This Might Be How I Make Sausage From Now on...

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This Might Be How I Make Sausage From Now on... | Chuds BBQ

Рет қаралды 204,474

Күн бұрын

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Пікірлер: 302

@legris06 Жыл бұрын

Dear Bradley, I wanted to thank you very much. Few month ago I quit my job in a startup and just last week I created my company here in France, in the Paris area and I'm gonna smoke some sausages, ribs and briskets. Curiously, these cuts are not well known at all in France and I'm hoping the market is gonna respond well to this marvelous food. Love your vids, man, such an inspiration you are !!

@sohamsengupta6470 Жыл бұрын

That is a massive (and quite risky) career jump to make, props to you for having the courage to do that and hope it works out very well for you. Cheers.

@ascendedvegeta Жыл бұрын

Hey good luck man. I really hope business takes off and I hope you make some good and proper smoked bbq

@hamboharambe9982 Жыл бұрын

Let the customers know you are open, and let them smell your food from a little distance, all people know when they are close to a bakery, smell attracts

@tseul Жыл бұрын

@iegrisan is it a restaurant ? If yes what’s the name? Good luck!

@wildgophers91 Жыл бұрын

Never in my life have I thought about French BBQ. But it sounds like it would be good!

@jxff2000 Жыл бұрын

Brad, you’re my inspiration as a foodie and BBQ fanatic. I was in a really dark place for about 3 years and it’s not a stretch to say that your channel quite literally saved my life. I watched you during all four rounds of my chemo, all my hospital visits, and all my depressive episodes; and you’ve made me laugh every single time. For that, I am eternally grateful.

@iAmJACpot Жыл бұрын

Idk about you guys, but one of my favorite parts of Bradley’s vids are seeing what crazy supplies he’s got in his BBQ tool pouch 😂😂

@SilverFoxCooking Жыл бұрын

I always watch this knife roll to see what odd little trinket is in there. He's just a really thoughtful and entertaining person.

@gunhead Жыл бұрын

Mini m&m's are a must when making smokey sausages.

@sidford8419 Жыл бұрын

The more weird thing is that he only uses the same knife EVERY time lol. Why have a knife roll?

@brycegoodall4358 Жыл бұрын

**FLY HELP** Plant all or a mixture of: lavender, lemongrass, basil, and mint around your table in pots. It’s a natural deterrent for flys. I have a huge problem in my backyard as well and this nearly eliminated them around my food. I’m sure if you had these plants set up around your filming area it would reduce or eliminate them. Also, who doesn’t like fresh mint for a hot summer day mojito..

@Prosecute-fauci Жыл бұрын

He lives in Texas. There isn’t much help for flies.

@stevemendlik2033 Жыл бұрын

Bradley - Since you have the Woodwind Pro you can cold smoke without the pellet tube, you can use the fan from the grill and the smoke box. Camp Chef has a nice video showing how to do it.

@xmas4203 Жыл бұрын

Yes. I used it to cold smoke cheese. It worked perfect.

@rupman27isback Жыл бұрын

Whenever Brad makes sausages anyone else wait for the 4:06 mark? 😄

@scottd143 Жыл бұрын

Thanks for another great video. Since a pellet grill is my primary pit, I cant wait to cook these

@Joe_for_real Жыл бұрын

Bradley, I just made my first homemade sausage thanks to your inspiration. The texture and flavor was amazing, and so much better than most smoked sausage you can buy off of the shelf. Thanks to your guidance I ended up with a good snap. I'll be ordering some of your sausage mix for next time to make it even easier. Thank you for the inspiration.

@L3w3yV Жыл бұрын

Chud you are hands down the best foodtuber / bbq'er and inspired me to try so many of your recipes. Keep up the fantastic work man.

@panzerdash Жыл бұрын

First of all I'd really like to thank you for your content. With fathers day coming up maybe a series of sausage videos with ideas that we can do. And if i can make a personal request, maybe a sausage involving pimento cheese or maybe blue cheese and caramellized onion?

@RiggerBrew Жыл бұрын

We make smoked sausage on the pellet vertical every year. The Pit Boss Series 7 smoke setting is 120f, next step up is 150. This makes it work out well and able to knock out 50# in a day. Over 20" of free hanging space.

@Wakeywhodat 5 ай бұрын

Is the series 7 still working for you? I’ve read a few negative reviews so I figured I would ask.

@RiggerBrew 5 ай бұрын

@@Wakeywhodat Runs like a Champ. I make hundreds of Pounds of Sausage every year. Just last week I smoked Salmon.

@Wakeywhodat 5 ай бұрын

@@RiggerBrew Thanks!

@lemonrancher1037 14 күн бұрын

@Wakeywhodat I got one I'm so scared reading the reviews

@LordCowboyCat Жыл бұрын

Simple, delicious, and straight to the point. This guy knows his stuff 🤠👍

@shawntownsend8278 Жыл бұрын

I have to say Bradley Robinson is the ultimate T's he throws these reverse flow smokers videos up and then stops and shows us how to make sausage man I'm going through withdrawals I'm trying to figure out how I'm doing mine and it's just not helping to know how to make sausage love it keep up the good work Mister Robinson I'd love to come down there and try some barbecue one day

@dallhoc2895 Жыл бұрын

I like to add real small wood chips with the pellets in the tube. Adds a little more smoke flavor. Of course, it's mostly pellets, or it won't smolder and smoke. Another great how-to from Chubds!

@piledriver141 9 ай бұрын

You can go 40/60 on those wood chips,better tasting smoke, but it won’t last as long as 100% pellets

@Rokegle135 Жыл бұрын

If you want to help with the fly problems you should plant some plants that repel flys plus you can buy one of those super strong fly baits where they fly into a jar and they get stuck and die but you have to put that far away cause it's going to get really bad before it gets good

@heavymetaltrainingconcepts2912 Жыл бұрын

Use Irish spring. Rub it all over your fence and trash cans as well as around your patio

@CosmoCanCook Жыл бұрын

Does that really work??

@heavymetaltrainingconcepts2912 Жыл бұрын

@Cosmo Can Cook man from what I can tell, yes. My buddy tried it too and I think it's got eucalyptus or something in it that bugs and rodents hate. My buddy put it on his trash can, like he rubbed it all over it, and no more flies.

@timsauer1079 Жыл бұрын

Love this guy!!!So I'm going to give you a little pro tip. When making rings tie the casing in a single over hand knot and then with a little butcher twine tie off the ring. Simple and effective. Keep up the great work

@XBoughtonX Жыл бұрын

Thanks for another GREAT video - inspirational as usual, Brad!

@michaeld8054 Жыл бұрын

I was wondering if you would do a video on making dried sausage. I lived in Fredericksburg Texas for 33 years and loved the dried sausage from Dutchman's. I have since moved away and miss it. I would love to learn how to make my own.

@andrepatterson7058 Жыл бұрын

Thanks for making this pellet smoker version of sausage making video. 👍🏽

@andreblanchard9786 5 күн бұрын

Great vids Bradley, step by step instructions are awesome! Kudos on sharing your knowledge and experience!! Northern Ontario Canada 😉👍🇨🇦🍻

@seansloan4893 Жыл бұрын

Just a suggestion, look into the Dyna-trap to help with the flies. We use one at my moms house in San Antonio and it helps out.

@graysoncharpentier Жыл бұрын

To help with the flies, maybe you could get one of those like retractable mesh screens and attach them to your outdoor patio. Or maybe like a citronella candle.

@tylerhuttosmith Жыл бұрын

We’ve also used fly eliminators for arbico organics and a few fly strips hidden in problem areas and it’s helped a lot

@wkdavistx 8 ай бұрын

Thank you for letting us know we can just use the smoke tube to cold smoke. I'm going to do this in my recteq BFG.

@nateboyett6303 Күн бұрын

I like jalapenos and Serrano peppers. I find the Serrano peppers to be much more consistent with the level of heat. I never know what I'm going to get with the jalapenos now-a-days... food for thought. Fellow Texans.

@gourmetwoodsman Жыл бұрын

Jalapeno cheddar is such a great combo for sausages. I'm in the process of making a fermented jalapeno and cheddar summer sausage now. Can't wait for it to lose 15 to 20% moisture content so I can call it done! Thanks for all the great content!

@rw9495 Жыл бұрын

Wanted a pellet grill/smoker for christmas but I couldn't make it happen, so I got a pellet tube off Amazon, been really happy with it on my normal grill!

@bishopcorva Жыл бұрын

Oh dude, a sausage like that fresh off the cook. Mouth watering, however I suspect if it's left to chill a bit more and firm up the juices. Slice it thin, like a quarter inch thick slices to mix in with fresh mac and cheese, or stand alone lightly charred in slices with a rough mustard to dip, some nice pickles with pickled onions and sauerkraut. A good crusty baguette piece garlic buttered and toasted. A light beer frosty cold. Yeah, that's sitting on the porch to watch the sunset kind of finger food.

@FlockinIcehole Жыл бұрын

I think you have a great channel. Pray that you grow. You deserve it because its like we are in the backyard!

@tdaiuto Жыл бұрын

The Masterbuilt Gravity series will hold steady at 150 degrees and impart a perfect smoke. I just received your starter kit and will try this on Monday. Love your videos. keep it up. Thank you..

@Silverhands 2 ай бұрын

I named my thrash band Weeknight Sausage.

@tompleas8160 Жыл бұрын

Try putting a fan or 2 by your prep area to keep flies away, or down. They don't like moving air.

@WonkoTSane Жыл бұрын

I use a smoke tube all the time. I did 3 full slabs of bacon Sunday. I am already thinking about some rods to allow me to hang things in my chud box. It should work well with a smoke tube as well.

@ctcraftbeerworks3441 Жыл бұрын

Funny I just did this Sunday in my woodwind pro cause I was feeling lazy and didn’t want to fire up the pit. Came out awesome. Used the smoke box on fan mode and used a torch to catch the wood chunks. Great results!!

@DingusMcGillicutty007 Жыл бұрын

Just got a package of Nice and Plump yesterday and got a pork butt defrosting in the refrigerator. Was thinking of going spicy Italian but the jalapeño cheddar sounds good too.

@huckinator Жыл бұрын

I’d like maybe a series of pellet grill cooks. I know it’s not your favorite, but for normal guys that have a weekday job, most of the time I find the pellet grill much more convenient to fire up for a weekday cook rather than some other cookers.

@johnknorr1140 Жыл бұрын

LOL I just love that little addition you add ❤

@davidbuben3262 Жыл бұрын

One thing that actually works to keep the fly population under control is buy several fly trap pouches from Walmart or Home Depot and hang them along your fence. Especially near garbage cans. Over time, they kill more and more. The more dead flies in the traps, the more you kill. Until they are dying by the thousands. Makes a noticeable difference.

@morenoanglers9800 Жыл бұрын

To help eith flies get a Pop Fly Trap and it will keep them away. Awesome video 👏🤙

@bradcampbell624 Жыл бұрын

Those look magic. Can you make one with sauerkraut and mustard powder and Swiss?

@chrismainferme7041 Жыл бұрын

Great video!! Can you tell Me if i don’t want to use the pink salt what temp and how long to cook the sausage on the pellet smoker. Thanks

@hcamardelle Жыл бұрын

I ordered some of the sausage mix while watching your video where you announced it. I tried it with and without the pink salt but as Brad said my pellet smoker would only go as low as 180. In any event they were both good. Te batch with the curing salt had a richer color. The sausage mix as he says is a great foundation to be be built on. It's pretty good by itself but I plan to add more stuff to the meat before casing. Good job Bradley!

@anywhereaway Жыл бұрын

Hey chud, have you ever tried leaving the tails on each side of the sausage, grab them while the sausage is flat on the table, and spin? That's how I was taught when using natural casings, it's quite satisfying to do, and will nicely "pack" the sausage, as well as giving it that c shape, because it's the natural shape of the intestines

@brewerfireguy Жыл бұрын

The kid with the hat. Best part of the video!🤣

@24kachina Жыл бұрын

Two Things: always add beer, not flavorless water. And Senor Chud = Sausage Yoda!

@andrewharris4698 8 ай бұрын

Every time I hear snip the tip my mind goes straight to Robin Hood Men in Tights and I can't help but chuckle. Love your work, I've taken on a few of your ideas and my links are getting tastier! Cheers from Straya.

@mikeperry2814 Жыл бұрын

Thank you for sharing your knowledge! I bought a Traeger pellet grill last year and the meals keep getting better and better! 👏👍

@Dadzilla2 Жыл бұрын

HOLY MOTHER OF GOD! After watching this and the stuff you have done in the past I'm about ready to bite the bullate and get what I need to make sauge. I'll be working with an offset smoker and a webber but I know I can make it all work.

@nicks4260 Жыл бұрын

“THERES A SNAKE IN MY BOOT!” 😂

@gregory2709 Жыл бұрын

I made a batch of jalapeno cheddar sausage using your starter pack last week, and it turned out great! I cold smoked in my WSM, but the Tilamook didn't hold up as well as I liked on final cook. I probably overdid it on the temp a bit. Maybe I'll dust off the ol' pellet grill, it's pretty lonely in the back of my garage.

@cannistershot2277 Жыл бұрын

Looking good! I have a bunch of relatives visiting over Memorial Day weekend. Going to have to whip up a batch of these... I use a similar smoking method with my electric smoker. The unit itself is turned off and the smoke comes from an A-MAZE-N pellet maze smoker. Works like a champ.

@dbstelly Жыл бұрын

I usually taste my fresh Jalapeños first. The Japs at HEB have been tasting like Bell Peppers for several years now. I use Hatch chilies when they are in season.

@harrywarren5081 Жыл бұрын

FYI, my Green Mountain Grills pellet grills goes down to 150°. It works great for sausage and jerky.

@blueenglishstaffybreeder6956 Жыл бұрын

My Louisiana vertical smoker has its lo smoke temp of 120f, I add my pellet pipe as well for extra smoke, I set it to low for the first 2 hours then crank it up to 250f for the next 2 hours and omg there’s nothing like the sense of pride one gets from making the perfect sausage

@tdimiceli Жыл бұрын

Here's your FLY deterrent. I can't take credit for it but 2 years ago I started using chunks of Irish Spring soap...YES Irish Spring and it works great.

@dwaynewladyka577 Жыл бұрын

Sausage perfection, right there. They look great! Cheers! 👍🏻👍🏻✌️

@nunezdynasty Жыл бұрын

Where were you this weekend. Just made sausages on my pellet smoker trying to piece together your other videos. Now you upload this? Reeeeeeeee

@VirginiaBronson Жыл бұрын

The official taste test remains the best part of your videos. That sausage does look fantastic.

@Sparky6547 Жыл бұрын

Adding a pan full of ice in your pellet grill will help keep the temps down to do cold smoking

@rodkozevenikoff6665 Жыл бұрын

I didn't know m&ms made knives! Love the one in your knife roll out! Lol that gave me a good laugh

@brentscott933 Жыл бұрын

I mix B&B wood chip’s with the pellets and get 4 hours of burn time out of the smoke tube with great results 😊

@conniferns 7 ай бұрын

Your videos are mostly process, and no help to us who dont live in the USA and Canada, where you buy ready to use recipes in a packet. Its nice to watch videos where people in the rest of the world can copy recipes and learn a thing or two in Sausage making

@mike1261 Жыл бұрын

"A little bit pork heavy" ... I'm not sure there's such a thing! LOL

@Buford_T_Justice1 Жыл бұрын

Great video as always Bradley! Can you do a video where you smoke the sausage on a Weber kettle? I’m curious to see how you would set it up for cold smoking! Some of us only have Weber kettle and want to get into the sausage game!

@thekevorlando Жыл бұрын

I lived in a condo that would not let me have a smoker but I was allowed to galvanized trash cans the redneckery begins to smoke logs a couple bricks and Weber kettle Grill inserts it worked quite well

@theshuttschateau4632 Жыл бұрын

Bruuuuuuhhhhh…I choked on my drink when the “snake in my boot” part came in. Hilarious.

@evantrimby6567 Жыл бұрын

Google "amazon fly trap". I get a couple of the "Rescue!" traps each spring. Put them about 20 feet away from your cooking area. Cuts down on flies bug time. They will start smelling like rotten fish though, so put them down wind.

@3820jack Жыл бұрын

Bradley, During the winter I enjoy watching the Hillbilly Weatherman who comes from New Hampshire. Watch a few of his forecasts to bring you back to winter in New Hampshire!

@martinfrappier1434 Жыл бұрын

The name of you sausage starter pack made laugh! Nice branding for your followers. I'm curious what would be your take on portuguese churizo sausage. I know its cured, dryed and all but still would like to see how you would do it. ;-p

@joeyk_723 Жыл бұрын

Sausages look awesome! Also officially have a recipe Im dying for you to try. Calling it the Strami-Smash Lol. Its a smashburger pattie topped with american cheese and two fatty slices of smoked brisket pastrami on a bakery brioche bun. The only other topping is a special sauce composed of primarily mayo, a little bbq sauce, little honey, and some roasted garlic. The simplicity but potency of the burger is insane. Probably the best burger I’ve ever had, thanks for all your inspiration.

@damienscanlon6965 Жыл бұрын

Hahah " if you just want a week night sausage"... who doesn't my friend who doesn't. Love the cooking.

@aj91269 Жыл бұрын

I know you're not a huge fan on pellet smokers, but you should check out the Camp Chef XXL Pro Vertical. It'll get all the way down to 150, and it comes with hooks to hang the sausage.

@zionsgateranch 7 күн бұрын

I wish I could go! Looks good fellas! Great job 🔥

@jareddyer2900 Жыл бұрын

I got try one of those smoke tubes

@fredmackay7896 Жыл бұрын

They look wonderful, trying this for sure. Not sure how easy it is to source real casings here, (Nova Scotia).

@Edgunsuk Жыл бұрын

I am literally doing your beef fat tortilla recipe while watching this lol and im in the UK !

@dislexicdadscooking Жыл бұрын

Beautiful clip fella..just knocked out a home made cream cheese for stuffed jalapeños wrapped in home made bacon...lol all kinds of delish

@GemImHim 2 ай бұрын

This is maybe a dumb question? Whats the best way to rewarm your leftover smoked sausages? Resmoke them or grill them?

@chrishowser4691 Жыл бұрын

Lmao the “let’s fire up the pit” got me. Hahah

@AlexanderWu4587 Жыл бұрын

Nice cameo from Mini Chudette

@washy934 Жыл бұрын

Smoking without the offset seems ok using the tube and a 'vessel' of some kind - but the video I'd like to see is how to make a sausage without a stuffer!

@curtismcgee6515 3 ай бұрын

I got a recommendation for ya…do a hot pepper fermentation sausage….I want to do it but I want you to do it first…LOL

@scottboyer8990 Жыл бұрын

Bradley, You are the Man! There’s a 🐍 in my boot!😮

@jeffmotter8472 Жыл бұрын

When you say course or fine die, what size ( in millimeters ) are you actually referring to?

@ronsimpson143 Жыл бұрын

I had the idea to use a sterilized 5 gallon bucket with a sterilized drill powered paint mixer to mix the meat. I don't have anything like that big pan you attach to the sausage grinder. Do you think that would work?

@TheRug1998 Жыл бұрын

Smoke tube ordered, can’t wait to sausage it up.

@davidway9040 Жыл бұрын

Hey Bradley, brilliant job and would love the ingredients but I can’t see a list? I will swap out the Miller with a VB, very popular brew in Melbourne Australia. Cheers Dave

@claylatour1899 Жыл бұрын

Cool idea man. I have a Pit Boss 1150 and it only goes as low at 180. So I have made a lot of sausage on it but I have to keep the lid raised up about 6 to 8 inches to keep the actual temp at the meat around 150...of course, I lose a lot of smoke doing it that way. So my links are good but not as smoky as I would like. This idea here is awesome. I use a smoke tube also but didnt know if I could only use that without heat like you did or if it would make the sausage taste bitter with smoke only from the tube. Glad you tried this. I will definitely try this on this coming weekend as I plan to make some hot links east Texas style and some homemade garlic sausage links as well.

@AlanDude57 Жыл бұрын

you can use celery juice instead of the curing salt.

@clayphares3822 29 күн бұрын

With years of experience, when you put your Winnie in an ice bath you need to put an extra one on because of shrinkage. Hahahaha Great Video!

@kngrfdegj5940 Жыл бұрын

What was the inside temp of the grill during the smoke tube stage?

@taccosnachos Жыл бұрын

Screen in that back patio & keep the flies out😮

@bs7497 Жыл бұрын

Chud is my Bud!

@Nozomivamp Жыл бұрын

Every time I watch your sausage videos it makes me want to try making sausages . . . Guess I need to go buy a grinder and sausage stuffer

@santaclaus2115 Жыл бұрын

Hey Chud, have you thought of putting up a mosquito net around your porch to keep those pesky flies and other bugs away? That might make your grilling/bbq evenings more enjoyable!

@garryhammond3117 Жыл бұрын

Wow - These look awesome and easy. - I just bought a proper meat grinder, so I'm ready to make sausages! - I like this jalapeno - cheese style. - Thanks, Cheers!