BBQ Italian Beef! | Chuds BBQ
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- เผยแพร่เมื่อ 2 ต.ค. 2024
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Italian Rolls:
450g Water
20g Yeast
40g Olive Oil
30g Sugar
690g Bread Flour
20g Dough Conditioner
20g Salt
Giardiniera:
5g Thyme
5g Oregano
20g Garlic
3 Chili flake
1/2 Head Cauliflower
2 Cups Baby Carrots
4 Stocks Celery
12 Serrano
1 Red Bell
1 Green Bell
5-6 Garlic
1 Cup Greed Pitted Olives
Jus
1Q Beef Stock
2Q Water
2tbsp bouillon
7 cloves garlic - crushed
1 T Salt
1/2 Cup Rub
4 Bay leaves
Rub
20g Fennel
10g Coriander
15g Oregano
10g Basil
5g Thyme
15g Garlic
15g Onion
12g Pepper
5g Chili Flake
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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" Nakiri
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Meat Processing
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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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"Want some ketchup too?" As a Chicagoan, I respect this line.
“If you are over 10 and ask for ketchup you will be asked to leave”. Best sign in Chicago
I was shocked when the dough screamed when you slashed it! 🤣🤣
I love that he uses pro-level equipment in his videos and doesn't dumb-down the recipes to make them more approachable.
My wife is Sicilian/ ltalian west coast born . I love cooking on the BBQ. We have been making Italian roast beef and sangweeches for ever !! Smoked or not smoked they are fantastic. The only thing we do different is toast the rolls on the grill or flat top then dip the face of the sangweech in the au jue before assembly. P S. we raise Carmen sweet peppers to pickle give them a try. Thanks for sharing your craft . God bless you always
🙋♂️ Southside Chicago here, just letting the world know. This man's recipes trumps portillos, als, Mr beef, this man 😢😢 protect this man at all costs
Looks great. We always leave the a off of giardiniera. And always have it with cheese.
Great vid! You can add shredded mozzarella and not get kicked out of Chicago
Bovril is awesome. I’m in an Oklahoma band that tours over in the UK a few times a year. I live on that stuff during a UK winter!!!
That sandwich looks scrumptious! Now I'm craving a NOLA muffuletta and a Schlotzky's Deluxe Original (love their bread!!)
Ive been thinking about this. Stoked you did it!
And honestly the water pan for the jui is a no-brainer not sure why that didn't click.
Nothing beats a good Italian beef sandwich! Next time, try it over an Italian sausage, it’s meat sweat heaven!!!
As a native Chicagoan, well done sir! If you’d like to kick this sandwich up a notch or three add a grilled Italian sausage link at the bottom. We call them combos. Fan-taste-ic!!!
Hey Brad next to Chicago pit beef would a Texas twist
Italian Beef when done right doesn't need cheese. I will be making this homemade version today minus the cheese. Thanks Mr. Robinson.
The philly version would have sharp provolone and broccoli rabe with spicy mustard optional
I wish there was some kind of decoder key that would explain the inside joke associated with the rando items in your knife roll at the beginning of each video. I'm sure there are some people, somewhere, that are laughing hard. 🤔
Yeah, I've always wondered myself.
I'm just waiting for the day when it's pixelated and we can only wonder what's really there
waiting for the day the story behind gets revolved…
Me, I think it's about the waiting associated with BBQ...
I've been watching him for some time now and his lives and I don't think there is a rhyme or reason to how he chooses them. He mentioned in one of his lives he gets these from the audience delivered and he chooses something to put on it. Sometimes it matches the food or the season but usually just random.
Mozzarella cheese on these sandwiches is totally Chicago. You can add some to the sandwich and melt it in a broiler or just let the heat from the sandwich melt it. Some people love the cheese (me) and some don't.
The best Italian beef I ever ate had an Italian sausage in the middle of the beef. Something tells me that would be right up your alley!
Tim, beef and sausage combos are also well liked in Chicago. The sausage adds flavor.
Combos are my favorite Chicago food
I’m close to Chicago and a joint I go to a lot has the combo and it’s called The Homewrecker! I also think Chud would like Maxwell Street Polish
Great Video gonna try this next week BUT YOu have to DIP the entire SAMMY for true Chicago Style lol
CAN YOU PLEASE DELIVER TO ARIZONA. 😋 THAT LOOKS GREAT!!
You know it's good when Brooke houses a whole sandwich. Looks amazing!
HELL YEH that knife work!! 9:45
Shoutout to Adam - criminally under-viewed channel!
No. That’s a horrible thing to say. Blind praise doesn’t help anyone.
The lack of views are all on him. He has 370k subscribers, but there’s a reason his videos aren’t breaking 100k views within a couple of weeks. You have to go back 10 months for that. It looks like he’s oversaturating the channel with videos, and it’s always with the same old stuff. He needs to try something new, or he’ll never grow viewership.
I grew up in Chicagoland and there's nothing wrong with cheese on the beef. Load that up!
I've always seen provolone as an option, I like them with an Italian sausage on it as well.
Extra Dipped with Cheese and Hot Peepers. Only way I eat it!
Yeah, we always do mozz and sweet peppers or giardiniera
Italian beef is my favorite sammich and you just knocked it out of the park!
Looks good cousin
Ya nailed it!! Great job! 👍. I’m sure it didn’t hurt to use Dry Aged beef either😉.
Finally! I was beginning to think it wouldn't happen. Haha. Now I have to make it. Thanks chud!
As a guy from over by there, the cheesey beef is an approved Chicago food
Bro!!!! I love your work. Not too many people understand the gratitude you experience when working this hard for the bite! You're an inspiration bud. Love what you're doing. Keep it up big dog! Omp!!! Bite sounds...lol
When I lived in Chicago for three years I never quite understood the obsession with this sandwich. I had it at all the good local spots and I always just thought it was a pretty average sandwich, but after seeing you ring that bell I think I'll have to make this myself. The Chicago Dog, however, became one of my favorite things ever.
wow!
Made my first pickled veg yesterday some red onion and cucumber in a brine with chilli, garlic, mustard seed and basil tried some a couple hours later with a rotisserie chicken on my smoker.
MAN very tasty just leaving them now for a few days. Deffo be doing again!.
No homegrown veggies, Rookie move! 😂
Hey Chud can you do like a tour of your backyard bbq area.
Outstanding!
When are the Chud branded grill thermometers coming back in stock?
17:32 in.
(That's what she said 😂😂😂
That's serious mouthgasms in this sandwich 👊👍
At Al's Italian Beef in Chicago, they definitely will put cheese on it and in fact my favorite order is the combo with cheddar and hot peppers.
I am absolutely doing this. I have to Bradley. Darn you. 😂
TWO THINGS. How the hell does this channel - by far the best BBQ and overall cooking channel on YT, have only 372K subscribers. SPREAD THE WORD PEOPLE. Second, giardiniera is the secret to life, well made it is one of the best things ever. Add a bunch to a chopped cheese on good bread and you will smile all week. Simplified recipe: chop celery, broccoli, cauliflower, fresh garlic, and copious amounts of fresh serrano chiles. Blanch in boiling heaviliy salted water for 2 minutes and shock in ice bath. Place in jar or plastic container and fill with 2/3 olive oil, 1/3 red wine vinegar. Add small green olives, a goodly amount of oregano, and adjust salt and pepper to taste. It's FANTASTIC. As you eat it, periodically add more raw chopped celery and broccoli and cauliflower. You can keep the oil and vinegar base going for months. Try it, you will like it.
Looks great! Some homemade ALL DRESSED KETTLE COOKED CHIPS would compliment that sandwich beautifully!!!
A real “Bear” to shoot… Italian Beef…. I see what you did there… well played
Amazing
Geez thanks Brad! Lol. I was just rearranging cupboards yesterday and was looking at the 2 unopened quarts (water-bath canned) of the gardeniera I made in the fall and was thinking, "Boy, Italian beef sounds good...". So next weekend I'm trying your recipe for the roast on the smoker! My last batch was pan seared then finished in the insta pot with seasoned red wine broth that eventually became the au jus. Hopefully the top sirloin is on sale! Lol
How long did that Giardiniera cutting scene take to edit?
If the late Cubby Obrien were alive today, He'd be rolling in his grave over this!
Those extended chop scenes are so ridiculous and I couldn't love it more. Continued awesome content!!
Looks absolutely amazing. The only thing better (IMHO) than a beef is a combo. Italian beef with an Italian sausage, sweet peppers and giardiniera. Recommend trying one next time you hit the Windy City Smokeout. Thanks for a recipe that this Chicagoan can pull off, now that I don't live there anymore.
I have said it before and i will say it again, how has this guy not got more subscribers? The content is next level
Garlic butter the bread and toast it then add mozzarella or provolone
Personally, I would have put shredded very sharp provolone on that sandwich.
Chud, you always make me hungry at the wrong hours
i approve of this video
I have a question , what exactly is post oak an how does it differ from say red oak or one of the other oak species?
Don't forget the like button rookie move. Great video
Needs EVOO.
@ChudsBbq, I know you don't know Me, but I think we're Kindred Spirits! 🤣A smoked Italian Beef??? You got my mouth watering over here! I'm a Chicago Kid living in Georgia and I miss that damn sandwich so much! If you know, You know! And if you don't, you haven't lived!
I was just looking for a recipe for sausage with honey in it. THEN! I started thinking about honey baked ham. ??? There's no recipes for a honey baked/smoked sausage.
Went to chicago and came back to this video. No wonder I liked this sandwich better than a cheese steak from Philly. It's much more complex
I'd definitely have to go a lot finer on the veg pieces. I really can't stand chunky veg for the most part. Most of the time I prefer it to be barely detectable while eating. I just don't like the texture of most vegetables...no matter how they're prepared.
Although, it's funny that I absolutely HATE ALL fruit textures. Grapes, apples, oranges, bananas...I like the flavors just fine (some I even really love)...but the way they all feel in my mouth is just...fucking disgusting. Every single fruit that exists...
Bradley,
Looks delicious, but how could you not do this while your good Chicago friend Joe Yim was not visiting? Hopefully, you saved him some.
Keep up the great content!👍
take some of that down to the chud shop and make cheesy beef pizza... all the same ingredients, easy on the red sauce and put as much mozz as you want. GAME CHANGER pizza.
Oh you "stole" my favorite trick (meat above bouillon). Just saying that cause I'm surprised I don't see it more often. I was trying to emulate a French recipe on the kamado. I use onion, carrots, celery, herbs in the bouillon. I like how you did it!
"Chicago Italian beef sandwich". Without sausage or even a "Chocolate cake shake". Blasfemi
Brad, Wow! And yes Adam has a kick channel too.
I'd be so tempted to add a dollop of horseradish mayo, but the Chicago Police would probably arrest me.
Kind regards to all...
I love you ! Yet, WTF with those carrots! My Chicagoan wife does not understand. Still watching!
Uh oh... Im a chicago boy and Italian beefs here are an institution... there is a very specific flavor / mix lol and it can't be tinkered with. I'll reserve judgement till the end of the video though cuz I trust brad lol.
Ok... now to watch.
Another good one Bradley, I'm from Chicago and I used to chow down on Italian beef with hot peppers all the time, (sometimes with Italian sausage in the sandwich also), now living in Australia, they don't have Italian beef sandwich here, making me home sick mate 😋👍
Long time subscriber, first time commenter. Please do your version of Nashville hot chicken.
No cheese on an Italian beef, thank God you said. Sure occasionally youll see someone do it here in Chicago but totally not needed and IMO takes away from the sandwich. Beef, giardinera, jus. All you need
Nothing wrong with adding some cheese to the beef, it's a cheesy beef
Think maybe normal size carrots then mandolin slice would have made for the better bite. Man the aujus and the whole beef cook looked amazing
Wrong. Ricobenes breaded steak sandwich is Chicago’s greatest sandwich 💅💅
Italian here! Never seen a sandwich with giardiniera...sorry! But great job anyway as usual!
Fastest chop in the midwest no editing (central?) either way bootsnake Approves 👍
You did Chicago proud. Looks great!
Lov your channel was that toiletpapper in your beard ???? Still a big fan
Anyone know why you throw the perfect meat into hot water before serving? Doesn't that "water" down the meat and consistency?
Here we go... Porter Road ad..... Nope, sorry not giving it a thumbs up.
da Bears!! da Cubs! da Sox! da Bulls! da Bears! da Bears! da Bears!! Denis Rodman approves!
I know nothing about video editing but I assume the vegetable chopping was time consuming?
Next challenge: 100% homemade New Orleans muffuletta
No "snake in my boot" !? My day has been ruined
Or rookie move after don't forget the sides folks😂😂😂 as a chicago native he forget cheese and he needed to put in a pizza oven that how it was made on taylor street ( little Italy )
whooo whoo! you listened! Now to just toss an italian sausage into that bad boy and make it a combo!
"bag boy"?
@@emmgeevideo darn typos (fixed)
Great sandwich Brad! How about some smoked oxtails?
Companies use vegetable oil because it's cheaper.
Ps thats called gar deniaya pickled vegetables italian food from sysily
Do you ever bless your neighbor with some of your kick ass cooking? Lol if soo....is his house for sell?
@ChudsBbq Is there a printable version of this or am I missing it?
Dude! Awesomeness sandwich, but please put some more of the veg on it!
"I knew this would be a real 'Bear' of a video to make."
I see what you did there 👍
OH..this looks SO good...I want one for breakfast!! :)
The Giardinara (sp?)...that you made looks VERY similar to the olive salad we put on Muffuletta sandwiches down here in New Orleans!!!
I'm definitely putting this on the short "ToDo" list I have going....I'd like to see you do videos of more 'deli' type meats....this seems a start to something like that, and that would be a GREAT series.
Have a great day!!
CC
So I’m making this for Father’s Day, you mean 10G of coriander and not 100? It looked like wayyyyy too much when I was measuring everything this morning.
As a Chicagoan, You did us proud!!!! Bari has the best giardiniera, they put some pickled eggplant in it...Yum!!!!
Brooke is such a "normal" looking beauty!!
Since the beef has little to no fat, the AuJus need’s Tallow.
Bradley, I lived in Chicago for 49 years. I now make Chicago beef sandwiches down here in Florida. Places like Portillos actually don't use a lot of seasoning on their beef. I will have to try this recipe and see if it improves the sandwich. Thanks!