A Perfect Smoky Sandwich! | Chuds BBQ
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- čas přidán 30. 06. 2024
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Insta: chudsbbq
►Full list of things I use and recommend:
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Weber Kettle
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This dude isn't just the best bbq chef, he's probably the best all around chef. I mean everything just made from scratch and super simple breakdowns on how to make it from scratch. Why he doesn't have 1 million plus subscribers i have no idea.
Absolutely Brad! He should have his own Food Network show! Best around!
And he's got an awesome sense of humor
No doubt and he gives you the exact recipes
Yeah found him couple months ago. He's got some legendary skills! Guga style
"The best all around chef" You're gonna have to explain that one, because that is a *bold* statement.
Glad to see the YT cooks borrow from each other, I just found Chudd a week and ago, and hearing him mention Brian is a treat.
So glad to hear you name drop Brian. He is AWESOME. You and him are my top two food CZcamsrs.
"Exact same weather, same lighting". I like how he just goofs around and has fun. This guy's great 👍
I think a Chud and Brian colab would be fantastetic
“Same weather, same lighting”
Moooom! Brad knows magggiiiicc
Love your videos I’m glad you made an effort to get good tomatoes. Most people think a BLT is a bacon sandwich but I’d argue it’s really a tomato sandwich. Get the best, most natural tomato you can find and the difference is out of this world.
I really appreciate all the effort you put into every recipe brother! Good stuff.
I wanted to say thank you for all the great videos, my daughter and I love watching them together and cooking together outside of course.
Dude you’re the only ‘cooking’ CZcamsr I follow! Love everything you do :)
The fifth element reference when using the vac seal was :chef's kiss:
Making it all yourself and keeping it simple helps all of us backyard cooks...Cheers brother
Everything from scratch .Seriously. You Brother are creating a monster.
This guy is going to be at half a million subs in 6 months. Keep pumping out the vids my guy.
Can’t argue the FACT that diagonal cut makes it taste better
Very balanced and looks tasty. Great summer sandwich. Nice work.
Lord Chud layin it down. Many thanks and respect for doing everything you do - appreciated to the fullest.
I absolutely love your videos! You have such a great personality and captivating teaching style.
Great vid Bradley! I've been curing my own bacon for the past two years. Fantastic!! And fun to experiment with as well. Add Jalapeno, Maple syrup, and even some expresso or coffee crystals for different flavor profiles. And you're right about the plain white homemade bread!
That bread looks truly amazing, again no end to your talents! :)
Brian is the best! I love it when other content creators i enjoy reference each other!
Fantastic stuff. Love it
That looked fantastic!!, As you said, it might be a simple sandwich, but with care put every step on the way. I jus wanted to bite my screen off once you cut that sandwich!
Love the energy especially the end taste test ! So far super amazing not only a bbq / grill master great breads and tortilla makes I love it fantasty foods ❤
I love my homemade bacon. Yours looks amazing as well!
Great video, making everything from scratch, one of my favorite sandwiches. The only thing I would do different, is that I'd combine crispy bacon for crunch, and softer bacon for smokier and meatier flavor. I have noticed that cooking bacon to crispiness loses quite a bit of the smoky flavor.
Another awesome video 🙂 Keep them coming !
Garden grown tomatoes, lettuce. I got tons this year. Plus the wife makes killer bread. Now i got a bacon recipe for all that pork belly in my freezer. 🤫👌👍
One of your better videos really enjoyed this one keep up the good work
1am and im hungry now. Looks great man
Chud Chud Chud Chud! You the man…homemade bread is next level
I'm actually salt curing my first pork belly right now, super excited to try this!
The bread though.... I'm so hungry now. Excellent video, as always!
Brad, you are the BBQ Dude. As always a very informative and entertaining video. And that "BLT" OMG, looks absolutely amazingly delicious 😋😋😋
just want to say, I love your channel so much.
Love the Weber kettle vids man!
Looks over the top delicious!
That sammich looked amazing!😳
What a co-inkydink, I've got the exact same smile and exact same satisfaction I had the last Chud video I watched...which is all of 'em!
Great video! You should put the recipe for the white bread in the description…it looks amazing!
Dude, I don't have the money or the room for a smoker or half the equipment you do... but I friggin' love watching your videos!
outta control, lovin it.
So I have been making some ground beef and ground sausage jerky on the pellet grill lately. I use a jerky gun. I would love to see you do a video with your take on that tasty treat 👍
I'm so glad you dalt and pepper your tomatoes. It always bothers me when people skip that step.
Ive been dreaming about getting a kamado, but they're really expensive. So yesterday i got my hands on a nice weber master touch kettle ! Ive been checking out your channel for a long time and i bookmarked the weber kettle series ! Im going to try as much of your recipies as i can. Keep it up, love your channel !
Awesome channel! I have watched most of your videos and that has helped my new found addiction to cooking on the weber kettle. I have convinced myself that I am an amateur professional because of your videos :) I really would like to see your version of smoked bacon wrapped chicken cordon blue, I made some last weekend but would like to compare that to yours......so I am hoping you can make a video for that. .. Keep on keeping on! smoking in Alaska!
Diagonal cut FOR THE WIN!!
Awesome job Brad
This is "that time of year" for fresh ingredients!
Best show on CZcams!
The reason this was your closest bacon to store bacon (for the thin slices) is that you have over smoked your bacon. Im sure you have noticed that by smoking the bacon to the degree you have it is almost impossible to fry without charing the bacon. Ive been making bacon for about 8 years and I eat MY bacon every day. Ive found that if you smoke 1 hour max the bacon will remain moist and will fry perfectly. Even the thicker slices. The only thing is to slice you will need to freeze the bacon over night so it will go through the slicer partially frozen and cut well.
Sandwhich looked bomb!
Personally, I would have gone with thick cut.
I love thick cut bacon. It is so meaty.
Loving your channel 🎉
Another great video as always. I so wish I could get local pork belly where I live at affordable price. also little trick m y mom taught me about keeping you back from shrinking up either when you baking it or in the griddle always put in on while metal is still cold or when you turn the oven on.
Looks awesome. Some thick cut smoked turkey breast would really top that off!!
This is the best version I’ve seen yet, Brad you da man!
Sidenote: have you tried experimenting with different flavor profiles for homemade Mayo? (Beef tallow, duck fat, ghee, etc..) I be curious to see for your sandwich series to test it out with a simple sandwich like you did with the BLT.
My favorite sandwich !
Lmao LOVE the Nip in the knife pouch 😂 Man I can’t believe I still haven’t made bacon, gotta give that a shot! You know what would be a great video? Porchetta sandwhich! After you perfect your porchetta technique, of course 😉
My God this looks so good
If you make bacon regularly, there are lots of slicers that can fit pork belly without trimming it down. You basically just need a deli or professional grade one, as opposed to a hobby or consumer grade one. Mine is an old Globe one and it can slice up to 13" 👍👍
Great looking sandwich, BTW.
Curring your own bacon is definitely the way to go. Super easy and way better than store bought.
Finally getting some rain in Central Texas!
Best channel on CZcams
Loved the Max the Meat Guy reference
The BLT, intended to be a cheap quick relatively healthy tastes sandwich. You blew "quick" out of the water, and I applaud you sir! I shall now make my own bacon
Finally we got some rain in Austin.
In my top two favorite sandwiches of all time!!! ;)
Great video, I have been wanting to make some bacon.
Amazing!!!! 😍😍😍
Hey Brad! Keep seeing that kamado joe JR in the background! Would love to see you cook something with it! Great channel keep up the good work!
Stupid Fantabulous ! I could literally taste everything as you were going along. Brilliant !!!!
I'm not going to be baking my own bread, but.....I will now be making my own smoked bacon.
Thank you for this!
Being in his Weber playlist i feel like he should have made the attempt to bake the bread on the Weber
You could run one hell of a smokehouse slash diner ❤
The family loves my homemade pepper bacon on BLTs!
My absolute favorite sandwich. Now you're speaking my language.
Brian is awesome, how about a pizza oven build!
Would love to see your take on a BLT pizza!
Nice B Lang mention, that dude is awesome
I’ve made my own bacon twice. It really was way better than store bought.
Beautiful BLT! I need to get that cure recipe. Looks like It added a pound or two and several inches to the belly. I need that!
Yum! 🔥🔥🔥
I'd love to see your spin on a smoked pork lo mein. Elevate the classic lo mein, putting your twist on it with a mash-up of smoked pork shoulder strips. I'd wager you could come up with something pretty awesome!
We make a kewpie ish mayo at the restaurant, egg, rice vin, dashi powder, white sugar, and then neutral oil. Apparently kewpie is just a dashi/rice vin based mayo at least to my knowledge.
Also the classic double boiler method for mayo cooks the egg all the same for anyone without a sous vide at home that doesn't want raw egg.
Nice max the meatman reference 🤌🏻🤌🏻
Would love to see a braunschwiegger recipe or even pork roll
I just tried making bacon before I saw this, and I'm going to try again. First time was great, but I like your smoking method. Gotta try that.
If you have ever made homemade bacon most people smoke it for far too long. When you smoke bacon to 140 or so its dry and tends to burn when frying. Just smoke your bacon max one hour. You are just trying to get flavor. Its actually bacon as soon as you take it out of the brine. The smoke is just flavor.
BTW 8 years of making bacon and I eat it every day of my life.
@@ImRicWooo I’ll take this advice. Where do you get your belly at? My local market doesn’t have it. The one I made came from Costco, but I didn’t like the way it was cut. Also, do you hand slice? I tried that and couldn’t slice it very thin.
Great videos! I'm making more smoked peppery tallow than I can use! Do you have any ideas for the peppery smoked tallow?
That mayo is the Star of the Show.
Sir i just wonder when you sleep haha everything made from scratch awesome video
I have the same slicer from Meat! - bought it specifically for bacon. Same problem of it not being long enough... Works like a dream though.
If I hadn’t subscribed already, this video would have done the trick!
I’m a fan of doing things from scratch, but I haven’t done bacon yet. “Off to the butcher I go!”
Outstanding sir
Dammit man, I just finished a really good dinner and now I'm hungry for a BLT.
Well done sir
Yes Please !!!
@Chuds BBQ, the reason that slicer couldn't do the full slab of bacon is because it is a 10" blade, and meat slicers with 10" blades usually go 7-8ish inches as maximum product width. If you move up to a 12" then you can get up to 11" product width (depending on the model). Coming from a guy with a beast of a slicer that he pulls out a few times a year (and almost throws out his back when he does it) for bacon, or smoked tri-tip or whole hams or whatever. The 10" is a great all-rounder slicer, just not the best for bacon...hahahaha.
BLT's FTW!!
Man, you obviously put in a lot of work to get where you’re at… but now you’re livin the dream!
Slicing the bacon, I notice the longer pieces are across the bias and the shorter ones are with the bias. The shorter ones will be a little tougher. Not enough to really matter, but they won't snap the same way.
Lots of great things going on in this vid! I personally like to skip the LT and just go on with 1/2 pound of bacon and some ketchup. 🍻
Great job sir I’m going to give that bacon cure a try and smoke it on my pk grill hope to get the same results as you
If you have ever made homemade bacon most people smoke it for far too long. When you smoke bacon to 140 or so its dry and tends to burn when frying. Just smoke your bacon max one hour. You are just trying to get flavor. Its actually bacon as soon as you take it out of the brine. The smoke is just flavor.
BTW 8 years of making bacon and I eat it every day of my life.