke sausages I smoked them at 150°F for 2-4 hours and they come out really good thats with out the curing salt
Hey chud, have you ever tried leaving the tails on each side of the sausage, grab them while the sausage is flat on the table, and spin? That's how I was taught when using natural casings, it's quite satisfying to do, and will nicely "pack" the sausage, as well as giving it that c shape, because it's the natural shape of the intestines
I like jalapenos and Serrano peppers. I find the Serrano peppers to be much more consistent with the level of heat. I never know what I'm going to get with the jalapenos now-a-days... food for thought. Fellow Texans.
Lookin good man. Have you tried the cold smoke feature with the smoke box? I realize that doesn’t translate to a very large percentage of the pellet grill owners, just curious.
Hey Bradley, brilliant job and would love the ingredients but I can’t see a list? I will swap out the Miller with a VB, very popular brew in Melbourne Australia. Cheers Dave
Hey Chud, have you thought of putting up a mosquito net around your porch to keep those pesky flies and other bugs away? That might make your grilling/bbq evenings more enjoyable!
Dear Bradley, I wanted to thank you very much. Few month ago I quit my job in a startup and just last week I created my company here in France, in the Paris area and I'm gonna smoke some sausages, ribs and briskets. Curiously, these cuts are not well known at all in France and I'm hoping the market is gonna respond well to this marvelous food. Love your vids, man, such an inspiration you are !!
That is a massive (and quite risky) career jump to make, props to you for having the courage to do that and hope it works out very well for you. Cheers.
Hey good luck man. I really hope business takes off and I hope you make some good and proper smoked bbq
Let the customers know you are open, and let them smell your food from a little distance, all people know when they are close to a bakery, smell attracts
@iegrisan is it a restaurant ? If yes what’s the name? Good luck!
Never in my life have I thought about French BBQ. But it sounds like it would be good!
Brad, you’re my inspiration as a foodie and BBQ fanatic. I was in a really dark place for about 3 years and it’s not a stretch to say that your channel quite literally saved my life. I watched you during all four rounds of my chemo, all my hospital visits, and all my depressive episodes; and you’ve made me laugh every single time. For that, I am eternally grateful.
Idk about you guys, but one of my favorite parts of Bradley’s vids are seeing what crazy supplies he’s got in his BBQ tool pouch 😂😂
I always watch this knife roll to see what odd little trinket is in there. He's just a really thoughtful and entertaining person.
Mini m&m's are a must when making smokey sausages.
The more weird thing is that he only uses the same knife EVERY time lol. Why have a knife roll?
**FLY HELP** Plant all or a mixture of: lavender, lemongrass, basil, and mint around your table in pots. It’s a natural deterrent for flys. I have a huge problem in my backyard as well and this nearly eliminated them around my food. I’m sure if you had these plants set up around your filming area it would reduce or eliminate them. Also, who doesn’t like fresh mint for a hot summer day mojito..
He lives in Texas. There isn’t much help for flies.
Bradley - Since you have the Woodwind Pro you can cold smoke without the pellet tube, you can use the fan from the grill and the smoke box. Camp Chef has a nice video showing how to do it.
Yes. I used it to cold smoke cheese. It worked perfect.
Bradley,
I just made my first homemade sausage thanks to your inspiration. The texture and flavor was amazing, and so much better than most smoked sausage you can buy off of the shelf. Thanks to your guidance I ended up with a good snap. I'll be ordering some of your sausage mix for next time to make it even easier. Thank you for the inspiration.
Thanks for another great video. Since a pellet grill is my primary pit, I cant wait to cook these
Chud you are hands down the best foodtuber / bbq'er and inspired me to try so many of your recipes. Keep up the fantastic work man.
Whenever Brad makes sausages anyone else wait for the 4:06 mark? 😄
First of all I'd really like to thank you for your content. With fathers day coming up maybe a series of sausage videos with ideas that we can do. And if i can make a personal request, maybe a sausage involving pimento cheese or maybe blue cheese and caramellized onion?
I think you have a great channel. Pray that you grow. You deserve it because its like we are in the backyard!
Simple, delicious, and straight to the point. This guy knows his stuff 🤠👍
Thanks for another GREAT video - inspirational as usual, Brad!
I like to add real small wood chips with the pellets in the tube. Adds a little more smoke flavor. Of course, it's mostly pellets, or it won't smolder and smoke. Another great how-to from Chubds!
You can go 40/60 on those wood chips,better tasting smoke, but it won’t last as long as 100% pellets
Thanks for making this pellet smoker version of sausage making video. 👍🏽
Love this guy!!!So I'm going to give you a little pro tip. When making rings tie the
casing in a single over hand knot and then with a little butcher twine tie off the ring. Simple and effective. Keep up the great work
We make smoked sausage on the pellet vertical every year. The Pit Boss Series 7 smoke setting is 120f, next step up is 150. This makes it work out well and able to knock out 50# in a day. Over 20" of free hanging space.
Is the series 7 still working for you? I’ve read a few negative reviews so I figured I would ask.
@@Wakeywhodat Runs like a Champ. I make hundreds of Pounds of Sausage every year. Just last week I smoked Salmon.
@@RiggerBrew Thanks!
@Wakeywhodat I got one I'm so scared reading the reviews
I have to say Bradley Robinson is the ultimate T's he throws these reverse flow smokers videos up and then stops and shows us how to make sausage man I'm going through withdrawals I'm trying to figure out how I'm doing mine and it's just not helping to know how to make sausage love it keep up the good work Mister Robinson I'd love to come down there and try some barbecue one day
LOL I just love that little addition you add ❤
The Masterbuilt Gravity series will hold steady at 150 degrees and impart a perfect smoke. I just received your starter kit and will try this on Monday. Love your videos. keep it up. Thank you..
I was wondering if you would do a video on making dried sausage. I lived in Fredericksburg Texas for 33 years and loved the dried sausage from Dutchman's. I have since moved away and miss it. I would love to learn how to make my own.
Jalapeno cheddar is such a great combo for sausages. I'm in the process of making a fermented jalapeno and cheddar summer sausage now. Can't wait for it to lose 15 to 20% moisture content so I can call it done! Thanks for all the great content!
Just a suggestion, look into the Dyna-trap to help with the flies. We use one at my moms house in San Antonio and it helps out.
You got to combine whatever meats and spices. I like mustard, sage, cumin, and black pepper the best. And Chiles.
And you put that in a casing (pig intestine) after you grind it all together.
Dig a pit on a hill, and line the inside with logs. Make a roof, and bury it with a small hole.
Inside, hang up the casings, strips of meat for jerky and the pemmican on a table or stone slab.
Then, oak, and hickory wood chips, are added to a fire. Fill the room with smoke. Then add leaves, walnut leaves, and hulls. And sage.
And more hickory and oak chips.
You can do that until the meat dries and sweats, and darkens from the oils.
Then, seal the whole thing up, heat inside and all. You want it hot.
It should basically slow-cook the meat... to around 165 degrees.
All winter, it's dry and cold in there, so it dry ages.
When the snow melts, get everything out, and it's ready to consume or store.
Great vids Bradley, step by step instructions are awesome!
Kudos on sharing your knowledge and experience!!
Northern Ontario Canada 😉👍🇨🇦🍻
Great Video, I love the technique, I wish we knew what the spice profile was in this, I don’t usually use anything premade in my sausage making. Thanks for showing us this awesome technique
Wanted a pellet grill/smoker for christmas but I couldn't make it happen, so I got a pellet tube off Amazon, been really happy with it on my normal grill!
Oh dude, a sausage like that fresh off the cook. Mouth watering, however I suspect if it's left to chill a bit more and firm up the juices. Slice it thin, like a quarter inch thick slices to mix in with fresh mac and cheese, or stand alone lightly charred in slices with a rough mustard to dip, some nice pickles with pickled onions and sauerkraut. A good crusty baguette piece garlic buttered and toasted. A light beer frosty cold. Yeah, that's sitting on the porch to watch the sunset kind of finger food.
To help with the flies, maybe you could get one of those like retractable mesh screens and attach them to your outdoor patio. Or maybe like a citronella candle.
We’ve also used fly eliminators for arbico organics and a few fly strips hidden in problem areas and it’s helped a lot
Thank you for sharing your knowledge! I bought a Traeger pellet grill last year and the meals keep getting better and better! 👏👍
If you want to help with the fly problems you should plant some plants that repel flys plus you can buy one of those super strong fly baits where they fly into a jar and they get stuck and die but you have to put that far away cause it's going to get really bad before it gets good
Every time I hear snip the tip my mind goes straight to Robin Hood Men in Tights and I can't help but chuckle. Love your work, I've taken on a few of your ideas and my links are getting tastier! Cheers from Straya.
Use Irish spring. Rub it all over your fence and trash cans as well as around your patio
Does that really work??
@Cosmo Can Cook man from what I can tell, yes. My buddy tried it too and I think it's got eucalyptus or something in it that bugs and rodents hate. My buddy put it on his trash can, like he rubbed it all over it, and no more flies.
Sausage perfection, right there. They look great! Cheers! 👍🏻👍🏻✌️
Loved the easy recipe and can't wait to give this a try. Cheers chud😊
The official taste test remains the best part of your videos. That sausage does look fantastic.
Those look magic. Can you make one with sauerkraut and mustard powder and Swiss?
Beautiful clip fella..just knocked out a home made cream cheese for stuffed jalapeños wrapped in home made bacon...lol all kinds of delish
Looking good! I have a bunch of relatives visiting over Memorial Day weekend. Going to have to whip up a batch of these... I use a similar smoking method with my electric smoker. The unit itself is turned off and the smoke comes from an A-MAZE-N pellet maze smoker. Works like a champ.
Thanks Bradley!
Always like your videos. Informative and entertaining.
HOLY MOTHER OF GOD! After watching this and the stuff you have done in the past I'm about ready to bite the bullate and get what I need to make sauge. I'll be working with an offset smoker and a webber but I know I can make it all work.
Sausages look awesome! Also officially have a recipe Im dying for you to try. Calling it the Strami-Smash Lol. Its a smashburger pattie topped with american cheese and two fatty slices of smoked brisket pastrami on a bakery brioche bun. The only other topping is a special sauce composed of primarily mayo, a little bbq sauce, little honey, and some roasted garlic. The simplicity but potency of the burger is insane. Probably the best burger I’ve ever had, thanks for all your inspiration.
I didn't know m&ms made knives! Love the one in your knife roll out! Lol that gave me a good laugh
I use a smoke tube all the time. I did 3 full slabs of bacon Sunday. I am already thinking about some rods to allow me to hang things in my chud box. It should work well with a smoke tube as well.
Great video!! Can you tell
Me if i don’t want to use the pink salt what temp and how long to cook the sausage on the pellet smoker.
Thanks
I made a batch of jalapeno cheddar sausage using your starter pack last week, and it turned out great! I cold smoked in my WSM, but the Tilamook didn't hold up as well as I liked on final cook. I probably overdid it on the temp a bit. Maybe I'll dust off the ol' pellet grill, it's pretty lonely in the back of my garage.
I ordered some of the sausage mix while watching your video where you announced it. I tried it with and without the pink salt but as Brad said my pellet smoker would only go as low as 180. In any event they were both good. Te batch with the curing salt had a richer color. The sausage mix as he says is a great foundation to be be built on. It's pretty good by itself but I plan to add more stuff to the meat before casing. Good job Bradley!
To help eith flies get a Pop Fly Trap and it will keep them away. Awesome video 👏🤙
What was the inside temp of the grill during the smoke tube stage?
Man Chud, those look friggin amazing!
What pellets do you use
Just got a package of Nice and Plump yesterday and got a pork butt defrosting in the refrigerator. Was thinking of going spicy Italian but the jalapeño cheddar sounds good too.
Hahah " if you just want a week night sausage"... who doesn't my friend who doesn't. Love the cooking.
Funny I just did this Sunday in my woodwind pro cause I was feeling lazy and didn’t want to fire up the pit. Came out awesome. Used the smoke box on fan mode and used a torch to catch the wood chunks. Great results!!
Bradley that is some great looking sausage. Looks like a pretty slick technique also. Will be trying this out. Thanks...
I wish I could go! Looks good fellas! Great job 🔥
Wow - These look awesome and easy. - I just bought a proper meat grinder, so I'm ready to make sausages! - I like this jalapeno - cheese style. - Thanks, Cheers!
Cool idea man. I have a Pit Boss 1150 and it only goes as low at 180. So I have made a lot of sausage on it but I have to keep the lid raised up about 6 to 8 inches to keep the actual temp at the meat around 150...of course, I lose a lot of smoke doing it that way. So my links are good but not as smoky as I would like. This idea here is awesome. I use a smoke tube also but didnt know if I could only use that without heat like you did or if it would make the sausage taste bitter with smoke only from the tube. Glad you tried this. I will definitely try this on this coming weekend as I plan to make some hot links east Texas style and some homemade garlic sausage links as well.
Here's your FLY deterrent. I can't take credit for it but 2 years ago I started using chunks of Irish Spring soap...YES Irish Spring and it works great.
Bradley, You are the Man! There’s a 🐍 in my boot!😮
Great video once again going to look at getting into sausage making this year hopefully
Thanks Bradley. Learned something important from this video.
The name of you sausage starter pack made laugh! Nice branding for your followers. I'm curious what would be your take on portuguese churizo sausage. I know its cured, dryed and all but still would like to see how you would do it. ;-p
Bruuuuuuhhhhh…I choked on my drink when the “snake in my boot” part came in. Hilarious.
Two Things: always add beer, not flavorless water. And Senor Chud = Sausage Yoda!
I’d like maybe a series of pellet grill cooks. I know it’s not your favorite, but for normal guys that have a weekday job, most of the time I find the pellet grill much more convenient to fire up for a weekday cook rather than some other cookers.
Thank you for letting us know we can just use the smoke tube to cold smoke. I'm going to do this in my recteq BFG.
Love the passion you have.
This makes me want to try making sausage👍😊
Great video as always Bradley!
Can you do a video where you smoke the sausage on a Weber kettle?
I’m curious to see how you would set it up for cold smoking!
Some of us only have Weber kettle and want to get into the sausage game!
Thanks Brad. I’ve been trying to make sausage on my pellet grill a few times but it never comes out good enough to brag about. Definitely gonna grab up some of your starter packs asap and give it another go.
“THERES A SNAKE IN MY BOOT!” 😂
Chud, these look amazing dude! Great job
Hey I have experimented with pre made un cooked and un smoke sausages I smoked them at 150°F for 2-4 hours and they come out really good thats with out the curing salt
Lmao the “let’s fire up the pit” got me. Hahah
Just curious what wood were the pellets you used?
They look wonderful, trying this for sure. Not sure how easy it is to source real casings here, (Nova Scotia).
I mix B&B wood chip’s with the pellets and get 4 hours of burn time out of the smoke tube with great results 😊
Love watching you work that sausage meat.... have you tried candied jalapeños and pineapple sausage? Would love to see your take on it.
Where do you get your casings?
Hey chud, have you ever tried leaving the tails on each side of the sausage, grab them while the sausage is flat on the table, and spin? That's how I was taught when using natural casings, it's quite satisfying to do, and will nicely "pack" the sausage, as well as giving it that c shape, because it's the natural shape of the intestines
I am literally doing your beef fat tortilla recipe while watching this lol and im in the UK !
Every time I watch your sausage videos it makes me want to try making sausages . . . Guess I need to go buy a grinder and sausage stuffer
Smoke tube ordered, can’t wait to sausage it up.
The kid with the hat. Best part of the video!🤣
I like jalapenos and Serrano peppers. I find the Serrano peppers to be much more consistent with the level of heat. I never know what I'm going to get with the jalapenos now-a-days... food for thought. Fellow Texans.
How hot does the pellet tube get when you do the initial smoke process?
Lookin good man. Have you tried the cold smoke feature with the smoke box? I realize that doesn’t translate to a very large percentage of the pellet grill owners, just curious.
Try putting a fan or 2 by your prep area to keep flies away, or down. They don't like moving air.
What’s the name of the metal tub used at 2:33?
I named my thrash band Weeknight Sausage.
Hey Bradley, brilliant job and would love the ingredients but I can’t see a list? I will swap out the Miller with a VB, very popular brew in Melbourne Australia. Cheers Dave
Nice vid man ! Just want to know why you don't use Sodium erythorbate to compensate with the pink salt ?
Thanks
Hey Chud, have you thought of putting up a mosquito net around your porch to keep those pesky flies and other bugs away? That might make your grilling/bbq evenings more enjoyable!
Fantastic Brad....🎉👍🤞
Now do some andouille!!!!!
I can't wait to try making my own sausage this summer, your videos make it less intimidating!!
Chud is my Bud!
What boning knife are you using?
Its a red handle Victornox Fibrox boning knife
Thanks man!! On a sausage quest Cheers alpo!
Good stuff thanks for sharing.