Pimento Cheese Sausage | Chuds BBQ
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- čas přidán 2. 08. 2024
- Today I show you my take on a Tennessee based sandwich called the "Bubba Cole" featured at Blakes BBQ consisting of brisket, turkey, and pimento cheese!
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SAUSAGE RECIPE
2268g Brisket Point
2268g Turkey Breast
60g Kosher Salt
10g Pink Curing Salt
25g 16-Mesh Black Pepper
25g Granulated Onion
10g Granulated Garlic
15g Paprika
100g Milk Powder
200g Chicken Stock
430g Diced Pimentos
700g Cubed Cheddar Cheese
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►Thermometer
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►Mixer
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►Chef Knife
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►Sausage Stuffer
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►Hog Casings
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►Pink Salt
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►Food Processor
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►Knife
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►Slicing knife
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►Beef Tallow
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I wish my wife looked at my sausage like those guys looked at yours 😂 This is quickly becoming one of my favorite channels on CZcams. Funny but not overdone and very informative. I’ve been wanting to try making sausage and that’s how I discovered your channel. Keep up the great videos man!
The commentary at the end was amazing. Hearing 3 pit masters discuss seasoning and what proteins compliment each other was truly valuable for the backyard cooks! Bring blake and other pit masters on more often!
16.8k subs as of november 2020. I expect this channel to hit a million soon
Great job! This is probably the first series that I've looked forward to a new video coming out each week. Keep them coming!
Look at this guy. The whole procedure looks super smooth and easy at his hands. What a prof!
I tried the recipe and it is DELICIOUS! Keep the great work! Love your channel up here in Canada EH
Blake's one of the coolest guys in the biz! Nice to see you've showcased one of his signature items.
Make it look so easy! Awesome content man
Yes! You got Blake on 👍. Thanks to Kevin's BBQ Joints, I've been following Blake for a while now. He seems like a great guy, that's putting out great bbq.
I'm out in SoCal and really need to get to Austin, TX, and Martin, TN (and tons of other places) to try y'all out. Y'all are putting out AMAZING bbq. Keep up the good work B & B.
✌️
Pretty sure your videos are the only thing I like coming out of Austin!!! lol
This is a recipe I am going to try. Great job, Brad
That was mouthwatering just looking at it
And I am going to try it
I’ve watched all your vids. Put simply they’re fn awesome 👏
Nice job! As a novice I certainly appreciate videos like these. Keep doing what you are doing brotha.
Looks amazing. I'm definitely gonna have to get a grinder thing
Fellow Texan here (Lubbock area) and fellow sausage maker as well. Love the videos. Well done! Gonna have to give this one a go.
Love it.. you the man
Looks amazing
Looks really good... Amazingly I am still finding videos that I haven't seen.
Great recipe have made 30 pounds so far and everyone loves it keep up the sausage
recipes great job.
Good tip on Blakes BBQ... gonna head there!
I love sausage and I can almost taste it.👌
Whats up chuddster!! Looks amazing will try
Wow!! those look amazing 11👌🏻
It will take a while but I’ve watch and thumbs up every video and going to rewatch from to back like a good sitcom lol and add a comment! After this I’m 4 down just a few more to go.
So I clicked on the vid thinking it would be some dude grilling a sausage he picked up at his local QuikMart. Imagine my delight when I discovered it’s an actual sausage making, cooking and eating video. AWESOME! I couldn’t hit that SUBSCRIBE fast enough. Gonna dig around the archives and can’t wait for whatever you got planned for the future.
Can’t wait to try Blake’s bbq.
Muy bueno!!!! Saludos desde Argentina
That looks delicious.
#cleanween #stiffpeen
Damn man the sausage looks good. Luv that smoker. Great vid man. Thanks
Nice video like to try
I almost spit my tea when you said ooo mr tinman😂🤣 the sausage looks delicious!
Yes I did notice the haircut. Looks great brother!
As they say where I'm from that's a proper job. Excellent video as usual.
Bradley...you're f@%kin' killin' me....can't wait to make these......
What about a video on a Texas style “bowl of red” using some smoked beef? That would be cool!
Fire management video please! 🙏🏽. Killer Vids and recipes as always.
Subbed after the shout out over on Glen & Friends Cooking. His channel is amazing, and I knew this one would be too. What a great video.
made this comment when you were singing to your grinder, and now im following it up after the tin man hand job. This channel is AMAZING.
Looks good
@@joechimento7934 Ya I'm looking forward to trying these as well. I like the turkey idea.
Well done, love the meat mixture you used. I am looking for non-pork skin casing options and would appreciate any suggestions.
Hello, I'm French and I'm going to make your recipe
Just tore off a batch of these, Lot of work, but the test was great. Looking forward to getting them in the smoker
Amazing. Can you dona video on smoked cheese?
I’d like to see you do something with venison I hunt in New York and it gets complicated sometimes same stuff all the time . I’d love to do some bbq with it - I already mix it with pork but I’d like to see some of your ideas
Man, Im so glad that I discovered your channel .. amazing content... Im from Brazil and planning to travel to usa... Would love to make a visit and pay some beers and barbecue some traditional gaúcho style churrasco for you guys... For this video... I would've fry that turkey skin and turn them in flakes and ad to the sausages... Greetings from Rio Grande do Sul Brazil
Great job! Howdy from San Antonio. Man I'd drive up there for some of those weenies.
Bradley, where did you get your apron? I need a good manly bbq apron! Love the videos. New fav on CZcams
Manly apron? A heavily stained tank top!
What is the prep station made from. Love the idea that it doubles as a cutting board.
Pastrami Brisket next please 🙏
Awesome, you forgot to tickle the casing on the stuffer.
Nice lookin sausage my bearded brother
Bbq tri tip the right way.
Amazing looking sausages! When can I stop by?
Hey it's Glen!
Thanks Glen! Good shout out and collab to this channel. Meatatarian here is satisfied, it was subscribe at first sight. Stoked to watch all your vids Bradley.
Also just subbed thks to Glen 8)
I subbed up here after your recommendation! and now i see a man giving his tinman a hand job on youtube! What do you have to say for yourself??!
;)
Your snags look amazeballs!!! How about cooking a protein that you probably wouldn’t be familiar with? In Australia we eat both of the animals on our national coat of arms, the kangaroo and the emu (e-myoo - have to get the pronunciation right). It would be interesting to see how you handle either or both of them on your pit.
This sausage is a perfect 10, I see!
After the first smoke, can you vacuum seal them and fry in a pan later? If so how long will they keep in the fridge, or freezer?
You should make Frito pie sausages. I've seen them at a few resturants.
Bradley have you ever used collagen casings for sausage?
Bet that would make a damn good burger as well
Bradley - what spray do you use on your cutting board? I have a wooden cutting board, but I want to make sure it's disinfected, and I want to try and get the smell out after every cook.
Dude you are a giant when standing to the other guys
hi Chuds , which smoker is of your preference Offset or revese flow.greetings from Mexico.
Thru the miracle of time
Do a beef cheek sausage next
What kind of cleaner did he spray on the board?
Hi Bradley, did you throw all of those Sausages into an ice bath to stop the cooking process after removing from the smoker at the lower smoking temperature? Also, to keep them fresh longer do you freeze them in vacuum seal until you need to take some out to cook and eat?
Have you done any other Beef and Turkey sausage again since?
Bradly Chuds BBQ I am curious are you using high temp powdered milk or regular powdered milk ? and I recently made some El Pastor sausages using Pineapple that I over dehydrated myself didn't split the casing wasn't mushy ? not saying it was perfect our dog liked it lol ...
hello sir , why didnt u use the binder ?
Yoo this dude is pretty funny
Pimento Cheese...... MMMmmmmmmmmm
How long can they be in the fridge for ???
⭐️⭐️⭐️⭐️⭐️
Anyone know what kind of cutting board cleaner that was?
I like to know where you got your knife set
It’s a bread knife
Where did you source that turkey breast?
Crazy that I'd write you looked like such a young buck only three years or so ago on my second or fifth view through.
I won first prize with this recipe at my friends "sausage party".
In college I worked at a turkey plant and the skin goes into the franks and bologna not the sausage, good call on your part.
What’s the shelf life?
How can I order some of these and have them shipped to Ohio?
Why did you add pink salt to a fresh sausage?
The initial smoke do you take it to a certain temp or is it just to get smoke on it?
Keep it around 150
@@PatriotNate 150 would be the smoker not the IT.
@@xaviers.8917 yes, it is the smoker temp, but these are sausages. The IT is also going to be around 150. That’s the cold smoke process. 140-160 internal temp with curing salt is what makes it ok. Because smoking them for that long in that range is when you get botulism among other nasty shit. Hot smoke would be 225ish.
Thank you im new to sausage making and trying to learn as much as I can.
@@xaviers.8917 yes sir! I think chuds channel is a great place for us to be learning. Best of luck to ya!
Pretty sure he forgot to add a cure accelerator to this one day sausage since he used pink curing salt
Sausage mountain
Some fried hot chicken sandwiches .
#clean weenie! 🤣
If you did that to Mr Tin Man a little longer, you wouldn't have had to add cheese.
Almost dropped an f bomb there
#Cleanwein
im gonna meatloaf this
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I know this video is 2 years old but I believe I saw you using Super Clean to wipe up the cutting board. That shit is for cleaning engine blocks, not your food prep surfaces. Probably not the best to ingest it.
oh did you get a haircut?
I like the content, I hate the shouting. No subscription, sorry :(