I’m Keeping THIS Technique Around! | Chuds BBQ
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- In this video I show you how to cold smoke some Andouille sausage with some fun techniques, and some studded pork belly. Perfectly balanced, with a little bit of spice. I know it takes a long time to make this kind of sausage, but I highly recommend giving this a try
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Andouille:
4lbs Pork Butt
1lbs pork belly
45g salt
6g pink salt
50g garlic
8g Black Pepper
10g Cayenne
10g Paprika
6g Celery seed
6g Mustard
5g Thyme
2g Oregano
90g milk
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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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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nikiri
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Meat Processing
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►Meat Grinder
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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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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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►Fire Blower
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Camera Gear
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What’s going on everybody, welcome back toooooooo Chunky Studdage
Cannot WAIT for the gumbo vid! I think you need to do a whole creole series this Summer.. BBQ gator, Crawfish, jambalaya, gumbo and so much more would be a real hit in my opinion
YES Creole series! Chud Etouffee?? Yes please!
@@PaceYourself I bet smoked stuffed crawfish heads would be lit!
Yes please!
and boudin, can't forget that
Gumbo is definitely coming up now
4:12 I always wait for that little detail in your videos 🤣😂
I've only been watching your channel for about 2 weeks, and you are already becoming my favorite cooking channel.
Great take on Andouille. Always a favorite to keep around for any dish.
For Cajun and creole food, use some white pepper, too. You know about the holy trinity of Cajun/creole cooking, but there’s a secret extra trinity of white pepper, black pepper, and cayenne pepper. They balance each other.
White pepper hits you right away and in the front of the mouth but fades away. Cayenne seems absent at first but sneaks up on you afterward and gets more the back of your mouth. Black pepper is the middle note. Combined they provide a nice even heat throughout the mouth from beginning to end.
If you make some Cajun/creole food that seems like it needs more heat, but then it does start sneaking up on you and building bite after bite, try adding white pepper instead of more cayenne.
That’s ball tickle when you’re doing the casings gets me belly laughing every time mate 😂😂😂. Love this recipe though you’re a bbq wizard 😊
Becoming one of my favorite cooking channels. One can tell you really care about your craft and it shows in every video. Keep on doing what you doing Bradley👌🏼
I like the contrast of the different cuts of pork in the sausage. The pork belly worked out well. Cheers! 👍👍✌️
Bradley thanks for sharing your version on Andouille susage.Been waiting for a while for it.
WHOLE HOG ON THE BIG CHUD BOX
You are the sausage master I’ll give you that Bradly, I’m just starting out on my sausage making quest and have saved all you sausage vids, my meat grinder and sausage stuffer arrive this week, can’t wait
I’ve been following you for a little while now and have followed your recipes step by step. I’ve made four batches of different sausages and each one is a hit with friends and family. Thank you for sharing !
Just made these! Followed step by step and they turned out incredible!
Great minds think alike. I am stuck working Mardi Gras so I made a big pot of gumbo with shrimp and some homemade smoked sausage up here at work for my guys. I was thinking about Andouille as I was making my rounds after dinner. When I made my last batch of sausage I ground it super coarse mixed in seasoning then reground with a finer plate so I didn't have to pull out my mixer. I was thinking I should have kept half of it super coarse then ground the other half then mix it all up. Would make a good traditional andouille texture. Bradley, just remember if someone doesn't walk through the kitchen asking if somethings burning you haven't taken your gumbo roux far enough.
Great tip. Thanks.
Thank you for making Andouille I have been requesting it for a while. It looks so damn good.
And that's why I've been asking for awhile for a andouille sausage video from you sir I know you'd have a nice little twist on it! Thank you for all the awesome videos! Can't wait to see what's new. Also the charcoal chimney is holding up very nicely for are wisconsin weather conditions!
great recipe! !
on the other hand, if you ever come to Europe and find "andouille" on the menu of a restaurant, you have a 100% chance of being surprised by our "andouille!
this will NEVER be the louisiana recipe
the "andouille" in europe has absolutely nothing to do with that of louisiana! !
The difference between the 2 is absolutely huge! !
if the recipe from louisiana calls for meat, the different recipes from europe are based on intestines! !
the closest thing to a louisiana recipe is a caribbean recipe.
As always another great recipe! And such a great video as well , love watching your stuff 😊
Hi Sir with all do respect it’s pronounced ON-do-ie. I’m from the bayou and the birth place of this wonder German Coonass sausage is LaPlace Louisiana, about 20 minutes from my current home and about an hour from where I grew up on the bayou. Love the vids, they were actually my getaway when I was recovering from throat cancer last yr. Great work
I'm also close to LaPlace, 30 minutes. His version of andouille is nowhere near what is sold in LaPlace. It looks good but not andouille by any means.
@@USA__2023 very true
Was super excited for this one and it didn’t disappoint. I’m definitely trying the hang dry and long cold smoke next time. Awesome video!
Looks delicious, will be making my next batch based on this. Thanks for what you do !!
Love the energy man
I love my cold smoke generator. Makes the best Smokey bacon! Can’t wait to try this recipe
Your next product you should sell is either paper towels or kitchen towels that says “pat is dry!” on them!
Man Bradley, those look great!! I remember my grandmother making those back when I was a child. Down Lafayette, La way I may say. Another great video! Definitely gonna try this.
That looks amazing! Next on the list to make.
I’m definitely subscribing!
Great video... That looked amazing. Appreciate you man.
Thanks Brad. Great vid as usual.
Looks awesome! Thank you, man
That looks absolutely delicious!
Looks tasty ready to try this out
Great video and recipe!
Have you made a video that includes the prep of the casing? I am a huge fan, love the format of your videos too. Keep 'em coming. Patreon Brother! Cheers! 🍻
His first sausage videos do. Soak casings in hot water for an hour before casing. Open up one end of the casing to allow water to enter. Use your fingers to squeeze the water all the way through the casing and flush the inside.
@@ben501st Preciate that info 501 🤘
OUTSTANDING !!!
These puppies would go great with a good'ol batch of red beans n rice!!!
Sounds like you have a great flavor profile with the seasonings you chose. I’m from the New Orleans area and will be trying your recipe shortly. The only main thing that I will change would be your choice of wood for the smoke. Andouille is traditionally smoked over Pecan wood. Try that the next time you make these and see what a difference it makes.
Making me homesick. I follow you from Bern, Switzerland.
First time watching and while I can't eat pork (I'm allergic) I want to make some beef andouille for my gumbo!!! Well done sir well done!!!
A little different from the French andouillette, the coarse offal sausage, which I describe as being like an autopsy in a sock!
Great recipe Brad…happy Mardi Gras 🎉
Nice
I bet most people can agree here the to be continued to this is a Gumbo. Even though it is not a Texas dish..😉
Awesome. I've been watching you and waiting for your to do a video like this for a while. I got a lot of ducks this year and wanted to turn them into sausage
I make andouille a lot. Do some red beans and rice with it! Perfect for any meal!
Love when he doodles with the sausage casing
I just got my first Smoker!!!
I NEED THIS IN MY LIFE
That looks great, Chunky Studdage!
I borrowed a meat grinder/sausage maker but I still haven’t used it. I really need to give this a try 🔥
Make some smoked boudin and fried cracklins my dude! Goes great with a cold beer and helps maintain a true Cajun figure.
Happy Mardi Gras!
Awesome.
Mate, the way to my heart. Onya.
I would love to see your take on a maple sage snack stick
Studdage 😊.
Looking forward to ChudGumbo.
Love your videos mate, your a crack up👍🍺
👍🏼Looks good.
I’ve said it before and I will say it again, the official taste test is my moment of zen.
Great video! Can't wait to try it. After you smoke them, if you're not cooking them right away, how do you store them until you're ready to make your gumbo (or anything else for that matter)? Thanks!
This is beautiful
Pork Steak and a baked sweet potato 😊 MMMMMMMMMMM😋
Hell yes 🙌🏻🔥
Pecan is traditional for smoking andouille and can confirm it tastes great on just about any pork sausage. Dried thyme (I prefer the leaves instead of powder) is also a great addition to Cajun seasoning.
Dude nice work.! Those look amazing.! Might try that with some wild duck I shot this year
I made this and it has a little kick from the black pepper and cayenne and you can taste the oregano in it.
Huh, pretty sure that is a Nice and New Chud grill thermometer.
Another great video! Just curious, have you ever made lamb merguez sausages? It's my new favorite from the local butcher.
1:54 "Chunky Studdage" = Chuddage
Celery seed was key.
Making this sausage today but going to add some green onions to it
This guy is so underrated
Need to do an episode on that Dried Cold Smoked Sausage like you get at Stonewall Smokehouse
Next I'd like to see you make South African 'Boerewors' which translates to 'Farmer Sausage'.
Do you think you could add the pork belly to other sausages that are cold smoked?
Once again Chudd's up to dirty shenanigans when it comes to sausage making. Haha
Use beef middling next time if you want it to be more like andouille from Louisiana
all hail "CHUNKY STUDDAGE!!!!!"
Sausage looks good but I have to say. What makes this andouille?
It misses the mark on a few things. People in Louisiana do have different recipes for andouille but I've never seen celery, mustard, oregano or binder in any of them. Another difference is andouille uses mostly large chunks of lean meat, from 1/2 to 3/4 inch. Some do add chunks of fat but they are usually smaller than the lean meat. It's always smoked using pecan, some old school guys use sugar cane stalks, some use oak and smoked for 8 to 12 hours. Simple ingredients, salt, garlic, black pepper, cayenne. some put thyme and paprika in it.
If you're going to make andouille why not just make andouille?
Been wondering, for those of us that do not have a chud box, could one use the cold smoker contraption in the cooking chamber of an offset with the sausage sitting on the grate?
Yes you can. You can just use a smoke tube
Yep. Or use a Weber kettle. The ChudBox is essentially a big grill.
question. when making the sausage do i have to use the casing?
Hey man...big fan of your vlogs...just bought my first stuffer ...grew up on linguica...make some man! Need a reference
Thanks for the Andouille video. It's great in gumbo but for jambalaya I prefer just a traditional smoked sausage. Which of your recipes would you say is closest to that flavor profile? Thank you in advance for answering.
Which brand of milk powder do you use? Is it the stuff from the grocery store?
Robby, where do I get that spiral smoker?
Link for cold smoker?
💯
Freaking awesome
Is there an alternative to the binder that you used, the milk powder, that has zero carbs? Can I use something else for a binder that is carb free?
The ChudStud™
I love andouille
noob question. my spiral cold smoker failed over night (saw dust was prob damp). the safe answer is probably to toss this batch in the garbage--but is there a more or less official ruling on how long the meat can stay in a smoker without active smoke? Meat probably got a few hours of smoke before I went to bed. Woke up in the middle of the night, so i checked on it, and the smolder was dead. It was about 55F overnight (not that that is okay, just saying it wasn't 110 outside like during the summer). I finished off the smoking this morning, and then tossed them in the oven to bring to 150-175 internal.
“Chunky Studdage” 😂
I’ll be making this chunky studdage sausage for sure.
can you do this with beef only?
You forgot the file powder, traditional Andouille always has it.
would love to see your recipe.
@@USA__2023
6 lbs butt
1.5lbs back fat
Or
4 1/2lbs butt
3lbs pork belly
20g paprika
50g garlic
15g teaspoons freshly ground black pepper
8.5g cure #1
3 teaspoon accent
54g salt
2g file powder
10g chili powder
10g crushed red pepper
5g cayenne powder
3g ground cumin
7g thyme
6g mustard powder
4g nutmeg
50g Sure gel or your choice of binder
How much liquid do you add?
Great looking sausage my friend.. wait you know what I meant! 🍻
Hope Rillons will be one of your creole recipes. Smoked of course.
I'm curious why you sometimes use a chimney to start your fire and other times you throw the torch in the firebox opening?