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
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
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. 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.
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
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!
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.
Love watching your channel! Everything is scratch-made... come to watch one meal, walk away with multiple recipes. I have that same slicer - it is sooo nice. Use it on homemade bacon a lot.
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.
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 😋👍
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!!!
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.
I love your videos and I have learned a lot from your detailed videos. I do have a question. Have you ever done turkey ribs or turkey tips? I know it’s not common especially in Texas.😂
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.
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
Great looking sandwich. Time to move to the other side of the Great Lakes and make a BBQ version of Buffalo's 2nd most known culinary delight, Beef on Weck. Don't forget the homemade horseradish!
@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!
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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
Those extended chop scenes are so ridiculous and I couldn't love it more. Continued awesome content!!
You know it's good when Brooke houses a whole sandwich. Looks amazing!
"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! 🤣🤣
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
I love that he uses pro-level equipment in his videos and doesn't dumb-down the recipes to make them more approachable.
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
I have said it before and i will say it again, how has this guy not got more subscribers? The content is next level
Italian beef is my favorite sammich and you just knocked it out of the park!
Chud, you always make me hungry at the wrong hours
As a Chicagoan, You did us proud!!!! Bari has the best giardiniera, they put some pickled eggplant in it...Yum!!!!
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!.
Finally! I was beginning to think it wouldn't happen. Haha. Now I have to make it. Thanks chud!
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.
🙋♂️ 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
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.
Looks great! Some homemade ALL DRESSED KETTLE COOKED CHIPS would compliment that sandwich beautifully!!!
As a guy from over by there, the cheesey beef is an approved Chicago food
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
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!
Pretty traditional style. I loved the one Leroy and Lewis had when they first opened.
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
Garlic butter the bread and toast it then add mozzarella or provolone
Hey Chud can you do like a tour of your backyard bbq area.
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.
Love watching your channel! Everything is scratch-made... come to watch one meal, walk away with multiple recipes. I have that same slicer - it is sooo nice. Use it on homemade bacon a lot.
Nice job. I've been making my Giardiniera by fermenting it, tastes so much better than the fresh stuff I used to make, real funky flavor.
You did Chicago proud. Looks great!
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.
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!!!
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 😋👍
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
Sharing the last bite of the best sandwich ever invented, done even better by Chuds, is the epitome of doggie love.
I grew up on italian beef, but this looks bangin. Definitely gonna try this...
Looks great. We always leave the a off of giardiniera. And always have it with cheese.
That sandwich looks scrumptious! Now I'm craving a NOLA muffuletta and a Schlotzky's Deluxe Original (love their bread!!)
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!!!
Nothing beats a good Italian beef sandwich! Next time, try it over an Italian sausage, it’s meat sweat heaven!!!
Italian Beef when done right doesn't need cheese. I will be making this homemade version today minus the cheese. Thanks Mr. Robinson.
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.
Now that is dedication to the craft!
Stunner. I’m narrowing this one.
Ooh fast celery dice…satisfying
Cant wait to try this, my all time favorite sandwich!
Heck yeah! Great work! I’ve never made one as I live in the Chicago area and can get them anytime. I need to try one day.
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)
Yum. I'm coming to your house to eat. Love seeing the Lovely Mrs. Robinson enjoying your efforts too!!
Now you gotta make the Muffaletta from Nawlens!
It has an Olive salad on it and it's amazing!
Great vid! You can add shredded mozzarella and not get kicked out of Chicago
Big fan of your channel, thank you for all your hard work!! Greetings from Montreal, Canada!! :)
Adam and Bradly are my favorite chefs on youtube right now
Great looking sandwich.... appreciate all the effort!
I love your videos and I have learned a lot from your detailed videos. I do have a question. Have you ever done turkey ribs or turkey tips? I know it’s not common especially in Texas.😂
Yep. Making this!
Great video! Thanks for sharing.
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.
Love this!! Thanks for the lesson and the entertainment!
Literally the only thing I miss about Chicago is a good Italian beef.
We love you and Brooke. Great video
Man, that looks amazing. You are going to be sad when it's gone, I know I would be.
It does have cheese on it and sometimes a whole Italian sausage too
Hey Brad next to Chicago pit beef would a Texas twist
A beautiful beef! Nicely done
Another extraordinary lesson!
i approve of this video
Heck yeah that looks tasty
Looks so good.
"I knew this would be a real 'Bear' of a video to make."
I see what you did there 👍
Ya nailed it!! Great job! 👍. I’m sure it didn’t hurt to use Dry Aged beef either😉.
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.
You want some catchup too
that was funny
Looks great
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
Awesome job Chud
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
Dam! World record choppin! Love it!
Looks freaking delicious
That bread looks like it would be great for a Philly as well.
Beautiful sandwiches bro! Deliciousness!
Just had lunch and now I'm hungry again!
Looked awesome
When are the Chud branded grill thermometers coming back in stock?
Long time subscriber, first time commenter. Please do your version of Nashville hot chicken.
I would love to try this but after eating Portillos for the last 20 years and having one 10 minutes from my house, I just go there. :)
Great looking sandwich. Time to move to the other side of the Great Lakes and make a BBQ version of Buffalo's 2nd most known culinary delight, Beef on Weck. Don't forget the homemade horseradish!
HELL YEH that knife work!! 9:45
Fantastic
Wow that sammich looks good!
Dude! Awesomeness sandwich, but please put some more of the veg on it!
The philly version would have sharp provolone and broccoli rabe with spicy mustard optional
Looks great. SWFL is lucky to have Jimmie the Beef Guy
@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!
Great sandwich Brad! How about some smoked oxtails?
Brad where are you getting your post oak
Awesome!
Italian here! Never seen a sandwich with giardiniera...sorry! But great job anyway as usual!
What to look for in getting a meat slicer?
Outstanding!
Great Video gonna try this next week BUT YOu have to DIP the entire SAMMY for true Chicago Style lol
Ps thats called gar deniaya pickled vegetables italian food from sysily