Looks fantastic! Thank you for this video. Not only do I now know how to make a chimichanga, but also refried beans, salsa, and guacamole. Fantastic!!!
It is my opinion that YOU should take up brewing beer. Chud's Suds served with some Q would the the shitznitz! I took up brewing beer 30 years ago when it was legalized here in Texas and produced some outstanding beers that puts your go-to beer to the bottom back of the fridge.
nah, enough big-bearded brewers on TH-cam already. not that we wouldn't support the shit out of whatever Bradley wants to do, but the whole category's a meme already. BBQ's a stronger move with a broader base.
Dude... I've done that "Hot Pocket... YUM" jingle a billion times myself! And I also know it's actually the Red Robin jingle! That's so funny! Been doing it for years! Great minds think alike!
I love them chicken oysters. The backside has always been one of my favorites, nice dark meat there, not a lot of meat I know but I love the oysters on the inside.
Great video. Reminds me of the Allsups Hatch Green Chili Chicken Chimichanga. Always get some when in North Texas or New Mexico. I make mine similar to your recipe, but with Green Chilis. By the way, recently read that Allsups is expanding into the Dallas/Ft Worth area.
Holy cow, this looks amazing.. Brad, you wouldn’t by chance know how to make Queso blanco that’s served in Texas Mexican restaurants, would you? Moved away from Midland, Texas a while back and miss the Mexican food so much…
Best part of your videos is when you run high speed through all the chopping up ingredients. As you admitted, when you said you didn't clean frier because the chopping took longer than expected, that kinda prep takes time.
Here's an idea for you...A Reuben egg roll. Ive made them off the top of my head...How would you do it? I used corned beef, sauerkraut, & baby swiss in an egg roll wrap deep fried then dipped in thousand island dressing..
Best refried/instant pot, 3c dried beans, 7c water, 2tlb chicken bouillon, 1tlb of cumin,onion powder,garlic powder/ 55 mins high pressure/blend with immersion blender n salt to taste.
the trivet keeps the pan from burning the board. That's the point of it. Pan sits on the burner off camera to the right, then he brings it over onto the trivet while adding ingredients, stirring, etc. Easier than having to move the camera every time.
A friend and I went to lunch at a Mexican restaurant one day and he ordered Chimichangas..... as he got about halfway through, he was having a tough time cutting into it with a fork, so he used a serrated knife. Well, the serrations grabbed and drug out about a half of a dish cloth from the inside of his Chimichanga.... 😅. That was it for me. I was done.
Another one for the book you said. When can expect the book, it really is overdue and your public needs it. 🍺
"It's meat, and cheese, and it's deep fried. Like, how could it not be good ?"
The man speaks truth.
Looks fantastic! Thank you for this video. Not only do I now know how to make a chimichanga, but also refried beans, salsa, and guacamole. Fantastic!!!
It is my opinion that YOU should take up brewing beer. Chud's Suds served with some Q would the the shitznitz! I took up brewing beer 30 years ago when it was legalized here in Texas and produced some outstanding beers that puts your go-to beer to the bottom back of the fridge.
Boot snake triple hop ipa..
Smoke in the eye hazy ipa..
Post oak sour
Chuds so juicy, tender, smoky stout..
This is one of the best ideas I've heard in a long time. It gets my vote.
nah, enough big-bearded brewers on TH-cam already. not that we wouldn't support the shit out of whatever Bradley wants to do, but the whole category's a meme already. BBQ's a stronger move with a broader base.
chuddy milk stout
Chuds suds is genius that one guy is on to something 🤔
Dude... I've done that "Hot Pocket... YUM" jingle a billion times myself! And I also know it's actually the Red Robin jingle! That's so funny! Been doing it for years!
Great minds think alike!
I really want to know more about that burner you keep putting on that chopping block !!
That sped up veg chopping was so satisfying for some reason.
Great choice on the Remus !
Love seeing you guys dabbling in Heatonist Sauces... good stuff, think I have the full collection.
The Chimi looked amazing!😜
You are by far the most entertaining man in BBQ! Love your edits...Looks delicious!
I love them chicken oysters. The backside has always been one of my favorites, nice dark meat there, not a lot of meat I know but I love the oysters on the inside.
Snake in my boot.. Never gets old!
If I had only half the cooking gear you had, the things i coud make following your recipes!
Looks amazing
Great video. Reminds me of the Allsups Hatch Green Chili Chicken Chimichanga. Always get some when in North Texas or New Mexico. I make mine similar to your recipe, but with Green Chilis. By the way, recently read that Allsups is expanding into the Dallas/Ft Worth area.
Alwyas enjoyed stopping at Allsups in my west Texas days.
Great video! Thanks for sharing.
Keep up the boot snake gag. Makes me smile every time. Also would love to see your take on BBQ rattlesnake. Should be easy to come by in Texas.
We love Brooke coming in at the end to taste! Girl, how do you stay so thin with him around? 🤘🤣
Brad...so when are the Chud's Glencarins going to be avaliable?
I lost two layers of skin off the roof of my mouth watching you take that first bite. Looks fantastic!
Bradley, great recipe. try using egg instead of water for a glue. Just a thought.
I wanna see you guys do a "Chuds" version of Hot Ones!
Another excellent chuds asmr chopping video 😊
BOOTSNAKE IS BACK!👊✊️🤘
You know you have ruined me, I cant stop watching your videos, well done sir!!!!
Lovin the bourbon bits at the end.
Holy cow, this looks amazing.. Brad, you wouldn’t by chance know how to make Queso blanco that’s served in Texas Mexican restaurants, would you? Moved away from Midland, Texas a while back and miss the Mexican food so much…
This looks good. Taco size or burrito size better?
And suddenly I'm back in college! Looks fabulous!
Best part of your videos is when you run high speed through all the chopping up ingredients. As you admitted, when you said you didn't clean frier because the chopping took longer than expected, that kinda prep takes time.
Would love to try this- I think I might portion the chicken and mix it with the cheeses so I don't have one side all cheese and one all meat
That look on Brooke’s face before she tried it was priceless
Your like the Rock aka Duane Johnson of the bbq world!
Nice move with the dish and cheese!
Geeze Brad...between the lime juice and the garlic, for a moment there I thought I was at a Gallagher concert !
I hope everyone is having a good day/night... and sometimes gets their butt patted the way Bradley patted that first burrito 😄
Damn that looks fantastic. Love your videos.
Are you ever going to try a great Islay Scotch?
What is that hot plate you use?! Is there a video about it???
Awesome
Boney Chimichanga would be a great band name.
Damn Bradley, as always, another fantastic video. I was wondering, approximately how much time do you have invested in your average video?
Awesome man!
Heck yeah
Great chop segment! Idk why I liked it so much more this time, but hey...
How does that burner work on the cutting board?
@chud where did you get the tortilla press?
New to the channel and I’m sure this has been covered at some point, but what does he put on the counter top to cook on?
Bro are you polishing your pans and bowls or using brand new ones every time? Mine don’t come that clean
Do you work at a bbq joint down there? Or you backyard only?
Looks so good. Cheers, Bradley! 👍🏻👍🏻✌️
Ohh I need to go visit my nearest Allsups!!!
Another great video 👍
Chimiwho? 🤔😅 Awesome recipe, as always! 👏👍
For the algorithms bay bay!!!
Love your vids! Ever thought about combining forces with Guga, joshua weissman, or greg from ballistic bbq? That would be epic!!
Make some kind of BBQ, Bacon wrapped, corn dog type thing.
How is he heating up his pots and pans?
This should have been sponsored by Deadpool 3!
Bradley.. can we also get the recipe for the guacamole please?
Would be awesome with some pulled pork, too!
Do you still use the reverse flow smoker?
So yummy.. I enjoy watching your videos good ideas i get from you.
Thank you again.
God bless you all.
Alicia✝🛐🫶🏼🕊
If you feeling lazy Brad you can make rice a roni cilantro like rice and that make a big difference in a burrito
Here's an idea for you...A Reuben egg roll. Ive made them off the top of my head...How would you do it? I used corned beef, sauerkraut, & baby swiss in an egg roll wrap deep fried then dipped in thousand island dressing..
Best refried/instant pot,
3c dried beans, 7c water, 2tlb chicken bouillon, 1tlb of cumin,onion powder,garlic powder/ 55 mins high pressure/blend with immersion blender n salt to taste.
Looks amazing. That said, with basically a total time of cooking a brisket, I may go the lazy way and do that :-)
Bradley, I will personally fly over from the UK to get rid of that oil if you don't !!! Fantastic cook though 😘
curious, how does that hot plate you use not burn ur cutting board?
the trivet keeps the pan from burning the board. That's the point of it. Pan sits on the burner off camera to the right, then he brings it over onto the trivet while adding ingredients, stirring, etc. Easier than having to move the camera every time.
@@Patrick94GSR thx appreciate that hat
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Smoked Queso would go great on the outside of that monster.
I really like the noise the Chud press makes when making tortillas😶
Dangit that looks good. Few dishes in Tex Mex that are quite as indulgent as a fried chimichanga 😂 🔥
I have a feeling that the sauce very much does not have a gallon of chicken stock
Busting out the meat injector to put the guac & creama inside. After it cools a bit would be next level.
OH.... the molten cheese, made me spit out my beer... hahahahaha..
Bahn Mi w/brisket style pork belly
is there a reason the skin couldn't have gone on the chud press for a few seconds to crisp it up?
Try a chimmidog. Hot dog w/ chili, cheese and onions in a flour tortilla/ Dee fried. served with salsa and sour cream 🤌🔥
Where can I find the recipe?
What is that hot plate/ induction pad you use to cook on your bench? I’ve seen them in other utube vids too, but can’t figure out what to look for?
Check his website
Deadpool approved !
A friend and I went to lunch at a Mexican restaurant one day and he ordered Chimichangas..... as he got about halfway through, he was having a tough time cutting into it with a fork, so he used a serrated knife.
Well, the serrations grabbed and drug out about a half of a dish cloth from the inside of his Chimichanga.... 😅. That was it for me. I was done.
Looks great! But now that you've done this try making tri-tip chalupas
I love chimi's. I would tear into those things so fast xD
So when are we going to see Brooke cook something?
Bradley went to Cabo Bob's and was like "I can do better"
Chuychanga ala Chud?
The best chop skills!!
Finally get to be first! Great video! Actually, still have to watch!😂
Gotta get that pesky boot snake! Also should create a channel doing bourbon reviews
You have THE BEST CHOPPIN video's! Yeah, It's ALL GOD!
This video NEEDED Deadpool!
Mr. Robinson I think you should have your own reastrunt
I want all your bourbon!!!!!!!
i love chicken
Am I crazy? The plate you placed the pan on at the beginning is just to protect the countertop, right? How are you heating the pan? Lol
the magic of the trivet is only superseded by its mystery
I HATE THIS VIDEO! 9:35 and I can’t eat till 11:00 and this has made me SO hungry. Maybe should have watched this AFTER lunch! 😂
Smoke the SNAKE!!
You have to add salt pork to the beans while cooking.