I’m Keeping THIS Technique Around! | Chuds BBQ
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- เผยแพร่เมื่อ 9 มิ.ย. 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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►Boning Knife
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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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
I've only been watching your channel for about 2 weeks, and you are already becoming my favorite cooking channel.
4:12 I always wait for that little detail in your videos 🤣😂
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 😊
Great take on Andouille. Always a favorite to keep around for any dish.
WHOLE HOG ON THE BIG CHUD BOX
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.
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!
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
As always another great recipe! And such a great video as well , love watching your stuff 😊
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 !
Looks delicious, will be making my next batch based on this. Thanks for what you do !!
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!
Thank you for making Andouille I have been requesting it for a while. It looks so damn good.
Just made these! Followed step by step and they turned out incredible!
I’m definitely subscribing!
Great video... That looked amazing. Appreciate you man.
That looks absolutely delicious!
I love my cold smoke generator. Makes the best Smokey bacon! Can’t wait to try this recipe
That looks amazing! Next on the list to make.
Love the energy man
Thanks Brad. Great vid as usual.
Your next product you should sell is either paper towels or kitchen towels that says “pat is dry!” on them!
Great video and recipe!
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.
Making me homesick. I follow you from Bern, Switzerland.
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
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.
Looks awesome! Thank you, man
Looks tasty ready to try this out
Great recipe Brad…happy Mardi Gras 🎉
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 !!!
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.
Love when he doodles with the sausage casing
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!!!
I NEED THIS IN MY LIFE
I just got my first Smoker!!!
Love your videos mate, your a crack up👍🍺
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
A little different from the French andouillette, the coarse offal sausage, which I describe as being like an autopsy in a sock!
That looks great, Chunky Studdage!
I make andouille a lot. Do some red beans and rice with it! Perfect for any meal!
These puppies would go great with a good'ol batch of red beans n rice!!!
Celery seed was key.
Pork Steak and a baked sweet potato 😊 MMMMMMMMMMM😋
Studdage 😊.
Looking forward to ChudGumbo.
Mate, the way to my heart. Onya.
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.
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!
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!
Dude nice work.! Those look amazing.! Might try that with some wild duck I shot this year
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.
I would love to see your take on a maple sage snack stick
I borrowed a meat grinder/sausage maker but I still haven’t used it. I really need to give this a try 🔥
“Chunky Studdage” 😂
👍🏼Looks good.
This guy is so underrated
I bet most people can agree here the to be continued to this is a Gumbo. Even though it is not a Texas dish..😉
Another great video! Just curious, have you ever made lamb merguez sausages? It's my new favorite from the local butcher.
Awesome.
Hey man...big fan of your vlogs...just bought my first stuffer ...grew up on linguica...make some man! Need a reference
Making this sausage today but going to add some green onions to it
Huh, pretty sure that is a Nice and New Chud grill thermometer.
I’ve said it before and I will say it again, the official taste test is my moment of zen.
Use beef middling next time if you want it to be more like andouille from Louisiana
Hell yes 🙌🏻🔥
I love andouille
I made this and it has a little kick from the black pepper and cayenne and you can taste the oregano in it.
Need to do an episode on that Dried Cold Smoked Sausage like you get at Stonewall Smokehouse
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.
Next I'd like to see you make South African 'Boerewors' which translates to 'Farmer Sausage'.
Once again Chudd's up to dirty shenanigans when it comes to sausage making. Haha
all hail "CHUNKY STUDDAGE!!!!!"
Ha! Chud thermometer.
Do you think you could add the pork belly to other sausages that are cold smoked?
The ChudStud™
1:54 "Chunky Studdage" = Chuddage
question. when making the sausage do i have to use the casing?
Which brand of milk powder do you use? Is it the stuff from the grocery store?
Nice Sausage! If you’re ever looking for ideas, ever thought about making some linguica?
Robby, where do I get that spiral smoker?
Hope Rillons will be one of your creole recipes. Smoked of course.
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?
Great looking sausage my friend.. wait you know what I meant! 🍻
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.
can you do this with beef only?
You should make a chorizo sausage
I’ll be making this chunky studdage sausage for sure.
This might be my next sausage.
did you try it? DO IT! it's got an incredible flavor. i didn't do the pork belly studs like he did, but the seasoning blend is delicious. i'm thinking of making some to keep around as an all purpose cajun/creole spice.
@@zachyweezer I'm almost there. I am doing 1/2 hand cut, half ground.
@@51rwyatt wanting to do the same next go around. I used what I think is a 13mm plate, and it turned out great. I'd like to also try out cold smoking them next time. Good luck!
I have a pit barrel "oil barrel" or drum smoker and I use a pellet cold smoking tube. Works really well. We're having friends over in a couple weeks for seafood gumbo, and I'll be able to brag that I made the andouille in the stew.@@zachyweezer
@@zachyweezer My recipe ups the cayenne and omits ingredients to simplify. I'll try to cold smoke it 10-12 hours.
Andouille
- Pork (90% lean) - 60%
- Pork belly chunks - 40%
Salt - 2%
Cure #1 -0.25%
Cayenne - 1%
Black pepper - 0.5%
Granulated garlic - 1%
Ice water - as needed
I'm curious why you sometimes use a chimney to start your fire and other times you throw the torch in the firebox opening?
Freaking awesome
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
Link for cold smoker?
So do I double the seasonings if I’m doing double the meat
Bradley, on your website the Chud 65 advertises 1/4 but the video says 1/8 and 326 #s, how heavy is it with 1/4 inch
How much liquid do you add?