Scratch Made Bologna! | Chuds BBQ
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- Опубліковано 5 вер 2024
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Insta: chudsbbq
5lbs brisket
5lbs Butt
4535g
11g Pink Salt
2 “Nice & Plump"
13g White pepper
6g nutmeg
5g Coriander
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Pots & Pans
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►Made In Stainless Clad Set
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Knives
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►8" Chef’s Knife
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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I just want to say Brad, you are the best barbecue/food content creator on UA-cam in my opinion. You make really interesting stuff, you put a lot of effort into the food you ever make, and its never click bait-ey garbage. I genuinely want to try out for myself the majority of the recipes that you produce.
Absolutely agree with this 🙌 such instructive, down to earth and lighthearted content. Makes me smile 😁
100% agree
Literally one of my top three go tos when I'm feeling down, wholesome content with great cooking advice. Even if I can't accomplish half the things he cooks I love the content. Makes me smile, go outside and cook something folks!
And be kind to one another, life's too short for anything other
“Tastes like prison” 😄😄😄
That got me too.
Lmao!!
Haha, best line ever!
Alot better than expected 😂
Almost pissed myself!!!😂😂
I feel like bologna gets a bad rap because it's been considered "cheap food" for so long, but generally it's actually a very tasty, versatile deli meat that deserves just as much respect as any other.
Never once in my life have I felt the urge to find, consume, or make bologna... UNTIL TODAY. Gold as usual, Chud.
You don’t eat bologna?
@@kjhuncho4631 Nope. Never have.
" I do it just for the experience" A phenomenal statement. I think that's partially what it's all about. Both chubs look great. It looks like something I would be interested in trying, just for the experience
When I cook something complicated and people wonder why, this is an awesome response.
Dave's Killer raisin bread, bologna, fruit goat cheese, coleslaw with cabbage red White, carrots shredded, apples cubed, raisins, avocado mayonnaise, high quality mustard, and red wine vinegar.
Very cool. Mentioning olives or pistachios made me think of mortadella or olive loaf.
Yes. In Bologna, folks have been known to put pistachios in their “bologna”!
I love that you're super honest about why you made it and that it's certainly not an every day thing. I do long for the days where you put the ingredients in the list AND I know you're trying to sell your sausage kits too. Fine line to walk. I appreciate you no matter what! Thanks!
Now we need the Lebanon bologna version.
I've never watched anyone make Bologna, but now I must.
I never would have known how much I needed homemade bologna sandwiches in my life without you man, I just stumbled onto this through a quirk in the algorithm and I think I'm here to stay
I like the hanging feature of the Chud Box
Amazing just made my first bologna last week and it turned out super tasty
Dang. This must be a 3 day long process. Lots of work with editing and smoking. 😮. Amazing Brad ❤
Finally!!! A reason to use the Cuisinart 20..yes 20 cup food processor I've had for years.
Wow and I thought I was crazy buying the 14 cup model
Thin slice bologna, room temp salted butter, on soft slice bread is so good.
Not toasted. So nomable
I really enjoy it when you make your own breads.
I used to work in the Walmart deli, people always asked for pickle loaf(bologna with pickle) or olive loaf, and once for garlic loaf I think is what he called it, make any of them or a mutant hybrid
That looks realllllly good! It's great fried with eggs for breakfast too!. I've never watched anyone make Bologna, but now I must..
That looks realllllly good! It's great fried with eggs for breakfast too!
My grandma ran out of hamburger and ground pork, but she already planned on making a lasagna. She layered in bologna and just told us, "If it's gross, we only have to eat it this one time." 😂
It wasn't that bad. I would eat it again
I really enjoy watching your channel and I share it others who enjoy BBQ. Like I've said in the past, you were born for this. Keep up the good work Brad.
I love the consistency of your intros. I always mouth what you say as you say it (This is some "MEAT", "Pat it dry" ect...).
So cool! I’ve been waiting for a bologna vid and Chudley killed it!!! Fried bologna sando are the best! Thanks Brad! 👍👍👍
Dude, just like prison? I was dying, my wife even came in to see what I was laughing at so hard. Thank you for the chortle.
Emulsion sausages like hot dogs and bologna are definitely labors of love, but it's delicious.
Looks good. Old school spread is running through the fine dia: pound of bologna, half a medium white onion, and a hand full of baby dill pickles. Mix with miracle whip, salt, pepper, and garlic. Makes a great spread.
Could you do a mortadella version of this?
9:33 "tastes like prison" lmao. Sounds like something Dylan Hollis would say.
As someone who has worked in industrial meat packing i can tell you that fiberous casing can and will pop/split. Only difference being thats at a rate of about 200 pounds per minute.
Ill also say as a person in quality assurance your chub would be rejected to last acceptable check, reground, mixed into another batch and stuffed again. But thats to meet average customer requirements, that thing is definitely 100x better than anything made industrially.
If you add sauerkraut or red cabbage to that sammich. Yup. Life changing.
Looks great.The last sammy needs a fried egg in it. Lol. Made bologna numerous times. Just run it through the small plate a second time. Works fine. It's worth it if you like to eat healthier. Make mine from scratch, not mixes. And for hunters it's a great use of venison.
First time I tried smoking a small chub of bologna I used a rub and it was way too salty.
Two days ago I smoked one with no rub and it came out fantastic.
Used mesquite and some hickory just to see what the flavor would be and like I said it was fantastic.
Nice! “Gourmet toddler food”!😂
I love to eat it everyday and if you ask why I’ll say: Cause Chud BBQ has a way with B-O-L-O-G-N-A!👍
I can't wait to try this!! Love me some Jail House Sandwiches!!
12:03 that fly is having the time of its life.
Lots to learn in this video. Like I've been wondering about post grind meat temperature for a while now. Thanks
Hello from Japan. Thank you for all of the great videos!
I knew it!! I saw that log sitting next to your full rib cage and brisket. Thought to myself - “he’s making bologna!” Btw i absolutely love the bologna at Hard 8 in Stephenville, TX. Thank you for showing us how!
I’m definitely doing it tomorrow! Trying to figure out what stage to make and he answered it!!!!👍😀
I have made bologna many times and i just keep passing it through the meat grinder through the smallest die adding ice cold water until it becomes emulsified; however, you have to make sure to not overwork the proteins. My family has been producing our own meet products for over 60 years. My father even forged a smaller die just for hotdogs, salami and bologna to fit his grinder. I have since done the same for my gringers and i use the same grinders as you. Just a suggestion, drop the good processor. We did not have food processors 60 years ago and our bologna was fantastic. Try a small batch to see how you like the method. I appreciate you Brad and love your videos and have learned many things! Sorry for the long comment.
Best looking bologna I have ever seen.
Whipped up a ten pound batch of chicken bologna a couple weeks ago, not ever buying deli meat ever again. Also made some Back Bacon, 5 pounds and 5 pounds of deli Ham, Yumms !
Literally the ad before this video was for “beyond meat” lol
I make homemade balogna also. Slice it ¼ inch thick and fry it. A grilled egg and cheese with fried balogna sammich is awesome for breakfast.
I had a friend from Alabama going through a rough time that was living on my couch for about a month. We had dinner as a family and always invited him to eat with us. He opted to eat bologna sammiches on white bread with Kraft singles.
I have a bit of a story: When I was between 3-5 years old we lived in Minnesota for a very short time and I remember one night I got up to get a snack. I remember going into the kitchen, opening the fridge, pulling out baloney (probably Oscar Meyer) and remember taking a slice, taking off the little red tape eating it and saying "wow I really don't like baloney anymore" 😂😂😂
Yes a lot of work, BUT,,, that grilled smoked balogna sandwich looked killer!!!!! Thanks so much for sharing with us!!!!
Welcome toooo, Chuds BBQ!
It's been awhile since I've been on the channel....Bradley never disappoints..."How you doin?" 😂😂😂
Dude , a Champion juicer is the way to go for homogenizing that meat , it works just like a meat grinder and comes out a beautiful paste with the peanut butter attachment
Holy Shiite that looks Great! My favorite sandwich growing up, with a slice of American and some Arby's sauce... Thank you
The downside of using the food processor is all the air it puts into the meat. 2 passes through a 1/8" die does a de ent job. 2 passes through my CNC made 1/16" die does a great job. I make a ton of homemade hotdogs and bologna, both ring and Chud Chub style!
Hello from your neighbors here in New Mexico. Awesome video.!
Gotta love a fired bologna sammich. I have made bologna a couple times. I have never emulsified it. I just do a double or triple fine plate grind. Olive loaf is always a good option.
If you don't like fried bologna on a cheese sandwich, we cant be friends! Btw Brad try putting some coleslaw on one of those sandwiches you'll thank me! (Unless you hate slaw)
That was easily your most humorous video to date. Thoroughly enjoyed! And now I need to make bologna too!
Grilled bologna sandwich was what my dad made for breakfast the first time I went hunting lol.
Would never have guessed! I grew up on bologna and pork and beans, and occasionally fish sticks. I can relate!! Yeah, I'm older than dirt.
Finally!!! Just need bbq sauce and throw back on the smoker to thicken up the sauce!
Yes
I was snacking on some bologna earlier and, no joking, I thought "I need to check sometime to find out what the process is for making bologna. I think I want to make my own." I forgot about it and sat down to check some youtube out and this video was in my listing of recommendations! The universe is telling me I need to make my own bologna!
That my friend is the Best Bologna in the world! No questionable ingredients!!!
Fried home made bologna yum :)
Interesting! Loved to see this for the experience alone!
Bradley, I've heard that there is Myrtle in traditional bologna. Did you come across this in your research? I too have always wondered about the "je ne sais quoi" of the bologna flavour and always assumed it was from the contribution of the unusual herb myrtle. Thanks for all you do!
Mr Chudly! That fried baloney sandwich took me back more years than I prefer to remember. I dont have the equipment to make my own, but brother, I need to head to the deli as soon as I can!
CHUDLEY! Thanks for this! I'm going to riff off of this a bit and make NJ style Pork Roll (Taylor Ham). Most of the recipe is the same, except the pork roll adds a bit of Encapsulated Citric Acid to get that tangy flavor. Can't wait!!
Chud cooks anything.
Your vids consistently make go-hum food topics fascinating. Now I want a bolog sandwich.
Awesome, i love the boars head Bologna we get up here in the North East.
I have a request or suggestion.
Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage.
(Granzins in New Braunfels had some of the best)
This looks great, but I don’t know that I’ll ever make this one. Love the hustle though.
He has a dried sausage video ua-cam.com/video/ovSFM8CamLg/v-deo.htmlsi=FPbvC9Ep31DfVHKX
Yes, their regular and spicy dry C links as well as their beef sticks are amazing. Great suggestion.
granzins is great
Great. Thanks. Cue all the "artisnal" bbq joints now making their own from scratch bologna and charging the same amount as brisket.
do Blooming Bologna BBQ burnt ends PLEASE!
Next try Lebanon bologna. Pennsylvania's gift to the bologna world.
Oh man I could wade into t hff at bologna roll! Looks so good!
TASTES LIKE PRISON - the quickest and best line of the video.
This content truly deserved a like and subscribe! Labor intensive and fantastically done sir.
You hit it out of the park with this cook.
You’re killing me! I guess that’s gonna be my next project whenever it cool down.
I gave up on food processor for hot dogs and bologna a few years ago, I now only run it through a 3mm grinder plate twice and call it good
Yes I remember sneaking a peek of the bologna in a previous whole rib video
Definitely interested in one day making my own bologna and will return to this video when I do. I love bologna and even the prepackaged stuff is fine by me. I can only imagine how amazing making it myself would be.
Side note question, would a stand mixer be able to handle the emulsification step instead of food processor?
Is there any concern with the cold smoke for 4-5 hours even at slightly above room temp? People seem to make a big deal about meat being in the "danger zone" when defrosting stuff on the counter...
You are so Talented what a great Chef.
5:12, I laughed at this segment a lot more than have!🤣
The first time I made sausage I had the blade on backwards and it actually emulsified instantly long as process but it did it in one step
Watching creators like you is preparing me for homesteading. I can't help imagining grinding and smoking subsistence deer or boar. Good on ya, looks delicious!
Some classic video here! Very interesting and Moist too. Enjoyed it! I have made some sandwich meats in a simple meatloaf pan. So don't be timid! Now Bologna!
"tastes like prison," LOL! That made me subscribe. Good job, by the way!
That same recipe would make a mean pickle and pimiento or olive and pimiento loaf!! Looks good Brad!
I ❤ Grilled Bologna, cut extra extra thick with a whole slice of sweet onion, melted cheese, couple pickle slices, mustard on a toasted burger bun. Honey hush!
What about Mortadella or olive loaf? Why not. You are definitely inspiring.
"tastes like prison" shouldnt have made me snort as hard as i did lmao, wasnt expecting that, but as always, nice and entertaining and informative video!, keep it up (i know im late to the party, oops)
Oh man… Bradley… I’m salivating!!
Dude..seriously you are just legend man....love your stuff!!
Finally !!! Someone made it.
Gonna make this for my kids!
When I make an emulsified sausage I use the mixing paddle on the Kitchen Aid! For me it is much easier to clean up. I have to try your recipe for the fried Bologna. It looks like heaven! Back in the 60's and 70's my folks would buy whole chubs of Bologna. In my minds eye back then fried Bologna and biscuits and gravy was the best breakfast in the world! We all worked hard back then so calories were never an issue! Throwing 100 pound bales of hay all day had a tendency of keeping you slim!
I love BBQ bologna, smoke it, slice it and then grill the slices with your favorite BBQ sauce. Make a sandwich with it and some nice homemade coleslaw.
Mortadella would be interesting if you decide to do another emulsified meat log.