We just got in the habit of raising Cattle and Pigs, so stuff like lamb went on the back burner. Ironically, every hotdog stand here in Chicago also serves Gyros - but it's done Doner/Shawarma style. But it's a staple in Chicago.
Chudly you’re awesome! Please don’t stop the lamb videos. BBQ definitely needs more lamb. I think a gyro sausage recipe would be amazing with your tzatziki.
One of our members on Chuds BBQ Pitmasterrs pointed out yester that there is what looks like a Chud box on the back of the Fogo bag. That sandwich looks fantastic! 🥾🐍🇺🇲
Made this today except I could not find shoulder so I did it with a semi boneless leg. I love lamb and have been cooking it greek style for years. Now that I’ve done it on my Weber, I may never make it any other way. Absolutely fantastic with a brisket like bark. Thank you again.
White crocs and ankle socks - gotta love it! They have basically entire lambs in the cooler at Costco, but it won't fit on my smoker. Time for a bigger smoker, I reckon.
Bro I absolutely love your channel!! I grew up next door to pittmaster Chris Lilly and have such a love for bbq. We share the same cooking style and sense of humor. Hope to meet you one day and share some delicious food
Nice, I've secured an old compressor, so I can finally build myself a smoker - the reciever is about five feet long by 3 feet in diameter iirc. I still want to build a Chudd box inspired direct heat oven (I live in the UK, shipping from the states would be stupidly prohibitive), but a smoker is something I really want to build. Love your channel, cheers for the content.
Fabulosity. One of my go to weeknight meals for my kids is any grilled meat served on Middle Eastern Flatbreads from Trader Joes (excellent product) and TJ's tasziki sauce (also excellent on a hurried weeknight) but I do make my own very lemony hummus. Great video!!
If you did this already, sorry. But I would love a video on smoking, drying, and preserving chipotle, and other, chilies. Maybe an adobo sauce. Then using the chipotle/adobo in a dish. I want to make sure I’m doing it right.
As a New Zealander I don’t understand the comments about lamb being gamey. I guess growing up eating lamb at least weekly I just don’t notice it anymore. Also a medium rare lamb rack being one of my favourite meats.
Loving your videos! Greetings from central New Hampshire! Gonna throw some brontosaurus ribs on the Weber Kettle at first light tomorrow morning. Can't wait to eat 'em!
Have wanted to try this for a minute. This is a great episode sir! We have a pretty big influence on middle eastern food in Michigan! An hr away from Dearborn area and metro Detroit, And i think this would be an absolute home run! Thanks again!
I was stationed on the island of Crete, they actually called these “souvlaki pita”. Never heard “gyro” the two years I was there. Anyway, there was a “pita stand” in the village near our base (Chersonissos). George would wrap one up with french fries (Cretian fries rocked).
I smoke mutton shoulder regularly, not to "pulled" tenderness though, will give it a go soon. Loving that you are looking at where other cuisines meet bbq.
Been watching this channel for about a year and been loving it. Have you done a video where you talk about your outdoor table top and how you take care of it? If not any tips for keeping the wood looking great?
Would love to see this again with a bigger cut or whole lamb...just dont forget the feta next time lol. Also to make gyro meat at home is easy and doesn't have to be on a rotisserie, it would be cool to see your take on that as well.
Would you consider cooking a venison hindquarter the same way as the lamb? Just curious how it would turn out since there's not any fat content and if the foil boat method would be beneficial.
That looks awesome and your channel absolutely is the best for Weber charcoal cooks and the vibe is off the charts!. Off topic can you make your version of a bacon wrapped chicken cordon bleu on the Weber! That would be great.
Is the ingredient amounts missing from the description for anyone else? I have found the videos missing ingredients and amounts for alot of the videos. Anyways keep on smoking and loving the content and travel trips 🎉
Hey chudd been watching your channel for two years now and enjoy watching all your videos they really have helped me out trying to master the back yard / weekend warrior i was wondering if you could do an Irish banger sausage episode ??
I love a good gyro! You should try a real shawarma style with the rotisserie setup on the Chud box or something. Great video as always from the recipes to the editing! You are tuly level 99 cooking!! Keep it up and let’s see a porchetta video!!!!
I've been wanting to make gyros for family dinners recently, but I've only found frozen gyro meat at Costco (don't need the Costco size), not HEB/Wal-Mart. I'm now going to give this a try! Keep up the great work!
Damn this sends me straight back to the late '80's when it seemed like pita pockets were everywhere! I did a boneless lamb shoulder that came out horrible a couple of Christmases ago, need to revisit with the good ol foil boat!
tzaziki tip: scrape out the seedcore before grating removing 50% of the useless moisture and giving the salt a chance to focus on the rest of the cucumber.
Life is simple. I see a notification from Chud's BBQ and I click. What a great way to start the morning!
This.
Amen
Maaaate! Love the lamb recipes. As an Aussie i cannot understand Americans hesitance to lamb. Keep em coming Brad
We just got in the habit of raising Cattle and Pigs, so stuff like lamb went on the back burner. Ironically, every hotdog stand here in Chicago also serves Gyros - but it's done Doner/Shawarma style. But it's a staple in Chicago.
Chudly you’re awesome! Please don’t stop the lamb videos. BBQ definitely needs more lamb. I think a gyro sausage recipe would be amazing with your tzatziki.
Love the outside of the box recipes, life is too short for the same 10-15 meals lol🤘🏻
One of our members on Chuds BBQ Pitmasterrs pointed out yester that there is what looks like a Chud box on the back of the Fogo bag. That sandwich looks fantastic! 🥾🐍🇺🇲
I would have never even considered buying a Weber kettle until I found your channel. Thanks, Brad!
This is one of the best bbq channels on youtube. Subs should be 100x what they are now.
Yassou as the greeks say my BBQ brother! I've been looking for a way to cook some yeeeeeros on my kamado!
Love the additions to the knife roll, especially the slim Jims.
Made this today except I could not find shoulder so I did it with a semi boneless leg. I love lamb and have been cooking it greek style for years. Now that I’ve done it on my Weber, I may never make it any other way. Absolutely fantastic with a brisket like bark. Thank you again.
Thanks for correctly pronouncing gyro and for making a restaurant sandwich accessible 😋
White crocs and ankle socks - gotta love it!
They have basically entire lambs in the cooler at Costco, but it won't fit on my smoker.
Time for a bigger smoker, I reckon.
It sounds like you’ve been watching some of Josh Weismann’s videos😄 no problem though. Love both of y’all’s videos
Oh crap 9:04, whered' the fly go? Love the shout out to chef John! Great looking recipe.
My Thursday is incomplete without a Chud video!!! Love this idea.
Amazing video once again! How about a gyro sausage video in the future? Beef and lamb ground up with some Greek seasonings, stuffed, and smoked?
This is one of my favorite ways to use left over brisket! Throw it on a gyro!
watched this video this morning and couldn't stop thinking about it all day. Lamb is now on the smoker! Thanks for the inspiration!
Bro I absolutely love your channel!! I grew up next door to pittmaster Chris Lilly and have such a love for bbq. We share the same cooking style and sense of humor. Hope to meet you one day and share some delicious food
Lamb is very underrated! I tried lamb chops for the first time a few months ago and they were delicious.
Loving these full dish style vids Brad 🤘🏻
Love lamb. Just deboned a full lamb leg into baby roasts, skewer chunks and stock bones. So tasty and versatile.
That looks amazing. I love a lamb pita and now I wanna make this!!!! Thanks Brad.
Wow! This weekend’s project for sure! Hope I can find a Lamb shoulder this time of year.
Bradley, what about some desserts? Peach cobbler, Chudbox brownie, Tollhouse pan cookie, some kind of fruit pies, pecan pie, etc.
Nice, I've secured an old compressor, so I can finally build myself a smoker - the reciever is about five feet long by 3 feet in diameter iirc. I still want to build a Chudd box inspired direct heat oven (I live in the UK, shipping from the states would be stupidly prohibitive), but a smoker is something I really want to build. Love your channel, cheers for the content.
This is awesome. I usually follow Alton Brown recipe to make Gyro at home kind of like meat loaf. This might be on the menu for the weekend.
Ya ..this was the video that made me subscribe ...watched about 5 of them in a row ... Chuds you're good people!
Fabulosity. One of my go to weeknight meals for my kids is any grilled meat served on Middle Eastern Flatbreads from Trader Joes (excellent product) and TJ's tasziki sauce (also excellent on a hurried weeknight) but I do make my own very lemony hummus. Great video!!
Love the Lamb video! Australia appreciates it!
If you did this already, sorry. But I would love a video on smoking, drying, and preserving chipotle, and other, chilies. Maybe an adobo sauce. Then using the chipotle/adobo in a dish. I want to make sure I’m doing it right.
We are here at LeRoy and Lewis RIGHT NOW!!! Can’t wait
Lamb for the win brother. People don't know what they are missing. Awesome video as always. Thank you.
As a New Zealander I don’t understand the comments about lamb being gamey. I guess growing up eating lamb at least weekly I just don’t notice it anymore. Also a medium rare lamb rack being one of my favourite meats.
I will give this a try.😃 Never thought about smoking lamb shoulder.
As Al from EMV will attest - i love me some lamb - that looks superb, and the pide pockets too
Nom Nom for sure
Looks awesome. Last week used some left over pulled pork to make banh mi with a lemon and garlic aoili. reminded me of this kinda
Loving your videos! Greetings from central New Hampshire! Gonna throw some brontosaurus ribs on the Weber Kettle at first light tomorrow morning. Can't wait to eat 'em!
So fresh, so clean
So fresh and so clean, clean
Looks delicious! Now, I just need to find a lamb shoulder.
Def need to try this one out!! Keep up the good work brother!!
I love gyros. Best ones I had were on holiday in Crete a few years ago. I’m definitely giving this recipe a try.
wow! Looks great! I am not a Lamb guy but I will definitely try that one!! Thanks ! Great vid! Again! ;)
Have wanted to try this for a minute. This is a great episode sir! We have a pretty big influence on middle eastern food in Michigan! An hr away from Dearborn area and metro Detroit, And i think this would be an absolute home run! Thanks again!
I was stationed on the island of Crete, they actually called these “souvlaki pita”. Never heard “gyro” the two years I was there. Anyway, there was a “pita stand” in the village near our base (Chersonissos). George would wrap one up with french fries (Cretian fries rocked).
I smoke mutton shoulder regularly, not to "pulled" tenderness though, will give it a go soon.
Loving that you are looking at where other cuisines meet bbq.
Haha, I see you falling down that bread making rabbit hole! Amazing how much it elevates your food.
I do gyros all the time on my offset, my firebox is topped with a griddle, so the whole cook is done on it.
Gonna have to try that out. Brad you should make a smoked sweet bologna!!! The summer sausage was good, but let's see the smoked sweet bologna
Oh my, top rated Chud video is now lamb!
YAAAS! Finally a lamb video! This looks awesome. I'm going to have to try this too.
Yum 😋
Never know what you're going to make on this channel Love it!
Looks amazing, as always! I've been sleeping on lamb
My man, that looked fantastic! great job!
Pita pockets are one of my top faves, so this is a huge yeessssssss!
9:56 that sequence 🐍 👢 🎩 🤣
Think I’m gonna try this this weekend, but wondering what it would be like if you did the lamb like a brisket
Been watching this channel for about a year and been loving it. Have you done a video where you talk about your outdoor table top and how you take care of it? If not any tips for keeping the wood looking great?
You had me at BBQ lamb! More please
Would love to see this again with a bigger cut or whole lamb...just dont forget the feta next time lol. Also to make gyro meat at home is easy and doesn't have to be on a rotisserie, it would be cool to see your take on that as well.
Us Brits love lamb to, doing this today for Easter Sunday
This looks delicious! Can’t wait to try and make it for myself. Love the videos, keep them coming my friend🤙🏻
Where did you get the cast iron drip pan from???
Would you consider cooking a venison hindquarter the same way as the lamb? Just curious how it would turn out since there's not any fat content and if the foil boat method would be beneficial.
Thanks for thinking outside the brisket box… will be doing this one myself, great content as always !
That looks awesome and your channel absolutely is the best for Weber charcoal cooks and the vibe is off the charts!. Off topic can you make your version of a bacon wrapped chicken cordon bleu on the Weber! That would be great.
Looks great. Like the new (I think) lighting.
Try it with feta and sambal!
That looks absolutely fantastic!!
I would add some Feta Cheese though.
Is the ingredient amounts missing from the description for anyone else?
I have found the videos missing ingredients and amounts for alot of the videos.
Anyways keep on smoking and loving the content and travel trips 🎉
Neighbors bought a lamb from local county fair and asked if I had some ideas for what to do with it! Chud coming in clutch the next day!
If Arby's can call their oven cooked lamb a gyro, then you certainly can. I'm sure yours is a LOT better. Gonna have to try this one!
The Arbys gyro is surprisingly good. Not real Greek good. But tasty for a fast food joint.
What meat do you have to wash after opening it up from the packaging.. Or patting it dry is okay?
Hey chudd been watching your channel for two years now and enjoy watching all your videos they really have helped me out trying to master the back yard / weekend warrior i was wondering if you could do an Irish banger sausage episode ??
My two favorites cuisines! Bbq and Lebanese!
It looks wonderful. Love some good lamb.
Nice. We all need more lamb in our life
I need a gyro now
Definitely a guilty pleasure now I need to do this lol
Looks fantastic! I’m going to have to give this a try! 🐍🥾
I love a good gyro! You should try a real shawarma style with the rotisserie setup on the Chud box or something. Great video as always from the recipes to the editing! You are tuly level 99 cooking!! Keep it up and let’s see a porchetta video!!!!
Football season is upon us. We need a tailgate food series.
made lamb burgers with kofta inspired spices and this video inspired me to make my own pitas Wife said she thinks its the best dinner we ever made.
Is there any homemade ranch dressing for the celery? 😄 Come on Bradley, let's see a smoked or grilled quiche.
Dude, you are spitting out a crazy amount of videos. Loving it but don't burn out! Go on another fishing expedition w/Guga or something.
We have invited brad on a chartered fishing trip here in Houston. But hes been too busy to accept.
Nowhere near me seems to sell them but I would love to try cooking lamb shoulder. Looks great!
I love lamb!! This looks delicious
Oh man I’m so doing this. Lamb Gyros are my absolute favorite.
The green onions in knife roll bag 😂
I've been wanting to make gyros for family dinners recently, but I've only found frozen gyro meat at Costco (don't need the Costco size), not HEB/Wal-Mart. I'm now going to give this a try! Keep up the great work!
Never cooked lamb or used a Weber kettle. Time to do both. Cheers brother.
Damn this sends me straight back to the late '80's when it seemed like pita pockets were everywhere! I did a boneless lamb shoulder that came out horrible a couple of Christmases ago, need to revisit with the good ol foil boat!
Just wondering if you have pepperoni recipe.
I love the chef john ref.
That's look delicious bradley 😋😋
I just made smoked chuck gyros. so good
tzaziki tip: scrape out the seedcore before grating removing 50% of the useless moisture and giving the salt a chance to focus on the rest of the cucumber.
What size weber do you have? It looks like a 26" to me because your thermometer is on the size but your link is the 22"
Sorry Guga, Chuds BBQ channel my new go to channel lesshhgoo 💪🏽💯
I may have to figure out how to make baklava inspired kolaches to pair up with the gyro! Thank you Brad!
How long did this take?