Just for 40 to 45 days a year, and they started two weeks ago so... Decades beneath the ground eating tree roots, 1 day outside to mate and die... they have to be noisy 🤣
Brad you are freaking awesome I have to say that no matter what you cook I'm watching. You are the most down to earth person and freaking hilarious.....Have a wonderful and safe independence day
I’ve watched a couple different videos on hot dog making, and I have to say that these are the best looking out of the videos I’ve seen. Your prep work to get the consistency of the meat was outstanding, and the end result after they came out of the casing is exactly what I’ve been looking for. I own a hot dog cart, and I’ll be looking to make my own hot dogs early next year, hopefully. I am inexperienced to meat grinding, and I did not know you could get hot dogs like this outside the store. Thank you!
Tour de Force! Very impressive. Gotta continue to appreciate 1) Brad's sick sausage making skills and 2) fabulous versatility of a simple Weber. Happy Fourth to the Chud world!
It’s possible to get your recipes in video description? Sometimes it’s very difficult to me listen and understand English in videos, specially when I’m learning English jeje please Chuds BBQ!! Best regards from Mexico!
It could just be that I’m incredibly immature and easily amused, but this is one of my favorite videos of yours! Lots of humor goes perfectly with grilling!
Thanks for posting the recipe! I think everyone will want to try making these. Love all your cooks. I appreciate your editing skills too, not as long and drawn out as other folks videos. To the point! Keep them coming Bradley.
Dude you got me hooked on adding sausage making to my BBQ arsenal. Just got my 1hp MEAT! grinder can't wait to try this recipe cause it will be DElisious....😋
Made these with ground up skin-on chicken thighs and I’ll never buy those horrible pale chicken franks from the store again. These are the real deal. Thanks Bradley, you rock!
We used to have a great food truck specializing in all beef dogs, they spiral sliced 'em and they would extend beyond buns a lil like yours, but the spiral cut gave them more area to char and hold toppings in each bite... maybe try that with your shorter franks ?
Great video. Bradley, you are head and shoulders above all other BBQ'ers on YT. (Well, you and BBQ PIT BOYS....) Those "critters" in your tree are Cicadas (Insects). Definitely one of the wonderful (and hot) sounds of summer in Texas. Keep doin' what yer doin"!!
DONT MIND IF DO.....!!! YES PLEASE... Love Your Channel ...As always Damn good Recipe...Every since I started watching your channel my BBQ game stepped up a good bit...Appreciate it Brad...
Chud: "It was all done on the Weber Kettle." Me: $800 meat grinder $250 sausage stuffer $200 Kitchen Aid mixer $50 for the meat $25 for the casings $40-$60 for the spices $30 for the charcoal $15 for the wood $8 for the 6 pac of beer
you can get a kitchenaid mixer, grinder and stuffer attachment for like $300 to $350 instead of spending $1250. backyard grillers don't need the stuff he has specifically
Nah. You can get a Kitchenaid mixer and the grinder/stuffer attachment for about $350 total. I did that for a while. Hated it, but gotta start somewhere. You can get a standalone stuffer for $125. **$50 for 5 pounds meat in today's prices is fair **$25 for cellulose casings is about right but you only use a fraction of the pack for one cook **$50 spices & dried milk is about right but you only use a fraction on 1 cook **$30 charcoal - yep but not using the entire bag. Propane is more expensive. **$15 for a bag of wood chunks is fair but that bag will last a long time - you're using only 1 chunk **$8 for beer? Seriously? Find a better beer and spend at least $10
@@twhdvm thanks. I had a reply, I thought... But either it got removed, or I exited before I hit send. It was basically saying the same as you though. Maybe not as nicely.
Happy 4th Mr Brad and family! Another great cook! Sometimes a simple, take for granted end product can be amazingly satisfying. Definitely brings back memories of dad cooking dogs on the grill.
Nice channel Did this on the rush with plastic wrap and regular ground beef braced for just a moment to give them shape and then pan grilled... It was a school test, lol... but 4x grinding the beef and then slow cook smoking it, that’s a great tip for the same process... just more elegant on your side (except shaking the things lol 😂)
Hit it out of the park with this one Brad! Definitely going to give your spice mix a try. Happy 4th! (love the post punch at 10:52 - nothing says "Hell Yeah!" like punching something!)
You need the pink salt for saftey during the cold smoke, because you aren't smoking hot enough to kill all bacteria. Botulism is no joke. Make sure you're using the pink curing salt, not just pink salt. The pink Himalayan salt isn't the same.
Awesome video! I just tried this recipe and let’s just say I’m still learning. I smoked in a traeger at 180 degrees and after 5 hours still wasn’t up to an internal temp of 155-160. They also came out pretty tough and very wrinkly. Any tips on what we might have done wrong? Thanks!
Hey Brad, i think those hotdogs would go well with the chilli cheese fritos you made to make some bangin chilli dogs with the added crunch of crushed fritos on top
The summer sound of cicada’s in the trees!!
There's a cicada in my boot
That's when you know it's f%#$ing hot in TX!
Just for 40 to 45 days a year, and they started two weeks ago so...
Decades beneath the ground eating tree roots, 1 day outside to mate and die... they have to be noisy 🤣
I've heard Cicadas are edible. 😋
Thanks to Democrats, we may be eating those soon. "SMOKEY, DELICIOUS, CRUNCY!" Smoked Cicadas, Yum.
Huge difference between cheap hotdogs and quality hotdogs!! 👍👍
Brad you are freaking awesome I have to say that no matter what you cook I'm watching. You are the most down to earth person and freaking hilarious.....Have a wonderful and safe independence day
Thank you so much
The tree noise - Cicada. I'm up next to Dallas and they can be deafening
Sounds like cicadas are what you are hearing...the sound of a Texas summer for sure. Great video.
yeah, a cicada, I do believe.
The me myself and Irene “did you enjoy yourself” 🤣🤣
Cicada bugs!
I appreciate you keeping me company on this long brisket cook
Me, myself and Irene!! Great movie!
I have not seen me, myself and Irene in forever!! Good work!
I’ve watched a couple different videos on hot dog making, and I have to say that these are the best looking out of the videos I’ve seen. Your prep work to get the consistency of the meat was outstanding, and the end result after they came out of the casing is exactly what I’ve been looking for. I own a hot dog cart, and I’ll be looking to make my own hot dogs early next year, hopefully. I am inexperienced to meat grinding, and I did not know you could get hot dogs like this outside the store. Thank you!
Nice Me, myself & Irene reference..nailed it! Solid video as usual.
Love the me myself and Irene reference... legendary.
Total dad move-
Webber
Charcoal
Hot dogs
Miller lite
🇺🇸
Tour de Force! Very impressive. Gotta continue to appreciate 1) Brad's sick sausage making skills and 2) fabulous versatility of a simple Weber. Happy Fourth to the Chud world!
Keep up the great and creative work, Mr. Robinson. Still awaiting anxiously your version of Chudrizo sausage.
It’s possible to get your recipes in video description? Sometimes it’s very difficult to me listen and understand English in videos, specially when I’m learning English jeje please Chuds BBQ!!
Best regards from Mexico!
Estoy igual bro 😢... Si entendiste la receta me la compartes por favor 😢
It could just be that I’m incredibly immature and easily amused, but this is one of my favorite videos of yours! Lots of humor goes perfectly with grilling!
Same lol
The mustard on your head was a nice touch!
I don't know why i love watching this video very nice looks yummy i have to try this.
I added jalapeno powder came out crazy good
The me myself and Irene quote was hysterical
Those are the best hot dogs I have ever seen. Awesome video
Your New Hampshire accent really came out on this one!!
Thanks for posting the recipe! I think everyone will want to try making these. Love all your cooks. I appreciate your editing skills too, not as long and drawn out as other folks videos. To the point!
Keep them coming Bradley.
Am I the only one to hit like button before I watch the video🤔
I know now all the videos are 👍🏾
Dude you got me hooked on adding sausage making to my BBQ arsenal. Just got my 1hp MEAT! grinder can't wait to try this recipe cause it will be DElisious....😋
I love how you applauded yourself! Great video Brad. Now I'm gonna have to go make some weens!
Great stuff man! Can you make a video on how to make a hot link? I am very close to buying the grinder and casing stuffer! haha!
Those sound like cicada’s
Is there a good alternative for a binder rather than milk powder?
Looks great. You should look into the Seattle dog street dog, grilled sausage, sautéed onions and cream cheese. Tastes so good at 2:00am
my man I have been intimated to do my own sausages, but you're motivating to start doing it! looks good and satisfying! Great video brotha!
Drooling over these dogs! Well done!
Made these with ground up skin-on chicken thighs and I’ll never buy those horrible pale chicken franks from the store again. These are the real deal. Thanks Bradley, you rock!
You are the man ! Great looking reds !
10:52 I LOST IT when you punch the column. LMAO.
Me Myself and Irine ref was hilarious! :P Awesome dogs man!
Those look tasty...Congrats on 150k Subs...I remember when you wanted just 100k back in January.....Cheers brother and Happy 4th...
Yoooo boy am i happy i found this channel
I dont have cellulose casings...would collegan or natural ones work as well??
That was magical. Thanks for the foot long experience.
Cicada’ the summertime serenade!
We used to have a great food truck specializing in all beef dogs, they spiral sliced 'em and they would extend beyond buns a lil like yours, but the spiral cut gave them more area to char and hold toppings in each bite... maybe try that with your shorter franks ?
Sounds like a Katydid in the background
Nice dogs!
Great video. Bradley, you are head and shoulders above all other BBQ'ers on YT. (Well, you and BBQ PIT BOYS....) Those "critters" in your tree are Cicadas
(Insects). Definitely one of the wonderful (and hot) sounds of summer in Texas. Keep doin' what yer doin"!!
When you punched the pole I cracked up. Loving the vids man keep it up. I do miss the boot snake though, you must keep that going.
DONT MIND IF DO.....!!!
YES PLEASE...
Love Your Channel ...As always Damn good Recipe...Every since I started watching your channel my BBQ game stepped up a good bit...Appreciate it Brad...
Love your channel bro. All great food is a labor of love.
Happy 4th of July, Bradley - and congrats on crossing 150K subscribers!
Brad with the timely upload!
Me myself and Irene!! Classic!!
Lol! The sound he makes each time he chomps down on a hot dog...
kinda feel like that was a sausage party reference lol. love the video as always!
Just popping in to say nice 'Me Myself and Irene' Reference 😉
Me, myself and Irene 🤣🤣🤣
Great video man.
Bradley, we need to see a video of you making half smokes. Which are very popular in the MD/DC/VA area.
I like that 3rd grind tip!
a great technique for a tighter bound sausage!
Another great video. Did you figure out how you got mustard on your head? Great job and looks awesome. Thank you.
Always look forward to your video!
Looks like a good recipe! Have you tried making this recipe with a combination of beef and pork?
So you leave the skins on when you smoke them. Do the skins allow the smoke to pass through?
Almost a year and no answer. Yes, cellulose casings are smoke permeable.
New sub here! Glad I found you though Guga! Great creator to add to my culinary subscriptions!
3:15 cookie dough yum
Brad, do you have to use high temp milk powder?
These looks super yummy!! Can’t wait to try some!! Thanks for the awesome recipe and technique!! ❤️
Great video gonna do this this weekend ! Happy 4th !
can you tell e what size those cellulose casings are? I would like to make these ans this is the perfect diameter.
Me myself and Irene lmao. Love that movie man!
Chud: "It was all done on the Weber Kettle."
Me: $800 meat grinder
$250 sausage stuffer
$200 Kitchen Aid mixer
$50 for the meat
$25 for the casings
$40-$60 for the spices
$30 for the charcoal
$15 for the wood
$8 for the 6 pac of beer
I think your pricing is a little bit off.
@@IceBergGeo prove it.
you can get a kitchenaid mixer, grinder and stuffer attachment for like $300 to $350 instead of spending $1250. backyard grillers don't need the stuff he has specifically
Nah.
You can get a Kitchenaid mixer and the grinder/stuffer attachment for about $350 total. I did that for a while. Hated it, but gotta start somewhere. You can get a standalone stuffer for $125.
**$50 for 5 pounds meat in today's prices is fair
**$25 for cellulose casings is about right but you only use a fraction of the pack for one cook
**$50 spices & dried milk is about right but you only use a fraction on 1 cook
**$30 charcoal - yep but not using the entire bag. Propane is more expensive.
**$15 for a bag of wood chunks is fair but that bag will last a long time - you're using only 1 chunk
**$8 for beer? Seriously? Find a better beer and spend at least $10
@@twhdvm thanks. I had a reply, I thought... But either it got removed, or I exited before I hit send. It was basically saying the same as you though. Maybe not as nicely.
Very inspirational! Good job Chef👍
Happy 4th Mr Brad and family! Another great cook! Sometimes a simple, take for granted end product can be amazingly satisfying. Definitely brings back memories of dad cooking dogs on the grill.
You misspelled “Independence Day”🇺🇸
Nice channel
Did this on the rush with plastic wrap and regular ground beef braced for just a moment to give them shape and then pan grilled...
It was a school test, lol... but 4x grinding the beef and then slow cook smoking it, that’s a great tip for the same process... just more elegant on your side (except shaking the things lol 😂)
Sorry I'm late to the party, but I can't wait to try these! You have the best videos and info!
You had way too much fun in this video. Especially with the 2 finger action during casing
Can you make them without the curing salt?
Awesome vid, happy 4th mate! Would wagyu fat stay enough in the emulsion for wagyu dogs?
That looks incredible 🥹🥹
Now I want to see giant corn dogs!
Awesome channel, I’ve elevated my BBQ skills so much thanks to you! love the Me,Myself and Irene reference! Hilarious!
I keep seeing people mention that, where was the reference?
Solid reference from me,myself and Irene haha
Hit it out of the park with this one Brad! Definitely going to give your spice mix a try. Happy 4th! (love the post punch at 10:52 - nothing says "Hell Yeah!" like punching something!)
These look amazing. Put some your Texas chili on one of those and it might be the best chili dog ever.
The "annoying noise" is likely a cicada. To me, it is the sound of Texas in the summer.
Man I’m proud of you too. Got to try that recipe , thanks for sharing
Can you use something other pink curing salt?
You need the pink salt for saftey during the cold smoke, because you aren't smoking hot enough to kill all bacteria. Botulism is no joke. Make sure you're using the pink curing salt, not just pink salt. The pink Himalayan salt isn't the same.
Thats quote is from Me, Myself & Irene!!
That's definitely a winner
I dig the channel man, keep doin what you're doing. I also have that same kettle grill and love it. Awesome reference to Me, Myself and Irene!
Where was the reference?
Lmao..me,myself and Irene! Don't forget " it wasn't for me "🤣🤣🤣🤣
Damn! Never saw the puppers jump that high before!!😳😳👍🏻👍🏻
Why smoke the with walnut if they have the cellulose on them? Does the smoke penetrate?
Yes.
Very impressive! Who doesn't love a good 12"?
Loved me myself and Irene reference LOL
You know the food is good when it makes you jump around and punch things 😆
Awesome video! I just tried this recipe and let’s just say I’m still learning. I smoked in a traeger at 180 degrees and after 5 hours still wasn’t up to an internal temp of 155-160. They also came out pretty tough and very wrinkly. Any tips on what we might have done wrong? Thanks!
You used a traeger
Yea that feels about right lmfao. You Killin me smalls. Love it Brad. I needed that laugh
That bug sir, is a Katydid. They look like big bright green grasshoppers.
I’ll have to give this a try on my Weber, I’m always looking to test new things on it.
Hey Brad, i think those hotdogs would go well with the chilli cheese fritos you made to make some bangin chilli dogs with the added crunch of crushed fritos on top
What are your thoughts on seasoning the meat between grinds, running the seasonings through the grinder to mix them in?
I used to do it that way, it just makes more of a mess in the grinder, especially with the milk powder
Sausage can make with sous vide?
yup!
@@ChudsBbq can you suggest temperature and time ? Thank you so much.