For the neon green relish, add drops of blue food coloring to the relish and stir until it gets to that color. Add food coloring, drops at a time, as needed.
2 thumbs up! I happen to have some brisket trimmings in the freezer calling to be used (and some venison...). Will have to try this for the grill this weekend. Note: Instead of adding water into the processor, you could add small ice chunks. Same results, but the ice keeps the meat cold during processing (friction can cause meat/fat separation) and melts along the way.
Man I haven’t seen a joe yim video since he had that badass 1000 gallon smoker delivered to a restaurant he was starting up in Chicago. Hope he’s doing good in the bbq business.
Awesome Job . I keep a jar of Vienna sport peppers and neon green relish in the fridge. My favorite kind of dogs! Just found your channel. Stoked. from Bay City and BBq, brew beer and outdoor cook and griddle. You sir are a Talent!
I made some st Louis ribs today following your video. oh my God. I never liked this cut, but I always cooked them like baby backs. Yes they take twice as long, but TENDER, JUICY, SMOKEY, DELCIOUS
Okay gentlemen, I do think the two of you are in the top three BBQ channels on ‘The Tube” with of course, Leroy and Lewis rounding the top three out. Possibly, a ridiculous question, but how can/could you make these gargantuan dogs stay straight? You know, like a regular dog. Hope you have the neon green relish like they do in Chi-town.
Thank you for actually putting the poppy seeds on the buns. Live in CO now and when I see "Chicago dogs" I go, and get disappointed. They cant even get the bun right...
"Skank, I don't know how to shoot no shotgun!" Holy crap! Is that Gutterboy from The Wraith?!? Still looks good!! Hmm, must've been the starting fluid that kept him preserved.
I’m a Chicago native myself and those look amazing. Definitely did the Chicago Dog justice. Although the meat paste doesn’t look very appetizing at first but after you smoked them they look amazing and the added char from grilling looked great too. Little tip I learned from my dad. If you poke some holes with a toothpick in the casing you don’t run the risk of the casing splitting open when grilled. Not sure if you had any splits but it does help a bit. Plus gets most of the water out so you don’t bite into a hot greasy pocket in the sausage.
I have a question to which I cannot find an answer. Can cellulose casings be used for all other sausage recipes, including "cured" sausages? If so, do I blanch them in hot water?
Looks awesome, I want some! Didn't know you were going to have Al Jolson show up to taste test. You running a coal mine over there buddy? Send me a dog and a Chud Pit to Atlanta. Love the videos, keep it up!
Yes! You just need a way to generate smoke, but not heat. For instance, search Amazon for the "A-MAZE-N" pellet smoker. That or you can create a 'smudge pot' of your own using wood chips of your choice (like a cast iron pan, filled with chips, sitting on a portable burner). Put your dogs in your Weber, along with the smoker, and smoke for 4 hours. Then grill the day of your event. (Note: If you 'cold' smoke like this, you really should use the pink salt (Cure #1) - even though it's mentioned as 'optional' in the video. The cure prevents bad bacteria from doing their things inside the hot dogs while they sit in the smoke for 4 hours in the temperature danger zone.)
Born and raised Chicagoan here. That no ketchup thing, I always thought was stupid. Every time I ask for it I either get kicked out or cussed out LOL 😆. Some places don't even have ketchup in the building, which again is stupid. Oh, and asking for mayo on 🍟 is also frowned upon (stupid) , but whatevs I put what I want on my cuisine 😆 Dogs look 🔥 too
@@knoxavebbq aw hell I am sorry, I missed it completely. My apologies. If you are going hard with super hot pepper hot sauces, have a bit of Milk of Magnesia before hand. Will help ease the stomach and the back end later on. lol
For the neon green relish, add drops of blue food coloring to the relish and stir until it gets to that color. Add food coloring, drops at a time, as needed.
LOVE the ketchup dismissal.
I love how Cockburn always looks like he just came out of a coal mine. 😅
He's covered with mill scale and grinding dust. Classic look for fabricators and grinders ;-)
I thought that was Johnny Knoxville!
i'm a fabricator and welder too, at the end of the day i always look like i was in a cartoon explosion. such is the life...
Got Joe down there makin' the Chud peek! 😁
I'll never get tired of watching Bradley put casing on. lol
"some would say above average" lol - love watching old videos I have never seen before.
The jump cut cameo of Joe was outstanding. Great episode.
Joe Yim is goated
As a Chicago lifer, I laughed forever at that ketchup slap 😆
We need Cockburn to whip up some drinks for these grilling episodes!!!
Joe unhinged his jaw on that Texas Chicago dog. Damn son..
I eat hot dogs almost every other day, those look really good. Burgers and hot dogs American national treasure.
omg, slappin the siracha ketchup made me chuckle.
2 thumbs up! I happen to have some brisket trimmings in the freezer calling to be used (and some venison...). Will have to try this for the grill this weekend. Note: Instead of adding water into the processor, you could add small ice chunks. Same results, but the ice keeps the meat cold during processing (friction can cause meat/fat separation) and melts along the way.
Love from Chicago! I love this Texas twist.
Loved how u didnt ignore the balls and gave it a nice juggle
Just made 5lbs...resting in the fridge until tomorrow when they hit the smoker...have a feeling it's going to be a glorious 4th!
I enjoyed the collaboration, particularly across food genres. 👍
4:27 thanks for the sprinkle!
I want some bbq and few beers with this dude!
Dude, you always make me laugh and I learn something that's the top two things to have a successful youtube channel, IMO!
Ohhhhhhhhh my!!!!!!!!! This guy is comedy!!!!🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Happy Independence Day to you and all viewers!
Joe from Germany
Man I haven’t seen a joe yim video since he had that badass 1000 gallon smoker delivered to a restaurant he was starting up in Chicago. Hope he’s doing good in the bbq business.
Brother I would live to see u do a seafood gumbo with crab, shrimp, and oysters.
Hand switch was effortless.
Awesome Job . I keep a jar of Vienna sport peppers and neon green relish in the fridge. My favorite kind of dogs! Just found your channel. Stoked. from Bay City and BBq, brew beer and outdoor cook and griddle. You sir are a Talent!
What's Joe Yim doing there? He taught me how to wrap briskets in paper. Cool as hell!!
Great video cheers from Canada
I made some st Louis ribs today following your video. oh my God. I never liked this cut, but I always cooked them like baby backs. Yes they take twice as long, but TENDER, JUICY, SMOKEY, DELCIOUS
Abe Froman is the REAL SAUSAGE KING of Chicago...
Okay gentlemen, I do think the two of you are in the top three BBQ channels on ‘The Tube” with of course, Leroy and Lewis rounding the top three out. Possibly, a ridiculous question, but how can/could you make these gargantuan dogs stay straight? You know, like a regular dog. Hope you have the neon green relish like they do in Chi-town.
The reasons we’re all here.
3:45 4:10 10:52 11:11
Bro... That was 1 BADASS 🌭🌭🌭🌭!!!
my wife and love Dogs!!
From north of the border. Those look amazing. I will have to try it. Maybe 50/50 moose, beef. Happy Canada Day, and 4th of July.
Love it!!!! You guys rock this!
Love your channel man.....
2 of my favorite UA-cam in the same video. Gonna be a great Thursday!!
Miles looks like he brought the charcoal directly from a coal mine. Great video can’t wait to try it!
That looks freekin awesome great show
Patiently waiting for the balls tickle, not disappointed 😂
I recently found your great videos. Looking forward to watching more.
Just in time for 4th of July! 💯🔥👌🏼
Need to get some Cockburn merch!
I watch a lot of Mighty Joe stuff. Never knew how strong his accent was until I saw this. To me it’s an accent because I’m from Louisiana
6 inches is clearly above average… great look’n dogs brother.
Hallelujah there were no snakes in the boot on this video hate them varmints 😂😆
Ya missed the sport peppers on those dog,s
Glad you were able to "ketchup" with Joe Yim.
Nice! This is the way to do up a dog good!! Where's the beer?,
Thank you for actually putting the poppy seeds on the buns. Live in CO now and when I see "Chicago dogs" I go, and get disappointed. They cant even get the bun right...
This looks so delicious
Damn, those look amazing!!
Made me hungry. Gonna give this a try.
"Skank, I don't know how to shoot no shotgun!" Holy crap! Is that Gutterboy from The Wraith?!? Still looks good!! Hmm, must've been the starting fluid that kept him preserved.
Looks like ma and pa fly are digging the char-dog.
Love H‑E‑B my go to store
Dude! Homemade hotdogs 🌭 😋
Joe Yim AKA THA GLIZZY GOD.
"I miss every time" LoL
That's amazing
I’m a Chicago native myself and those look amazing. Definitely did the Chicago Dog justice. Although the meat paste doesn’t look very appetizing at first but after you smoked them they look amazing and the added char from grilling looked great too. Little tip I learned from my dad. If you poke some holes with a toothpick in the casing you don’t run the risk of the casing splitting open when grilled. Not sure if you had any splits but it does help a bit. Plus gets most of the water out so you don’t bite into a hot greasy pocket in the sausage.
I have a question to which I cannot find an answer. Can cellulose casings be used for all other sausage recipes, including "cured" sausages? If so, do I blanch them in hot water?
LOL you crack me up Brad.
It is interesting, in America, the norm seems to be beef hotdogs but in europe its mostly pork.
very informative thx
Babish Chud colabo coming soon
You should make smoked brisket tamales with smoked beef tallow instead of lard and adobo style salsa.
Epic dog!
@3:45 that ball tickle
This is how we make them in Rochester NY. Google Zweigle's Hots.
nice collab brother....Chicago vs Texas
Looks awesome, I want some! Didn't know you were going to have Al Jolson show up to taste test. You running a coal mine over there buddy? Send me a dog and a Chud Pit to Atlanta. Love the videos, keep it up!
MIGHTY JOE!!! F@&kin Legend!!!!!
Is any of this possible on a weber kettle? I haven't graduated to an offset yet
Yes! You just need a way to generate smoke, but not heat. For instance, search Amazon for the "A-MAZE-N" pellet smoker. That or you can create a 'smudge pot' of your own using wood chips of your choice (like a cast iron pan, filled with chips, sitting on a portable burner). Put your dogs in your Weber, along with the smoker, and smoke for 4 hours. Then grill the day of your event. (Note: If you 'cold' smoke like this, you really should use the pink salt (Cure #1) - even though it's mentioned as 'optional' in the video. The cure prevents bad bacteria from doing their things inside the hot dogs while they sit in the smoke for 4 hours in the temperature danger zone.)
Yes...search here for 'snake method'
Love Joe. Love Brad. What about GRILLED and GLAZED SALMON!!!!
This is the video I never knew I needed. I cannot stop laughing at this idiot....LOL!!!! I totally died at 3:46! Brad, you are a trip!!
I got the Babish reference right away
BRADLEY how about a sonoran dog wrapped in bacon 🌭🥓🌭🥓
The tickling of the "balls" @3:46. XD DED
2nd time watcher I am subscribing
Look out joe
Tiny Whiskin'!
Shout out tiny whisk.
Nice!
Why the milk powder and not the carrot powder from last videos?
I can't imagine a hotdog without mustard...lol.
Happy 4th of July
Happy Birthday USA. 😃
Nice and plump
Im starting to think that you're dropping charcoal on purpose.
Missed the sauerkraut! lol
Born and raised Chicagoan here.
That no ketchup thing, I always thought was stupid. Every time I ask for it I either get kicked out or cussed out LOL 😆. Some places don't even have ketchup in the building, which again is stupid. Oh, and asking for mayo on 🍟 is also frowned upon (stupid) , but whatevs
I put what I want on my cuisine 😆
Dogs look 🔥 too
Joe forgot to mention anything about the Sport Peppers that go on a Chicago Dog. The rest was dead on though and looked amazing!
Sports peppers were mentioned. But I happened to have 7 different hot sauces the day before and didn’t feel like blowing out my stomach. 👍
@@knoxavebbq aw hell I am sorry, I missed it completely. My apologies. If you are going hard with super hot pepper hot sauces, have a bit of Milk of Magnesia before hand. Will help ease the stomach and the back end later on. lol
@@terrorfex1611 LOL!!! Good advice. No apology necessary.
He forgot the peppers... HE forgot the PEPPERS..... HE FORGOT THE PEPPERS!!!!!!🌶
Fc from Thailand.🇹🇭
Good job son
My biggest pet peeve about hot dogs is..... people from Chicago
Sweet!
Hey Yo- No Sport Peppers??
Not sure why but I want some brisket bacon. When you cut the brisket into strip all I thought was can I make bacon from a brisket.
Nothing for nothing but why not weld a plate on your firebox to set the charcoal liter?