I Understand Why Everyone LOVES Gumbo! | Chuds BBQ
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- Опубліковано 22 лют 2023
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Insta: chudsbbq
Gumbo
1.5 onion
4 stocks celery
1 bell pepper
2.5q stock
3lbs chicken thighs
1lbs Sausage
1 cup flour
3tbsp Thyme
Cajun Rub
1 cup chudrub
2tbsp cayenne
1tbsp oregano
1tbsp celery salt
1tpsp thyme
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nikiri
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►Boning Knife
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Vitamix Blender
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►Kitchenaid Mixer
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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►Rub Tub
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Welding Tools
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►Blowtorch
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Camera Gear
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amzn.to/2V7VIwK - Навчання та стиль
Hey @Chuds BBQ or editor Brad. I bet it sucks editing those chop sections they way you do but I will say I appreciate it. Makes the video much easier to watch without sitting through minutes of prep. I appreciate the effort
I agree. My four-year-old son thinks this is the funniest part of the video and is simply amazed that Brad can cut that fast :).
Editor Brad knows the chop sequence is easy. Editing tools let you speed up a video to insane speeds. The impressive bit is that stuff early on with the knife roll. That takes actual editing.
It's not just sped up tho, you'll see he cuts up the video to remove the bits where the knife is moving up, it's just the downward chopping. So yeah it is probably really annoying to edit
@@sohamsengupta6470 I knew Brad was crazy, but I didn't think he was insane enough to work THAT hard.
Brah the "magic chud coaster" is some of the best editing UA-cam has to offer.
4:36 It might be the Editor's least favorite part, but to my 5y.o. son, believe me, is the best part EVER on each one of your videos man. Keep rocking Chud, you're great
As a Louisiana guy who cooks gumbo, kinda conflicted on how the roux was made. It’s like I’m trapped in a glass case of emotions! I’m most definitely gonna have to try that out though. Also, thank you for not putting tomatoes in the gumbo!!! Hell of a job Chud!!!
Cup of flour in the oven at 425° for 50-55 minutes. Whisk in chicken stock/broth. Comes out perfect everytime.
You don't want Creole Gumbo?
I made a standard roux and mixed with homemade stock. The gumbo came out way too greasy. i'm gonna use this nethod next time. I also use smoked pork instead of sausage, sausage is overpriced.
@@Black_Sail_Demon No. I want Cajun gumbo, no tomato.
I can relate
But Chud, your Chop sequences are the BBQ equivalent of the Training Montage in a Rocky movie.
hey bro can you tell me what is the name of that thing he use to cook , he put that circular black metal plate on the table and cook on it , what is that HERE 5:07
@@vivektripathi3238 Thats just a trivit, he actually cooks on something else, I would assume the burner that is on the side of the table and he sets it over on the trivit temporarily to show us what he is doing.
Gumbo is not just one of the best foods to be invented in the US. But the entire world. And thats coming from a Canadian.
Just like the Cajuns!
Yup French Canadian here from Houma, LA
*good gumbo*
I have had some pretty horrible gumbo before... one of which was in New Orleans of all places.
@@whyomgwhywtf yeah honestly I won’t eat gumbo at restaurants because I like mine so much. Lol. I’d rather just cook it.
@@whyomgwhywtf new orleans is fuckin garbage
I don’t hit the like button on most of the videos I watch, but I take the time to like your vids. Never stop, you’ve got a talent for the camera.
After editing video professionally for about 15 years... I always watched those chop sequences and thought "that's awesome, but it must suck to edit!"
Well, keep at it brother. Great video as always!
Try topping your gumbo with pickled okra. It gives you the okra with out the slime and the vinegar gives you that brightness that you want. It also adds a little crunch texture.
i totally agree with the okra, the only thing missing is some boudin
Potato salad
Cool trick with the roux, although if you bump the heat up you can get a dark roux in way less then an hour (Isaac Toups is a great resource on that and Cajun cooking as a whole).
Side note, would be cool if you did a pellet grill series like the Weber kettle series you did before. With how popular they are, it’d be cool to see some bbq recipes adapted to the pellet smoker vs offset that not as many have access to.
Cajun napalm
Love the heated wood tabletop. Everything looks delicious.
I just did gumbo on Tuesday using the dry roux method for the first time - it worked great!
I made this after watching the video. Couldn't stop eating it! Unbelievably good!! This one will be a keeper!!
Can you please make a video on your induction cook top? Would love to see a build video about that!
Roux doesn't have to take an hour. Get the fat hot and stir constantly and it will darken pretty quick. Just make sure to have the veg chopped and the beer close by before starting.
Beer is never far away
Looks "fantastic!" -- and loved the chop sequences! 👍
Dang dude, your setup is awesome and recipes are unbelievable. I love the fact you make all your own components (stock, spices, etc.). We may not all do it, but I guarantee most of us want to. Keep up the great work.
Love the extra effort, always learning from you sir.
Like the twist on the roux I have seen it done on a flattop also toasting the flower
😋 always looks so tasty. Thanks for another recipe!
Been watching since I saw you on Mad Scientist and Guga and you're definitely the most well rounded cook I see on UA-cam. So many top notch kitchen skills combined with the BBQ knowledge makes you a dangerous man. I would be sooooo much heavier if you were cooking for me. Love your content. Please keep it up.
Looks amazing, I hope the next video is Shrimp and Grits, keep the lowcountry dishes coming :D
Looks devine. Never had gumbo in my life, so I'm making this soon.
He didn't make gumbo. I love and respect the guy, but he didn't make a gumbo. He made what we would call a stew or fricassee.
We also add some shrimp to our gumbo near the end of the cook. Gumbo is awesome!
Looking good! Lots of interesting new techniques to try in this video. I've used File' when cooking the gumbo as it helps with the thickening, but I've never sprinkled it on top... will have to try that as well.
I love so many things about your videos, and the editing is very very bueno. Thank you for all your hard work!
Editor Brad: The Chop Sequence is one of my favorite things about your videos! I don't know why it is so satisfying, But I really find it enjoyable. Keep up the good work!
The chop cut edits are very much appreciated.
Thanks as usual your work is great have been watching you for a long time glad I can support you in your work cheers from grumpy in oz
Looks amazing!
Definitely on my to do list!
Damn, man. That looks absolutely awesome. Thanks, I never knew you could make gumbo without okra, and since I can't get it here I never thought to make gumbo without it. Cheers and beers mate.
Great ideas!
Great video! I loved the "editor" comment, having done some (very) limited video editing I have noted how much effort that would be to edit. Thanks for your efforts and channel, very much enjoy the inspiration!!
I am always looking for a different spin. Baked flour! Who knew? This will get a try very soon. Keep it coming Patreon Brother 🍻
That looks delicious but is a little thick to be a gumbo. Maybe chicken and sausage stew? Either way, great video, just had to play my part of the “gumbo police” lol😂
Exactly my thoughts. Bet it's good, but ain't gumbo.
I made this for our Christmas Eve dinner and it was a big hit! The only thing I added was about two tablespoons of Better Than Bullion. The dry roux suggestion made this a relatively low effort dish compared to the way my mom and grandmother made it.
i love it! my family makes gumbo with crab shrimp chicken and sausage, if you want to try making a seafood version next time you go to the beach house in virginia
Now you're gonna have to bottle and sell that Chuds Cajun Rub. We did gumbo for mardi gras and a very similar take but sadly Tony's instead of chuds based cajun seasoning, and very intrigued by the dry smoked flour roux. I've been saving all my poultry bones and making stock for a couple years now thanks to your advice! I also stick to skin on bone in thighs hoping I'll get a little more gelatin out of it, but maybe more trouble than its worth.
Layers on layers on layers of flavour. Well done
Love this guy
🤤 great vid like always
Yep! that's a try.
New to the channel love the content buddy keep it coming
Last year I made gumbo about once a week during the cold months. It would appear I need to do some catching up now!
Coming up!! Enjoy your videos you must be a chef and a welder cool!
I was prepared for the vegetable cutting segment today - I had my Depends on for when I started laughing!
Lol you knifed open the zippie bags 😂 don’t worry editor Brad, the chop sequences are the best!!!
Good Lord that looks amazing.
Mole! Mole! Mole! U can do it!!
@Stalekracker would be proud, and I think you two should have a cook off for gumbo bragging rights
I've been doing dry roux for a couple of years now. Definitely worth it
That's gotta be a game changer of flavors
Awesome!!
A neat spoon!
Using a knife to open up the zip-top bags! Classic
I do not miss a single one of your videos! This is an awesome way to make the roux! Will give it a try very soon for a seafood gumbo. I always hate getting burned by splashing the hot oil/flour mix on myself while stirring!
I know you explained how you were able to heat items on the wood top, induction, if I remember correctly. I have searched and searched for the video where you explained how you do this, but haven't been able to locate the exact one. Would you be so kind as to direct me to that one my friend? Thank you!
That thumbnail made me stop scrolling and my mouth watered. I am definitely trying this one at home.
Being from New Orleans this is not a “gumbo” but you made it a real good chicken and sausage stew. Great job
What makes it not a gumbo?
@@mikebarnea4789 The consistency. It's way too thick for a gumbo. Can you call it that? Absolutely. Call it what you want. But it South Louisiana we'd call that a stew. And it looks delicious btw.
I'm definitely missing the okra or gumbo as it's called in West Africa but looks delicious! I made some last week and have the scar on my knuckle to prove it! Roux is definitely Cajun napalm!
Fricassee..
Meh, thats not cajun food. My pet alligator would throw you in our crawfish pond fa dat. But I would still eat dat good fricasse Bradley cooked me.
11:55 At least you did better than Disney lol
I'm giving up beef for Lent and this channel is gonna make that extra hard 🤣
Surprisingly there is no beef in this recipe. Just chicken, duck and pork; the Andouille sausage Bradley made contains two types of pork but no beef.
So this meal is Lent friendly. 😁
@@millwright73 Exactly sir!
What you have there friend is closer to boudin or fricassee than gumbo minus the liver..
Closest you got to gumbo was the file and rice.
Gumbo is more akin to soup and it's gotta have okra..
Just my opinion of course.
That dish did look good and tasty though, I'd chow down but wouldn't necessarily call it gumbo. 👍🏻
I agree. Gumbo isn't thick, its got roux and its got okra. Other than that its open season.
okra is not a rule. No tomato is though. At least he got that right.
Magnificent!
The adios to the garlic making a bid for freedom.. Hahahaha.
Hey Chud!
Great looking video!
I have a challenge for you.
Why don’t you take that awesome looking andouille and make some cassoulet? Would be wonderful to see how you build it using the smoker!!!!
Love me some gumbo. You should enter that recipe in a contest.
You should watch the binging with babish cajun episode. They make the roux easy to understand and to make. It also has other recipes besides gumbo in it. Very good and authentic.
thanks again!! :)
Way too thick for an authentic Lake Charles/Lafayette gumbo but it still looks good and i appreciate it being derivative with the Chud flair
Shout out to Editor Brad, you a real one man & of course Chudsie!
Big ups to editor Brad. Massive work behind the scenes
You should try making it with some leftover brisket instead of the chip chicken. Or use both. It's spectacular.
After discovering dry roasting of the flour, it's the only way I make gumbo. Plus, you can make a lot and freeze for the next time.
I recognize that dutch oven from Costco, I have one just like it at home! Scored 2 of them for $50. I won't make chili or beef borguignon without that dutch oven.
Bruh. Great video.
That what you call home made food 👍
For someone that was born and raised in Baton Rouge and being half Cajun only critique I have is should’ve browned sausage, but other than that job well done
Love your stuff man. I have wondered for long time, do you have an inversion burner in your table?
Gotta have potato salad with that Chud!
I love cooking gumbo
“Beautiful, delicious, Smokey, scratch made, AmEEEEEEEEEEEEEzingggg. “
You should make a decal and sell it. It’s like your thing. Like how Sonny beats the F out of his fridge lol 😊
Hey brad. Would love to see your take on competition Rancho beans. I’ve made em w pig feet and other goodie’s and have had some success at local competitions. Just want to see your take.
Ooh the roux!
"gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish.
Coming from south Louisiana, I’m a bit hesitant to watch this video lol
i know this has a french background which is why its so similar to a dish called vol-au-vent but without the biscuit.
if you have never had vol-au-vent definitely make it.
I think I' going to make a gumbo this week.
Needs a big spoon full of homemade potato salad on top...IYKYK
Oh, ELL Yes!!
After the previous vid gumbo is the natural conti nation. Being from New Orleans area myself, the north shore, I eat gumbo once a week or more. Chicken and sausage or seafood gumbo are the best ones imo.
I’m just south of the bridge. Being quite the Gumbo critic myself, I had to watch this and see what’s up.
Looks pretty good. Gives me some ideas at the least.
Tony's is da chit!
What do you use on your cutting board? Is that a hot plate or a trivet to protect the cutting board from the hot pot?
How were you cooking the dutch oven on the wood cutting board?? Maybe I missed something but I'm very confused. This is the first video of yours that Ive watched. Looks good! Ill like and subscribe!
When are you opening up a restaurant? Also, what's that beard oil/balm? I'm looking for good scents and different companies. Thank you for always making my bowl of cereal taste like whatever you chef it up. Yumm
New to the Channel. First, love the videos so please keep it up. Second, what is the disk that you cook on outdoors? Look cast iron but you set it on your cutting board. Thanks for making these videos.
It’s a trivet
Its a Wi-Fi aluminum Trivet… you can buy it on Amazon for about 20$
Looks tasty, thanks for the awesome video! One complaint - everytime I hear someone pronounce andouille that way, its like nails on a chalkboard. I get it though because everyone not from Louisiana says it that way 😂
He needs some mustard potato salad in that bowl
Yes!
Amazing how many people on here suffer the misconception that Gumbo always has Okra. At least in Louisiana, which to me has the privilege of defining the term, Gumbo very often does not have Okra.
Yes please
How did I miss this one?!
New to the channel. When you're cooking down the onions and peppers etc...what temp do you set that butcher block to? Asking for a friend.