The shockingly still thin dog line absolutely got me. Bradley has real comedic talent and he sneaks in a line out of nowhere every once in a while that absolutely cracks you up. It’s really what makes the whole channel. Plenty of places to get great bbq info, only one that regularly delivers legit outbursts of laughter.
@@danielploy9143 , yeah I guess you're right, but he should still have way more just based on the high quality of his videos. I have only had a handful of UA-camrs interact with me that I"m subscribed to.
Looking great as always Brad! And the roast beef looks tasty too 🤣 I love making my own roast beef. One extra step I like to do is after I smoke it, I let it cool, then sear it on all sides in screaming hot cast iron with some beef tallow. It's a game changer. I know you love your beef tallow so try it, you won't be disappointed.
Technically dry brining is a form of hypertonic reaction, because salt goes into the cells of the tissue, in order to even out the amount of sodium inside the cell. Since it is salt moving across the cell membranes, and not water, this is a hypertonic reaction, and not osmosis.
I’ve been doing the smoked French dip for a while now. Bottom round is what they use in Baltimore pit beef sandwiches and is always amazing. If you want to go fancy try a rolled up ribeye cap. If you want to go middle of the road then try doing it with tri tip. Always delicious
I used to eat at Philippe’s Original French Dip in L.A. when I lived there. My favorite was the lamp dip, wet, with that spicy hot mustard - heaven on a roll! Was happy to see you used their mustard. It really is good - but it is spicy!
I've been the happy recipient of Porter Road products many times and actually have a package of their Osso Bucco thawing in my refrigerator as I type this. 😋
"not vegan" CARNIVORE ALL- THE - WAY! Carnivores are the most powerful beings on the planet lol. Another perfect video Bradley. My chef skills have went through the roof because of your videos. I've had the smoke cooking down for quite some time. But it has been wonderful to learn some techniques to build some unique things. I most certainly have come up with some really cool things to use the smoked meat for, but I always love to learn, and you are the man. 👍
Ordered a brisket from Porter Road. Took about 3.5 lbs just of dreckel fat off. Wasn't too impressed. However the flavor of the dry aged beef was delicious and unique. Hopefully the next brisket will be better. I never shut someone off from one bad experience.. Cheers Brad! That looked amazing!
Been waiting on this one, great video and a must try! How long do you think the roast beef would last in the fridge after shaving the beef on a slicer?
Chud's BBQ is so awesome! Love your channel Bradley! I've got a lot of friends that live in Austin, I live south from you a couple of hours. I'm a fabricator welder so I'm looking to start making my own pits as well. If you ever need a welder, hit me up and I'll show you what a great weld looks like😁. I'll bring my own argon and tig you some beautiful beads.
I heard that Phillippes named the sandwich the French Dip after LAPD Officer French ordered a roast beef sandwich and in his haste the cook dropped the sandwich in the beef juice and the cop who was in a big hurry said “Give it to me anyway.” The rest is history.
Good LAWD, that looks AMAZEBALLZ!!! I've been totally meaning to make some roast beef out of a round roast. I'm going to make it happen for SHIZZLE now! Thank you, Sir!
His father actually explains that in one of his videos. Apparently, when cowboys went to bed at night, they took off their boots and the snakes would crawl into them at night because they were warm. If you didn't check your boots before putting them on, you woke up REAL quickly. :). When I was a kid, it was scorpions, not snakes. Don't ask me how I know that...
The shockingly still thin dog line absolutely got me. Bradley has real comedic talent and he sneaks in a line out of nowhere every once in a while that absolutely cracks you up. It’s really what makes the whole channel. Plenty of places to get great bbq info, only one that regularly delivers legit outbursts of laughter.
This guy needs more subscribers. Always amazing content.
The number is shocking vs the insightful tips and ideas he provides.
He would probably get more if he responded to his subscribers a little more doncha think.
@@danielploy9143 I don't know. If I based my subscribing on that, I wouldn't be subscribed to anyone.
@@danielploy9143 , yeah I guess you're right, but he should still have way more just based on the high quality of his videos. I have only had a handful of UA-camrs interact with me that I"m subscribed to.
plz sub hehe
Team Chud is absolutely one of the best on the tube... great stuff!
4:06 lol
The laughs and the best instructionals- best bbq channel on UA-cam.
Looking great as always Brad! And the roast beef looks tasty too 🤣 I love making my own roast beef. One extra step I like to do is after I smoke it, I let it cool, then sear it on all sides in screaming hot cast iron with some beef tallow. It's a game changer. I know you love your beef tallow so try it, you won't be disappointed.
Hell yeah, French-Dip sammies rock, well done Bradley. Great job.
"shockingly still thin dog".... 😂. I would have guessed he gets lots of scraps. What an excellent looking sammie.
Technically dry brining is a form of hypertonic reaction, because salt goes into the cells of the tissue, in order to even out the amount of sodium inside the cell. Since it is salt moving across the cell membranes, and not water, this is a hypertonic reaction, and not osmosis.
A year late, but I've used Porter Road and have always been happy with the products
You rubbed that meat like a pro!🤣 Great looking dips!🤘
That looks soooo delicious, I’ll be making that over the weekend, as an Aussie I love your blue heeler too mate
Every Tuesday, these videos make my day better because i spend most of the day at school🔥
Awesome! Would like to see your take on the cuban sandwich aswell 🤤
Looks great! I can only imagine how great it tasted! 👍🏻👍🏻
Yay! Lone star beer, your official now!
I’ve been doing the smoked French dip for a while now. Bottom round is what they use in Baltimore pit beef sandwiches and is always amazing. If you want to go fancy try a rolled up ribeye cap. If you want to go middle of the road then try doing it with tri tip. Always delicious
Ribeye$$$$19.99 lb. in my company.
I won't give out my company name, but it's #3 in the country ,USA
so enjoy😉 and eat it slowly 😆🤣😂😹
what used to be known as a french dip, is forever known now as the smokey robinson
This is a really informative and entertaining channel. My favorite UA-cam channel.
Dude that looks amazing! Can never be to saucy 🔥🙌
I used to eat at Philippe’s Original French Dip in L.A. when I lived there. My favorite was the lamp dip, wet, with that spicy hot mustard - heaven on a roll! Was happy to see you used their mustard. It really is good - but it is spicy!
A summer sausage video would be awesome
Just Contacted Porter Road. They told me the best day to order so I can receive it on my day off. Thank for the ad Bradley
It's 7 in the morning and now all I can about is BBQ!!!!.
That's a lovely looking French Dip. And properly messy. Way to build those layers of flavor.
You made a smoked brisket boudin (I gave it a try and loved it), but when will you make a smoked meat Jambalaya or Gumbo?
I’ve seen a gumbo made with smoked mallard duck legs. Right up Bradley’s alley! I think that was Isaac Toup.
making this as I type!!! CANT WAIT!!!!
Yes sirrrrrrrrr! On the list for this weekend. Thanks brad killer as always
I've been the happy recipient of Porter Road products many times and actually have a package of their Osso Bucco thawing in my refrigerator as I type this. 😋
You're killin' me, Chuds.
"not vegan" CARNIVORE ALL- THE - WAY! Carnivores are the most powerful beings on the planet lol. Another perfect video Bradley. My chef skills have went through the roof because of your videos. I've had the smoke cooking down for quite some time. But it has been wonderful to learn some techniques to build some unique things. I most certainly have come up with some really cool things to use the smoked meat for, but I always love to learn, and you are the man. 👍
I tell folks that I'm a fan of vegetarian cooking - Everything I put on the smoker was a vegetarian.
id like to see a smoked tator tot casserole. Ground beef smoked would probably be a game changer for lots of staples
The most tasty video right there live the way you made sauce
Dude love your channel. Trying this this weekend. Keep ‘em coming. 😎👍🏻
Its 6AM. Why do I want a French Dip Sandwich? Thats just not right! Looks Awesome Bradley!
Lmao "shockingly still thin dog" 😂😂😂
Oh my gosh!! I was watching this video and my wife said "oh, is that old Chudsley?" I almost died laughing!!
Magical. Better than Disney land
Awesome sauce brother. Another great video, another great recipe.
Damn dude, your recipe videos are grandslams!
Truffle oil doesn't have truffle in it. It's just chemicals
Porter Road, a local stop(s) for me. Will have to check them out.
Awesome video, only thing I would have done was pull out the center of the bread so you get more crust with everything else
Looks phenomenal
"Layers of flavor" is definitely a callback to How To BBQ Right..... right?? RIGHT??!?!?!
delissious or fantastetic? choose wisely...
Looks Amazing!!!
Let's get him 2 atleast 120 share brothers and sisters
Looks amazing Bradley! New sub here! Love your channel! And all your great recipes! Keep up the great work! 🇺🇸
Legit AF. I do them party-style on slider buns. Crazy good.
Ordered a brisket from Porter Road. Took about 3.5 lbs just of dreckel fat off. Wasn't too impressed. However the flavor of the dry aged beef was delicious and unique. Hopefully the next brisket will be better. I never shut someone off from one bad experience.. Cheers Brad! That looked amazing!
I do this a good bit. I use old bay to make it like a Baltimore pit beef sandwich
Philippe’s is the bizzz. Let me know when you’re in town. We can catch a Dodger game and grab a few frenchies 🤙🏼
Looks amazing. Definitely gonna try this
Phillipes mustard!!! That stuff is the best!!! Have that place 2 or 3 times a month as I work in downtown LA...
Thin slices are the way to go!
Been waiting on this one, great video and a must try!
How long do you think the roast beef would last in the fridge after shaving the beef on a slicer?
"So not vegan" That's why it tastes good.
Uppppppppppppppppppp0ppppppppppppp0
Legend...loving your videos ...after they one real craving one of those sandwiches
The roast beef sandwich philippe is da bomb. Your version looks the da bomb too.
Heck yeah
Always good, great entertainment that makes you put on weight 🎉
Bad ass, love the pooch cameos.
Love you videos and your smokers! If you ever need another welder for the shop I’ll move down there tomorrow!
That round got a nice 6 pack before going into the slicer.
Looks awesome! For me it horseradish sauce and raw onions
Chud's BBQ is so awesome! Love your channel Bradley! I've got a lot of friends that live in Austin, I live south from you a couple of hours. I'm a fabricator welder so I'm looking to start making my own pits as well. If you ever need a welder, hit me up and I'll show you what a great weld looks like😁. I'll bring my own argon and tig you some beautiful beads.
Dude you rocked that sandwich hell i am going to have to make me one of them.
Brother you keep me laughing and hungry
I heard that Phillippes named the sandwich the French Dip after LAPD Officer French ordered a roast beef sandwich and in his haste the cook dropped the sandwich in the beef juice and the cop who was in a big hurry said “Give it to me anyway.” The rest is history.
Don't know if it's true but that's what I've heard and I'm from Los Angeles.
YUM!!!! Another awesome video :) Could you make a video showing how you would cook a low grade brisket?
inject with tallow, wrap with tallow.
@@TheRaptor700Rider thanks mate, I understand the process but I was just hoping to see Brad show us his skills in cooking a low quality brisket :)
Another great success, Chud Box is looking a little "outside" though.
+1 for the TrueCooks apron
That sandwich looked amazing. 👍🏻
Chicken goat cow liver also taste great
Wtf bro I was researching this recipe last nite and then all of a sudden this drops !!!
Bradley Great video as usual. How about cooking a pork tenderloin & then prime rib for us mortals....
Looks really delicious
Nicely done! Thanks!
Last time I was in Lockhart I had some beef clod, a very underrated roast. How about a video on that?
Like your videos watched a lot of them and trying some as I go. You should do a smoked meatloaf!!!
I really enjoy your videos. Where did you purchase the dry aged bottom round roasts. They look great. Thanks.
Good LAWD, that looks AMAZEBALLZ!!! I've been totally meaning to make some roast beef out of a round roast. I'm going to make it happen for SHIZZLE now! Thank you, Sir!
Stunning!
That looks amazing. How long would you say you had the stock pot boiling?
Oh man that looks delicious… oh and that sandwich is cool too I guess
Duuuuude...this is WOOOW!!!!
You should do a smoked beef vegetable soup!!!!
I’d love to see some chorizo on this channel. I’ve made it a few times and it’s never quite right
This one of my favorite things. Must have the slicer, something about thin rip apart beef on the sandwich tops it off just right.
So Hungry!!! Great Job.
Wow, looking good man :) I need to make this
Smoked lobster Mac n cheese next!
😊
DAYUMM!!!
Looks great! Grab a jar of giardano to go along with it.
subbed and hungry
There's a SNAKE in my BOOT! You gotta tell us where that originated from!
His father actually explains that in one of his videos. Apparently, when cowboys went to bed at night, they took off their boots and the snakes would crawl into them at night because they were warm. If you didn't check your boots before putting them on, you woke up REAL quickly. :). When I was a kid, it was scorpions, not snakes. Don't ask me how I know that...
This looks really good 👍
Is the "layers of flavor" quote from Mad Scientist BBQ? Because that brisket video was hilarious.
I always thought he was doing Myron Mixon
And now im thawing a lb of my reverse seared eye of round and heating up some of my homemade au jus for french dip dinner
Cool videos. Making me hungry