I'm from South Louisiana. Boudin is a breakfast, lunch, and dinner food. I'll wake up at midnight and throw a couple of homemade links in the air fryer. I used to love pepper jack cheese in my boudin egg rolls, but I can't handle the texture anymore. The taste is fantastic, though.
Yeah so I just got caught at work watching this…. Volume too high on the chopping sequence got me. Coworkers were all, “what are you doing in here!?” Oh well, they’ll thank me later if I make these and bring em in to the office! Awesome stuff once again, Brad.
The addition of liver is the hardest part of making good boudin. If you put too much it just tastes like liver but if you don't put enough it doesn't taste like boudin. It's a tricky balance to strike
Great video. We had some leftover pulled pork so we made some carnitas egg rolls. With the pork we added Monterey Jack and queso fresco cheese along with cilantro. We dipped them in a tangy Alabama white sauce. Good stuff! The next time we have pulled pork I will try your recipe. It looks awesome!
If anyone is in the Dallas area and wants to try a boudin egg roll, go to Po Melvin’s in Irving, and get the “Boudin in a Blanket. It’s served with a spicy mustard and they are excellent.
Do you have a video or have you explained the burner you have on your cutting board outside? I'm curious how that works and if I can build one myself. THANKS, love the videos!!
Wish I could come meet you guys at Desperado Ranch. Sounds like a good time and and great food. Could also prob. learn a thing or 2. Have a good time. Enjoy PS" Egg eolls looks great.
For those worried about the chicken livers (which is just wrong) then a Braunschweiger gives a really good flavor. Being a cold cut, just add it into the mix after things have cooled a li'l bit.
he needs to start doing a series called will it. meaning a series like will egg roll or will it crunch wrap smoking different meats and see how well they taste in different forms of carry vessels for smoked meats
Why do you refer to the pork as "pork steak" instead of just calling pork butT/boston butt or pork shoulder? I figure there must be a reason, I just don't know what it is.
Bradley, 1 question and 1 comment. Q: why doesn't your cutting board smoke when you drop the hot plate on it? Suggestion: Slap Yo Mama seasoning salt is, IMHO, much better than Tony Chachere's. Give it a try.
Can we please all just take a moment to appreciate the chop editing...! 👏 7:13
It's even more impressive if you watch it at 2x speed.
Seriously, dozens of precisely timed cuts, really satisfying to watch. Not many content creators going to those lengths for video quality out there
How all cooking videos should be.
knife skills are on point.
The “boudin turd” really got me 😂
He's looking toward the future.😉
Can’t wait to see the Demolition Ranch and Mad Scientist colab
That cheese pull was immaculate
I'm from South Louisiana. Boudin is a breakfast, lunch, and dinner food. I'll wake up at midnight and throw a couple of homemade links in the air fryer. I used to love pepper jack cheese in my boudin egg rolls, but I can't handle the texture anymore. The taste is fantastic, though.
What do you mean by can’t handle?
@@johnjacob3276 the texture makes me want to barf. Idk how to explain it. The taste is fine. I just can't stomach the texture.
Yeah so I just got caught at work watching this…. Volume too high on the chopping sequence got me. Coworkers were all, “what are you doing in here!?” Oh well, they’ll thank me later if I make these and bring em in to the office! Awesome stuff once again, Brad.
I love how Chud takes a recipe and does whatever he wants. I've never seen smokie pulled pork boudin. I'm going to be making this real soon.
Brad must have the quickest knife skills in the whole world 💪💪😆😆
The addition of liver is the hardest part of making good boudin. If you put too much it just tastes like liver but if you don't put enough it doesn't taste like boudin. It's a tricky balance to strike
Dropping this delicious content this early in the morning should be illegal LOL!! Now I'm hungry.
My dude mentioned boudin so I'm going to work tomorrow with a couple of links of best stop to eat for lunch thanks bro
I am in Louisiana right now for vacation. Killing the boudin scene here! Would love to see your take on TASO next
Chargrilled oysters would be awesome. especially with boudin egg rolls on the side. A perfect lousiana appetizer platter.
Vinegar powder is so useful. I like some in my roast potato seasoning to get the tang without extra moisture.
Been waiting on these mamajamas for a bit. Thank you sir
Little disappointed that the egg roll wrappers were not homemade. Keep up the good work Chuds, great as always!
Sometimes store bought is perfectly fine.
Great video. We had some leftover pulled pork so we made some carnitas egg rolls. With the pork we added Monterey Jack and queso fresco cheese along with cilantro. We dipped them in a tangy Alabama white sauce. Good stuff! The next time we have pulled pork I will try your recipe. It looks awesome!
Looks delicious. Now I’m wanting to see some Philly cheesesteak egg rolls.
Millions even billions must make Cheesy Barbecue egg rolls..
Wow. New food idea to try out with my neighbors.
Speaking of egg roll, tried making egg roll birria once and it was heavenly
BRads editing skills to the max
We love Brooke!
OMG, this video just made it into my saved videos, definitely going to be doing these
Can’t wait to try some of your bbq, got my tickets for Meat fest. Definitely felt little gitty buying the tickets, can’t wait!!
Another great video. The egg rolls looked awesome.
If anyone is in the Dallas area and wants to try a boudin egg roll, go to Po Melvin’s in Irving, and get the “Boudin in a Blanket. It’s served with a spicy mustard and they are excellent.
Awesome to see you're going to cook at Demolition Ranch Meat Fest.
Mr Robinson you need your own restaurant it would go
Seriously doin this this weekend 💯
I'm trying this one for sure.
Lol, that face you made after that 'cheese pull' cracks me up!
Need to make a remoulade sauce to go with those.
Do you have a video or have you explained the burner you have on your cutting board outside? I'm curious how that works and if I can build one myself. THANKS, love the videos!!
I see that you are going to be cooking out at Demo Ranch! That is awesome.
Great video! Thanks for sharing.
The boudin I’ve had in the past has been really rice forward, going to try this version!
Love seeing the hot dog from the dessert warrior series in there. lol good stuff.
Idea - Smoked & charred small boudin & cheese sausage, then wrapped in eggrolls & deep fried. More flavor & crunch.
I'm trying chicken skin egg rolls today. You inspired me!
Love ya brother... got some swag coming your way.
Wish I could come meet you guys at Desperado Ranch. Sounds like a good time and and great food. Could also prob. learn a thing or 2. Have a good time. Enjoy PS" Egg eolls looks great.
For those worried about the chicken livers (which is just wrong) then a Braunschweiger gives a really good flavor. Being a cold cut, just add it into the mix after things have cooled a li'l bit.
Chud Day!!!
This video was made for me! Super chopper!
16:27 is my favorite
Dude I love your sausage.
Ok That's a Try!
Is that an induction cooking disk or just a coaster and the pan heated off camera?
1:42 Snake bite seasoning is a lot like Chupacabra seasoning. Yours has a little bit sweater taste. Perfect for pork.
Alrighty so Day 1 of asking for the Chud Box and Grill to be available in Australia please 🤞
Smoked boudin bitterballen, Brad!
Gotta put some Best Stop smoked boudin in wonton wrappers.
You know, With those chopping skills you might just go somewhere with this cooking thing.
I’ve just found out Evan and you are attending a bbq festival I’m going to in Ireland next month! Is Dave going too?
I want some 🤤
Awesome
I saw the word boudin and was instantly all in, total Homer moment going on
I wanna see ya on barbeque showdown.
Am I wrong or do you use the chudbox more than the offset now?
Is that because of practicality or just current recipes??
Have you ever tried using a bread slicer for your homemade bread?do you want to try it?🥰
So what are you cooking at demo’s place? Anything planned yet?
Just started the video and audibly said "oh f••• yeah"
Agreed!
Boudin corndogs with jalapeños in the coating??
Come up with a seafood gumbo boudin!
zamzam water and use pork as fruit or vegetables plant fertilizer
Boudin Eggrolls something you never knew you needed until you found out.
Same as always. You fall in love with a Cooking Channel and before long it turns into nothing but an advertisement to sell their spices.
Meat Fest!
"What's the meat?"
"Pork steak."
No mention of that liver. 😂
How do you chop so fast
Egg rolls and spring rolls if you use banana works better than egg wash
What do you mean banana? I'm curious.
0:18 I been looking for that hotdog knife everywhere! Where did you find it?!! 😢😮😮😮
BladeHQ had them cheap a few months ago.
Make a Reuben sausage
The intro sounds like a more reasonable Ordinary Sausage video
ok, i read that title fast and thought it said cheese burger eggrolls xD
What is that silver plate????
For the algorithms bay bay!!!
Would you ever consider trying to break the internet and make boiled ribs finished on the chud box?
What if you deep-fried that sausage right after you cased it?
Weird sharp cutting object.
Did that rub come from that pesky snake in your boot? You finally caught it?!
🤘🤘🤘🤘🤘🤘🤘🤘
What's your exercise routine.... don't know how you aren't 600#! 😉
I'll take 2 orders of 3 please
eats off fork puts fork back in ..... did you run your restaraunt like that ?
he needs to start doing a series called will it. meaning a series like will egg roll or will it crunch wrap smoking different meats and see how well they taste in different forms of carry vessels for smoked meats
This concept exists on other channels.
What is he cooking the mop sauce on... where's a guy get one of them
What happened to that pesky snake in your boot?
Why do you refer to the pork as "pork steak" instead of just calling pork butT/boston butt or pork shoulder? I figure there must be a reason, I just don't know what it is.
a pork steak is a steak usually cut from the shoulder
Bradley, 1 question and 1 comment. Q: why doesn't your cutting board smoke when you drop the hot plate on it? Suggestion: Slap Yo Mama seasoning salt is, IMHO, much better than Tony Chachere's. Give it a try.
Greet`s from Norway🤤🤤🤤
Beard is on point today Bradley, egg rolls aren't bad either.
Hey Chudd,
How about you make some lamb like a chicken fired steak.
Otherwise make lamb or bison style brisket.
Just a suggestion
Like