Good work Brad. Your butcher block table violates the laws of physics somehow. The dough you make never seems to stick to it. Anytime I put dough next to wood, they fuse. I know it’s just a flour thing, but you rarely have to do that.
Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…
The only thing that would make me smile bigger than the snake in boot gag, is when you finally smoke that snake! BBQ rattlesnake. Make it happen, Brad!
Advice: Freeze the grinder attachments before use since it tends to get hotter as it’s grinding the meat so it tends to cook the meat which results to meat getting stuck to the attachments and taking more time to clean so freezing the attachments will help in making it easier to clean and keeping everything uncooked 😊
Brad, since you always used to say Italians are so critical, as an Italian I can say I have no issues with this preparation. Meatballs can get cooked many different ways. Fried, baked, added to the sauce or not added to the sauce. I even had a friend in college from the north end of Boston whose family put raw meatballs into a simmering pot of sauce and cooked them completely in the sauce. My preferred style is all pork, flattened out, shallow fried. As for the meat in the sauce, almost all “Sunday” sauces start with some pork or beef product depending on what was hanging around.
I bake crusty French bread weekly in my non-steam injected oven. I have a cast iron skillet in the bottom of the oven and once the oven is at 500 degrees F, I pour a cup of water into the skillet and add the raised loaves. The bread bakes for 5 minutes at 500 then I lower the temp to 425 and bake for 13 minutes. The pan is rotated 180 degrees and the timer reset for 13 minutes after which the bread is done. I also have a spray bottle that I use when turn the bread pan. Perfect four ingredient crusty French bread.
Try ice cubes sometime. I use the disposable aluminum Dutch oven liner to cover round loaves and a big aluminum lasagna pan to cover sheet pans. They do a decent job keeping in steam but still need some residual as they don’t seal up as tight as a challenger bread plan.
Awesome! My favorite sub. Used to buy them at a couple places, until I started smoking meatballs. They don't get too smokey, because they're not on there long. But, totally worth it. Usually make my own sauce, but not the buns. I suck at baking. Plus, there's a bakery right down the road. Lol.
Man, that looks outstanding!! I saw Costco's version for the first time today, and it looked so good I came home and made Meatballs. Now I saw your video & I'm practically drooling. I'll make up some subs tomorrow. Yum.
sub looks amazing.. will you please do a video showing the witchcraft behind your cutting board burner? its the best idea ever and want to build one for my set up.
I'm pretty sure that's just a trivet, he has a double gas burner next to the cutting board (the chud press is on one of them), I think he just moves it off the burner to the trivet as it's better centered for the video.
@@jnorth3341 Exactly right. He explained it a while ago on a Chud Chat. Since he uses a one camera setup, it's far easier for him to show the trivet than the stove.
Coming up!... I suggest a smoked Leberkäse on the chudbox. My chudbox was submerged by Helene in Crystal Beach, FL, so I have to do a bit of maintenance on it before it's cook worthy again. Boo me.
We make our meatballs the same way for our spaghetti. Letting the meatballs sit in the sauce makes all the sauce Smokey. You should do a video on that and make the noodles and garlic bread from scratch.
After 5 years of culinaire school and wend up getting my Bakery licence I gotta say those hogey's look very very good. The additional fat we used here in Holland was pork fat in stead of Beef tallow. The portion of mixed flour was a much more heavier and an skoop of rice flour and milk powder wil mellow the dough.
This video gave me an idea for you: Smoked Philly Cheesesteaks. I halfway want to see you do this to know how you would make a cheesesteak roll that would be authentic, as that is the hardest thing to find here in Texas.
Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…
why do you cut your meat into chunks to go into the grinder when you could cut long strips that the machine drags down? same result with less manual effort to stuff it in
Cut a channel into the loaf of bread. Don't cut it in half. Provolone on the bottom, mozzarella on top, toast on the smoker 6-8 mins extra at the end. And dunk the meatballs in a smokey bbq or Italian sauce before they come off, don't brush. Looks great. This is one of my favorite meatball recipes
Thank you Helix for sponsoring! Visit helixsleep.com/CHUDSBBQ to get 20% off your Helix mattress.
Offers subject to change. #helixsleep
Great Video, awful sound for some reason , hope your well
Good work Brad. Your butcher block table violates the laws of physics somehow. The dough you make never seems to stick to it. Anytime I put dough next to wood, they fuse. I know it’s just a flour thing, but you rarely have to do that.
Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…
if you look past the video, you can just see this is the happiest man ever living his dream. cooking, with his woman and dog next to him.
Any one else getting audio static ?
yes
yes
Yes
I did some welding at work, got worried, so unfortunate but it's a relief lol
He fixes it halfway through. Good job Brad!
Brooke's enthusiasm is always a great review. She absolutely loved this one.
The only thing that would make me smile bigger than the snake in boot gag, is when you finally smoke that snake! BBQ rattlesnake. Make it happen, Brad!
Down for that! Great suggestion.
That video should have that gag for its entirety.
Advice: Freeze the grinder attachments before use since it tends to get hotter as it’s grinding the meat so it tends to cook the meat which results to meat getting stuck to the attachments and taking more time to clean so freezing the attachments will help in making it easier to clean and keeping everything uncooked 😊
Darn right, this is a meat channel (with a minor in bread baking).
And I'm here for it all!
You get a major in meat and a minor in bread. Chud U!
Hands down, the best editor in the business.
when Brook starts making the "chud" noises too... cmon man , you know its good !!
Brad, since you always used to say Italians are so critical, as an Italian I can say I have no issues with this preparation. Meatballs can get cooked many different ways. Fried, baked, added to the sauce or not added to the sauce. I even had a friend in college from the north end of Boston whose family put raw meatballs into a simmering pot of sauce and cooked them completely in the sauce. My preferred style is all pork, flattened out, shallow fried. As for the meat in the sauce, almost all “Sunday” sauces start with some pork or beef product depending on what was hanging around.
Its always a meatball mountain, this one is just displaying the meat in its final form. now i need a meatball sub!!
Just here for the “MeAtBaLL mOuNtAiNnnnNnNNn!”
Hands down the most flavorful balls!
Dude, this one made my mouth water. As soon as this Hurricane is done kicking my ass, I’m making this! Nice work Chudly!
I bake crusty French bread weekly in my non-steam injected oven. I have a cast iron skillet in the bottom of the oven and once the oven is at 500 degrees F, I pour a cup of water into the skillet and add the raised loaves. The bread bakes for 5 minutes at 500 then I lower the temp to 425 and bake for 13 minutes. The pan is rotated 180 degrees and the timer reset for 13 minutes after which the bread is done. I also have a spray bottle that I use when turn the bread pan. Perfect four ingredient crusty French bread.
Try ice cubes sometime. I use the disposable aluminum Dutch oven liner to cover round loaves and a big aluminum lasagna pan to cover sheet pans. They do a decent job keeping in steam but still need some residual as they don’t seal up as tight as a challenger bread plan.
I made buns last weekend for pulled pork sandwhiches using your recipe for buns. Best buns I’ve had and super easy to make. Thanks for this channel.
Awesome! My favorite sub. Used to buy them at a couple places, until I started smoking meatballs. They don't get too smokey, because they're not on there long. But, totally worth it. Usually make my own sauce, but not the buns. I suck at baking. Plus, there's a bakery right down the road. Lol.
Shout out from NH! I signed up for meatball subs for the church luncheon this week so thanks for the timely encouragement.
good luck!
Brad man….Love your videos. Great looking food. You’ve given me so many recipes. I appreciate you so much brother. Keep it up.
Love your channel. No reason you shouldn't hit 1 million.
Man, that looks outstanding!!
I saw Costco's version for the first time today, and it looked so good I came home and made Meatballs.
Now I saw your video & I'm practically drooling. I'll make up some subs tomorrow. Yum.
sub looks amazing.. will you please do a video showing the witchcraft behind your cutting board burner? its the best idea ever and want to build one for my set up.
I'm pretty sure that's just a trivet, he has a double gas burner next to the cutting board (the chud press is on one of them), I think he just moves it off the burner to the trivet as it's better centered for the video.
@@jnorth3341 Exactly right. He explained it a while ago on a Chud Chat. Since he uses a one camera setup, it's far easier for him to show the trivet than the stove.
Gotcha , that makes more sense. I was thinking it was some induction burner setup that he had cut into the cutting board.
A smoke ring on MEATBALLS? Wow!
Those hoagie rolls look damn good! Great looking sandwich Brad! 🤙🏻
i like when you feed the dog...dog lover....good job
Chud's gets an instant LIKE as soon as I open the video. Keep up the good work sir!
Yea.
The hell with perfect sound the damn build is flawless ❤thanks for your time my friend
Loved the Fleetwood Mac t-shirt.
15:44 "Champ Lemon! Horses champ!" Jack Donaghy 30 Rock
Love this - I have good success with taking the sauce with the meatballs added back to the pit for an hour to two when using hickory wood.
Dude!
That looks amazing!
The bread, Brooke is right, it looks like the bread emoji 🥖🥖🥖
I'm definitely going to try this one out pretty soon.
Gotta love the innuendos 😂. Another great video!
Coming up!... I suggest a smoked Leberkäse on the chudbox. My chudbox was submerged by Helene in Crystal Beach, FL, so I have to do a bit of maintenance on it before it's cook worthy again. Boo me.
We make our meatballs the same way for our spaghetti. Letting the meatballs sit in the sauce makes all the sauce Smokey. You should do a video on that and make the noodles and garlic bread from scratch.
After 5 years of culinaire school and wend up getting my Bakery licence I gotta say those hogey's look very very good. The additional fat we used here in Holland was pork fat in stead of Beef tallow.
The portion of mixed flour was a much more heavier and an skoop of rice flour and milk powder wil mellow the dough.
I love your videos and I try a lot of them, but mostly I love the final taste test with the dog .Thanks again.
Looks amazing! That bread loaf would be perfect for a Philly cheese steak
More sauce! More sauce! More sauce!
Wow, this one looks ridiculously good. Maybe I'm just hungry, but either way I'm saving that sauce recipe to try soon. Cheers 🍻
Smoking the meat balls was perfect idea😋👍, delicious looking sandwich !!
Please try adding mustard and/or pepperoncinis. You won’t be disappointed!
This video gave me an idea for you: Smoked Philly Cheesesteaks. I halfway want to see you do this to know how you would make a cheesesteak roll that would be authentic, as that is the hardest thing to find here in Texas.
i love this channel and brad
Ohhhh heck yeah, now I need to get my meatball sub craving taken care of.
He's nuts! I love it. Is it just me or.....DOES HE talk 100 miles/minute. Holy smokes!
at 8:00 thanks Brad
OMG that looks Delicious!!!
I love me a meatball sub! Yummy gonna try this for sure!
Bravo! Defo trying this.
Yes please 🔥
Everytime Brad says "Balls" take a shot! DBL shot if Brooke says it.
I watched this video. I wept. That is all. Thank you Bradley Chud Robinson.
I watched your Cuban sandwich video yesterday. Did these get released out of order? More Chuds = better day 🙂
Meatball perfection!
that is spectacular!
Still dig the snake in boot gig. 🤘 🇺🇸😎🇺🇸
It’s 8:30 am here and now I want a meatball sub…. 😂
Looks amazing
I've been telling Subway to make MeatLogs instead of MeatBalls for decades. To speed up sub assembly & to prevent ball rolling.
Why didn’t the basil go in with the pancetta when the garlic did to infuse the oil?
Hey @ChudsBbq this recipe is awesome! Can you share the entire recipe and process for the bread?
The ingredient amounts for the dough is in the video description
@@timschrier903 yeah I know but I would like to know the process
Great tailgate option in
What to substitute for malt? Why do u use it?
Delicious and fantaistic! 😋
Toast ya buns! I feel like it resists the sog a bit more
What kind of burner are you using for tye pan?
Nice work!
Still love watching the disposal of those pesky charcoal bags...
Manscape missed a golden opportunity with this 1
How crazy I made something very close to what you made 2 days ago!
the only thing this is missing is toast the bread and put some garlic on it then assemble
HAHA I thought I was going crazy from the audio until you got the audio fixed lol. I was like... tinnitus???
Is that a Brian Lagerstrom refference at 10:36? I sure hope it is!
Flavorful balls. Chud- teeheehee
Billions must grill
You had me a the letter "S" in the word "Smoked"
We need a counter at the top of the screen that counts every time Brad says balls.
Awesome!
I'll take 87 of those kind sir. 😂😂😂😂
Gonna need to check that sound because it is having a lot of small peaks that is causing it to sound like a constant ticking sound in it.
Best balls ever 😂😂
Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…
I just made a pancetta. Going to make this sauce. With "MEAT"!
You make Bones sleep at the Chud shop? Does he get to leave?
Holy moly !!😮😮
Meatball sub - The "Hang-over helper"
Damn man I want one
why do you cut your meat into chunks to go into the grinder when you could cut long strips that the machine drags down?
same result with less manual effort to stuff it in
That would go great wrapped in a fresh pita too
Shrinkage? I WAS IN THE POOL!
Is that chud disc an induction burner? Where can I get one? 😅
Chud Day!!!
I read somewhere that a beef and chicken combo mimics veal?
Basil on the sammich? Interesting
Nice Work. Sounds Different.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
good vid, little problem with the audio? Ur lav has some snap crackle and pop.
Cut a channel into the loaf of bread. Don't cut it in half. Provolone on the bottom, mozzarella on top, toast on the smoker 6-8 mins extra at the end. And dunk the meatballs in a smokey bbq or Italian sauce before they come off, don't brush. Looks great. This is one of my favorite meatball recipes
Aight boss
I gave a suggestion, chump. Take your combative ass elsewhere.
Remarks complete.
Whats that metal plate he uses to cook on? Anyone?!
How’d you fix the audio?
to this day I still do not know how he films the magic trivet scenes