Chicken Bacon Ranch Sausage! | Chuds BBQ
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- Опубліковано 26 лют 2024
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ChudsBBQ.com
Insta: chudsbbq
Chud Bacon
370g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes
1878 Chicken
35g Salt
75g Buttermilk Powder
12g Garlic
10g Onion
3g Parsley
5g Mustard
5g Pepper
4g Dill
3g Chives
3g Tarragon
3g Msg
290g Bacon
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
weberinc.sjv.i...
►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
breville.oie8....
►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Camera Lens
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►Tripod
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►Drone
amzn.to/2V7VIwK - Навчання та стиль
fake out on the sausage diddle and fake out on the boot snake. Chud's always keeping us guessing!
and not forgetting the clean weenie
You gotta love how Brad has been slowly changing up the endings, so sophisticated! 😆
Just ordered 3 sausage kits from you!
Would love to see a “biscuits and gravy” flavored sausage! Was thinking stuff a breakfast sausage base, frozen reduced country gravy, and dried biscuits in some sheep casings.
I don't think this concept would work as a sausage, but it sounds like one hell of an idea for a corn dog type thing, with sausage on a stick, encased in biscuit dough, fried, with country gravy on the side for dipping. Or serve on a plate, smothered in the country gravy, with shredded cheddar cheese on top and doused with a good Louisiana hot sauce. Serve with strong black coffee and some good mango juice.
No, it would work.
Very nice meat mountain there! Attention to detail with those slices
"It's got that (lists every seasoning component) vibe to it." lol, excellent video once again Brad!
Another great, creative sausage recipe! Thanks Brad! Keep them coming.
MAKE SOME APPLE-GOUDA BRATWURST!!!! I do all your sausage recipes and now people are making requests 😅
It's me lol I'm making the requests
Would love to see you make an Italian style chicken with parsley and cheese thin coil sausage. Used to get these in NYC and they were great grilled over coals or on a flattop.
Glad you finally did this one. They are really good in pasta dishes.
penelope is the greatest taste tester a pitmaster could ever have asked for. truly as good as it gets.
legend..plain and simple..legend...i never tire of your content and banter...pure legend!!
Oooh! Larceny black A 1-23 yes sir! 🥃
Looking forward to this sausage recipe! Thanks for making great vids 👍😎
I love these Tarantino style videos.
I’d love to see a chicken tikka masala burrito with garlic in the tortillas like garlic naan bread and the chicken cooked on the chud box
My 30 second method of getting bone out of thighs. Start at smaller joint end and make cuts down to main bone all around avoiding the cartilage etc. Then hold bone vertical and run knife along bone down to lower/larger joints end all around. Then just cut off and you have your meat but awesome bones for chicken stock. This process works awesome if thighs are 1/2 frozen as can go right into grinder
I just realized its a Chud's whiskey glass! Fantastic!
Gonna try this with a blue cheese dressing mix. Thanks for the great videos!
I made some for the first time a month ago. I added high temp cheddar, some mild wing sauce to give it a bit extra and milk powder as a binder. I used chicken breast and boneless thighs… came out great!
Made my first batch of sausages with the "Nice n Plump" mix a couple of weeks ago. Turned out great, but while casing every time I was like "tie it off... snip the tip... and we case away". I've either watched too many Chuds videos, or just enough.
Larceny. One the finest bourbons available and the best bourbon to mix with Coke.
Great finish to the video with a drink of Larceny!.
Imagine dipping that in a homemade butter milk ranch!
Glad Brad has made another sausage video. Also, it’s nice to see chicken used.
…..lastly, gotta take advantage of those hibernating flies 🪰🪰🪰
Only one good way to get rid of a boot snake. BBQ snake. Give it a try, Bradley!
Last time I made bacon I smoked it up to 200 F and sliced it super thick. When I cooked it for breakfast it was the absolute perfect combination of crispy on the outside and tender on the inside🤤
Tour de Chudforce. Unreal. Fabulosity.
I love putting a dusting of sweetcheeks on my smoked pork belly. It just adds that beautiful light sweetness at the end. So good.
Brad, you should make some Rubin sausages. I’ll bet that would be really good. Love the videos
Dang it Chud, I can’t afford a grinder and stuffer stop making such delicious looking food!
Next time try the Fiesta Ranch seasoning in this, I bet it would be wild
These videos make my day😂
My wife and was wondering where the boot snake got off to. Needless to say you didn't disappoint. Excellent videos as usual.
This is definitely going on the menu for my class reunion this summer! Slices of this sausage with some dipping sauce would make the perfect appetizer! Also... love me some Larceny bourbon! I had an old friend introduce me to it... nice and smooth, without being too high in abv.
Yeah I gotta make this one happen! Looks absolutely delicious to eat and beautiful to look at!
Bradley Dude I totally Love the comedy in all your videos 😂
I love Indian food. We have a large bin dedicated to all the spices so we can cook it whenever we like. Great episode
Those who know…know…when he makes a sausage video, we’re all waiting for the ball tickle. You know who you are!
What vacuum sealer system do you recommend?
I need one for my brisket and other meat scraps, to keep them till I have enough to grind into burgers, etc....
I"m a big fan of your show...I trimmed my brisket last weekend per your video, did my first foil boat....and WOW!! It was great!!
Thank you in advance!!
CC
Killer video... super appreciate all your content Brad! Very much look forward to giving this one a whirl 🤙
You pretty much hit on it with the chicken thighs. I have been trying out all kinds of chicken thigh sausage recipes the last year or so mostly bulk breakfast & hot Italian. Have also done cased kielbasa/bratwurst and smoked salamis. It is different using poultry (forgot I did some turkey) but I haven't had things not work out. @ .88 cent/lb is good to know that it works.
DUDE!
I just made these
2800G of chicken and adjusted the grams
DUDE!
Never made a sausage the everyone in the family loves
TY TY TY
P.S. Your breakfast sausage is a hit in my house as well. I have about 20 lbs of it in the freezer formed into patties and vac sealed. Every weekend the kids ask for it.
Skin on thighs was how my chicken sausage go to also, delicious!
I needed something new in my life. I just saw these yummy ❤😮sausages!
“Gut busting sausage” 😂😂😂
We need an offset brisket fried rice episode
Hopefully that glass is hitting the store soon!
Yep ! That's a Try.
Gotta try this.....And nice Bourbon!!
you could serve them with some fresh ranch dressing... That would be so good!
i have done Jamaican Jerk, and Tuscan seasoned chicken sausages before. I'm putting these on the list to make.
You had me at Barrell Proof Larceny 😍
I think you nailed it Bradley like the Idea as well as the recipe, As I've said b4 keep em coming...
For a second there I thought you were gonna forget the “bludle udle udle udle”! Shew…that was a close one!
This gives me an idea…chicken cordon blue sausage!
Hey...I take it you are no longer having any issues with snakes getting in your boots. Oops spoke too soon. LOL. Damn snakes.
Man, I’ve been watching your channel for a while and I’m curious as to what the metal circle, with chud cut into it, you use on the cutting board to cook with.
Great video! Thanks for sharing.
I was thinking about something like this but with Swiss cheese too. I have the proper confidence now.
Looks delicious! Chicken casings! That I would like to see. Aren’t they really small?
You always make this look so easy!
Awesome man!
That looked mighty tasty
Why did you not pink salt the chicken? Just curious.
Really enjoying your videos. Could a cured version be made?
got me thing blue cheese😋
Totally needs a little dip dip in some Franks Red Hot.
RECIPES!!!! Reminding u lol
Nice job Brad!
For the algorithms bay bay!!!!!
I love your videos 😊 I so look forward to release day !
What brand do you for your chamber vac seal? Do you have an external vac seal for oversized items? I use Meat Your Maker line - chamber works great but the 16” external vac is worthless.
Just ❤️ your sausage videos‼️
Think you could make Irish bangers for St Patrick’s day?
Yumm and chicken isn’t my go too
That looks delicious!
Hey Chud, obviously you are known for BBQ. However have you ever considered doing a master class on how to make Cooking BBQ youtube Videos? I would pay for that.
That’s a good batch of larceny!
Hey Chud when putting a log on the fire do you have to open the smoker to let out the white smoke during its cook?
El cangrrriiiiiiiiii love your content bro! You inspire me! Yummythangzinc was born because of awesome videos like this!
Can you explain/show how to tie off and cut sausages into the individuals they end up as?
Love your vids, Bradley - pretty much have watched them all. Curious, since you highlighted the "Official Taste Tester" in this vid (cute puppy), has she ever not eaten/spit out one of your offerings?
I bet that would be good with high temp cheese!!!
Looks way better then my attempt at it😂 granted it was also the second time I made sausage
Don't forget the 188g of Heavy Cream
What’s the brand in that propane gun?
If there is no milk powder, what can I use instead? 😊
I've seen a nonstick grillmat used in some of your videos. I can't find one now. What is that one?
@8:50 Toying with my emotions, for a very brief moment I didn't think you were going to do it 🤣
You should do shoyu chicken boudin. Add in some fresh chopped green onions. That’d be a killer idea and gnarly boudin
Wine Cork in the knife roll?!?! I see the pigs head but not sure! HAHA!
OMG I NEED THAT T-SHIRT BROOKE HAS!!!
So what would happen if you boiled the bones and froze the collagen/gelatin that came out? Could you use that as an added fat to the sausage like you would a beef or pork fat?
killer video!
lets have a tools of the trade vid , how many times can you start the "fire" on one tank with that torch ?
2nd best boot snake transition, your dad still did it better
I dig this!!!! Help me out. Struggling w Alpha GAL meat allergies! You think the pork bacon can be substituted with turkey bacon? Ideas? Thanks
Imagine slicing the sausage thin and putting it on a pizza before you cook it in the oven
up next BOURBON sausage!
You always make the sausage process look so simple. Yet, when I decide to do it myself, I get scared. one of these days...
Looks good, what is the seasoning ratio, thanks
How much rub did you add to the bacon cure??
What happened to the live chats on Sundays. We miss unfiltered brad!!!!