A Burger Worth Making! | Chuds BBQ
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- เผยแพร่เมื่อ 13 ก.ย. 2023
- Go to sponsr.is/zbiotics_chudsbbq_0923 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
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►Full list of things I use and recommend:
www.chudsbbq.com/pages/affili...
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
madeincookware.pxf.io/jWNDQv
►Made In Wok
madeincookware.pxf.io/7mELnr
Knives
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►8" Chef’s Knife
madeincookware.pxf.io/x9eXrd
►6" Nakiri
madeincookware.pxf.io/5bWmy9
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
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►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
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►Weber Kettle
weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8.net/x9jY6A
►Deep Fryer
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►Vitamix Blender
www.tkqlhce.com/click-1007817...
►Kitchenaid Mixer
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►Food Processor
amzn.to/389w3Go
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Wagyu Tallow
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►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
www.thermoworks.com/Thermapen-...
►Flame Thrower
amzn.to/2VQKwVR
►Fire Blower
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►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
amzn.to/2W25lLk
►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Camera Lens
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►Tripod
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►Drone
amzn.to/2V7VIwK - แนวปฏิบัติและการใช้ชีวิต
Go to sponsr.is/zbiotics_chudsbbq_0923 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
As a scientist i love the expression " Pre-Alcohol Probiotic" ... does it get rid of wrinkles on my wife ????
Poppycock.
Like selling a carrot and saying it is a better brisket. It's like selling snake oil from a boot ! For me it just dumbs donw the channel. The food should sell it.
Long time watcher, first time commenting. I'd love to see a breakdown video of a "chuck roll". I finally found a chuck-eye steak after starting looking since that video came out, and it was fantastic. I'm also just curious how big the chuck roast would come out compared to a brisket. Anyways, never sell out man 🤟 I love the channel
I’ve had some good burgers in my time. I love a good swiss, melted swiss cheese and roasted mushrooms and caramelized onions on a burger. That is hot stuff.
Dude, you’ve got the mixer. You should make your own butter!
Is Thomas Straker pulling the strings on you? 😂😅
Yea! And then smoke some
I’m so close to lunch and this video made me hungry!!! I’ll definitely have to make this at home for the family. Thanks again for another awesome recipe!!
I’ve started making my own ground beef since watching y’all do it. The flavor is so much better and you get to control the texture. Bam! Thanks!
Brad you're Super Entertaining 💯 I love your videos especially while on my lunch break. A little laughter b4 going back to work is a life saver. 😊
One of your best videos in quite a while! The burger looked awesome! Glad to see Brooke and “the snake in my boot” make an appearance.
Agree, was getting worried about the official taste tester and Brooke! Great vid
Far better than that experimental steak sandwich last time out. I love experimenting as well, but that was just wrong from the off.
This BBQ burger looks amazing!
Your burger vids never disappoint.
Smoked burgers are underrated, one of my favourites for sure.
Seems like Worcestershire sauce would have been a good option for the mushrooms.
Still, it looks really freakin yummy.
That looks amazing, you got me hungry early this morning 😊
Holy freaking wow dude not only is this video perfectly paced, you're entertaining to watch. Keepit up. One day you're gonna crack that million subs :D
Great video! Thanks for sharing.
I would definitely purchase a cookbook if you ever find the desire to do so. I'm a big fan, keep 'em coming.
Man my mouth watering watching this
Another great videos from my man Stanley
This is going to the top of my to-do list. Chuck with brisket is pretty much the pinnacle of burger.
Still when I’m on vacation I take time to watch chudsbbq.
Another great video Brad!!!! For the algorithms 🎉🎉🎉
Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂
always love the lil moans of disgust you do when opening your packaged meats from heb
Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾🍳👨🏾🍳👨🏾🍳
Looks pretty tasty!!
Seriously love a mushroom and swiss burger. This looks insane 🔥🇺🇸
truly a chud classic
Mushroom and Swiss, my favorite burger hands down....
I've watched this video three times. This is still one of the most mouth watering thumbnails I've ever seen.
Looks amazing. My Man, Stanley Robinson!
Reverse seared burger patties are indeed a real thing - have done them at a similar size (200+g a pattie) a number of times, fantastetic is a given
Great looking burgers there Brad 👍👍
Brother, that is my all time favorite burger. You really knocked it out of the park. And the burger buns, dude...outstanding!
Im sold, good recipe...
Burger of my life!
This video coming out before I've had anything to eat and making me more hungry, just aint fair 😂
I watched this while eating lunch. Now I’m hungry all over again.
A classic FAN-TASTE-IC Chud recipe/video. All the elements to make it a Chud video, but something everyone can make and just makes me want to eat that burger right now. Layers of flavor!
Lookin’ good mate!
LOVE THAT BURGER!
My man, Stanley Robinson, that looks amazing!
Beautiful burger!
I will probably never make the breads, but the rest of your creations always look intriguing. Thanks.
Why not? It’s so much fun to make bread.
Holy cow 2 tablespoons per 4 cups water. Pump the brakes. I did some quick math. It seems like its around 3%. Good work. it sounds good. I've done a ton of bagels with it and some recipes call out 2%. Maybe time to up it to 3%. If you get some on your wet hands then add a little more water, it will start to eat your skin fast!!!!! I've made soap from brisket trimmings. That soap is amazing
Looking SOO good as always🤤 And yes dogs can eat mushrooms, so if she likes it there is no problem.
love you vids.
Oooof, that looks like the burger of my dreams
My man, Stanley Robinson, dropping a 🔥 video!
Damn, these looked amazing. If you chill down the buns before dipping in lye, they’re a lot easier to handle! And in modernist bread, they actually par bake -> dip in lye and add salt -> finish baking
Suffering from a gout attack atm and would still happily eat one of them burgers right now 👍
Your videos make me miss Central TX.
There is Chud BBQ then everyone else! IMHO!
Damn that looks clutch
I love me a good mushroom and swiss burger!
I tried developing a new sausage recipe today. I used a base seasoning mix for the sausage, lamb, cubed feta cheese, green olives and mint. The flavor was good. I think if its tweaked using more Mediterranean spices in place of the spice base. It could be an award winner. Do you have any tips or ideas to improve on these.
You rock dude
My man Stanley Robinson!
You are without a doubt the fastest onion chopper I've ever seent 😜
You had me at burger!
My man, Stanley Robinson, that burger looks delicious!
Proper nom nom nom 😋 😍
Love it
DammmiiiiiiiiiiiiiiiTT!!!!!! I hope you’re one of the chefs at the Grrreat wedding feast ! My thumbs are up and I’m Subscribed ! Glad I saw this one !
Looks fan-taste-ic!
A dash of liquor in the sauce to deglaze the pan is my go-to. Wonder if it'd be too much with the demi-glace though, never tried that stuff
It might be too much flavor, depending on the liquor you use. I'd use (don't laugh) white pinot grigio wine with some low salt beef stock, then a small handful of fresh grated Parmesan cheese - not enough to make it taste cheesy, but enough to add some background flavor, and bind the mushrooms and onions together in an awesome mess.
I've started to do this with all kinds of quick pan sauces, and it's a knockout. The wine gives it background without overpowering things.
The alternative is to swap low salt beef stock for the demi glace, and hit it with a small bit of whiskey at the end. I think it still might be too much, but it won't hurt to try.
139 degrees LMAO love it :)
I’m inspired to start grinding my own meats
Brad! OK, I'm in on trying this.. I'd like to see your take on a Ruben Style smoked burger...
I wonder if that can be a BRATWURST? Great burger!
There's perhaps 10 archetypical burgers, and the mushroom burger is perhaps one of the most important of them.
They must be served with Swiss cheese, and mayonnaise is the major player in the mix. Don't even with the onions or lettuce. They're just a distraction.
I don't put ketchup on the burger, but I have a ramekin of it for dipping.
If you've never had a true mushroom burger before, you're in for a life changing experience.
That is, if you enjoy mushrooms.
Dude, that's my burger. I'm not a smash guy. I'm a big burger guy. Reminds me of when I worked in a burger joint and baked scratch buns every morning while the butcher ground all the meat. We ate like kings.
Dang! I've been missing BBKing mushroom burgers since the 70's!!
I'll take one of those burgers, but well done. Cheers, Bradley! 👍🏻👍🏻✌️
Another great video, learn something every time I watch one of your videos, mate have you ever tried to smoke corned beef ?,
Bonus Boot snake! 🐍
Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.
Somebody should really put together a compilation of Brad flavor reactions from multiple videos (and get his approval to post) would be hilarious. Timestamps from this one alone: 12:49, 13:09, 13:19, 13:30 :)
We need a jalapeño bun recipe
Medium rare! That burger was smoked and cooked perfect!
Looks money - mushroom swiss doesn't get enough love
I think a creamy horseradish sauce would be nice on this burger
Yes please
Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.
Great buns.
Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
Is there a video on the induction cooker you use through that butcherblock counter ?
Damn that looks good, I got that same snake in my boot lol
Instead of the second dose of mushrooms should have added some of the bacon onion jams for the previous video.
Also so thought you said cover with a DAMN CLOTH instead of DAMP!!
All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.
🔥🔥🔥🔥🔥🔥
Thanks for the idea of milk powder, we don't use enough milk to justify buying a whole gallon / half gallons. Milk powder may be the move for us!
Going out to get a burger right now...inspired to eat...not willing to take the time to cook! 😁
I wanna see you cook buns on the pit!
Hot stuff!!
How do you keep your aluminum pans with a mirror finish?
Was reeeeaaally hoping we were getting homemade Swiss cheese
Thanks!
Yummy.
what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!
how does the conduction of heat work on your table?
brilliant burger where do we get the recipe not on your website
How does that magic plate work? I want one but need to know how to heat it.