Smoked Bacon Cheeseburger! | Chuds BBQ
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- Опубліковано 24 чер 2024
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Today I made a scratch made half pound smoked bacon cheeseburger and scratch made smoked buns on my new pellet grill! Nothing fancy, just a simple delicious well balanced burger, you have to give this a try!
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Burger Buns:
185g water
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
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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" Nakiri
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►Boning Knife
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►Bone Saw
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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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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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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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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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Small Cooking Tools
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►Garlic Mandolin
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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Camera Gear
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►Drone
amzn.to/2V7VIwK - Навчання та стиль
Thank you Helix Sleep for sponsoring! Click here helixsleep.com/chudsbbq to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
You and Chef Tom have been my go to for many many years and major reasons I have gotten deep into BBQing
Chef Tom really is the most talented chef pit master combination out of all of them
I’ve been waiting for years for a chef Tom call out from Chud. 😂😂 now we just need a collab and my life is complete lol
Shout out Chef Tom!
Congratulations on the Yoder!🤘
What does this pit shine at? What should I cook Next?
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
@@ChudsBbq cinnamon buns with smoked candied nuts and icing are pretty good
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
I like the water pan idea!
@@ChudsBbq😮😮 let me find out chuds is crossing over to the pellet grill oh no chuds!!
For the love of all that is holy - The #BBQTube Needs a Collab between Chuds & Chef Tom!!!
I would love a sausage creation between them
It’s a little odd to see you posting pellet grill vids can but I got hooked on your channel over your Weber Kettle series, which I’m sure other people couldn’t care less about either. So keep growing the channel and cooking delicious food outside!
I loved his Weber kettle series also.
Not everyone has offset smokers and such, so I also enjoy watching people use different cookers, and a lot can be accomplished with a simple Weber kettle, not to mention pellet grills, open fire cooking, or even....... ( God help me not get shot at here 🙏!!! ) gas grills .
I use and have fun with them all. 😉
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
I hit the smoke button on my home built before i open it up. Keeps it from dumping pellets and running the temp up
Absolutely died at this episode's "snake in my boot".
My favorite was a few weeks ago when all he said was just "BOOT!"
Idk why that sort of complete chaotic absurdism is my favorite kind of comedy
This one was really funny though. Big anti-joke vibes
That sounded so defeated.
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention.
Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
That.. makes a lot of sense, I'll give it a try
Where is the toggle for adjusting the range? I don't see that.
@@josephsteining4502 press the silver knob once and you can filter between the two
@@nathanriddick619 so it's not in the app? It's the main knob on the Yoder control panel?
"I have to eat this week" true words right there
I got the same one a few months ago cooked everything from burgers to brisket, pork butt ect and holy smokes has it been nothing but flawless. Couldn’t be happier.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
I like the Lumberjack pellets all flavors best and been experimenting with White Oak from StOaked and its decent. The Bearded Butchers use that also.
I like the char/hickory pellets
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@percyhudson3394 I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
We now need that Chef Tom and Bradley collab!
The two best Pellet brands are Lumber jack and Bear Mountain. Knotty Wood is a ok 3rd. I use Hickory most of the time. Also using a smoke tube with a 50/50 mix of pellets and wood chips will help. It will not replace a stick burner at all. But will add a better flavor and color.
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
About the only pellet grill that may slightly edge out the Yoder is Lone Star Grillz pellet smoker.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
Bradley, the Yoder is a very nice machine. You need to get a Lone Star Grillz Pellet! Burn 50% pellets and 50% wood chips. Stick burning smoke flavor with ease. Does all the Yoder does, but better and pizza!
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
The bacon test is brilliant to find hot spots, and you have bacon.
I've had my YS640 for 8 years now, and I've gotten good use out of it. I did have to do a repaint this past year, but that was my fault (lost the cover in the last move). Enjoy!!!
Lumber Jack "CHAR Hickory" is my go to for the tube. Pit Boss Post Oak and Hickory is in the hopper but I find the tube does most of the flavoring.
I've been using those and I think they are amazing. Great flavour in my cooks
You and Chef Tom are awesome
Love that youve been watching chef tom at ATTBBQ, yall both are my top 2 channels on YT
Chef Tom is OG! He got me into BBQ and also into my YS640. 😊
When me and my X fiancé broke up I bought me one of these. Me and my Grill friend have never been happier.
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
I know the bearded butchers in Ohio use that type of grill. They like it too.
Us bearded folks think alike haha
I have this pellet grill. It's amazing. The controller learns as you cook and it will get really consistent with temps. I've had it swing +/- 5 degrees during cooks. It's a beast.
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Hey Bradly, I bought one of the cheapest big box store pellet smokers out there: an "Pit Boss Austin XL. The OEM P.I.D. controller on the thing keeps perfect temperatures within a 20 degree range. I wouldn't believe it if I didn't have a TellTru thermometer on it. It's also built surprisingly sturdy. The thing weighs 225 out of the box. I've now had it for almost 3 years and so far so good. 🤞
Cookin Pellets produce consistent results with a variety of wood types. Chef Tom has been using BBQ Delight pellets
Love my Yoder! Had it since 2017. Chef Tom is the man!
Papa’s Premium Pellets have been a really good quality pellet for me. Consistent temps and low ash. I have had my 640 for almost 9 years now. I upgraded to the new FireBoard controller 2 or 3 years ago and she’s still running well. They are built very well. I usually smoke on the top shelf and get higher temps closer to the stack as the hot air flows across. I keep the heat damper pulled back from the fire box only 3 inches or so. Once the box is heated up it usually holds pretty consistent temps during the cook. Overall a happy customer, pellet box could use a dump feature though.
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
I love my Yoder YS640! You’ll love brisket on it as well as spatchcock chicken.
For beef I use a 50/50 mix of mesquite and charcoal pellets.
It’s no offset but you’ll get just as good of a smoke ring and more free time.
Good smoker choice. I loved mine because it does split duty between grill and smoker better than any other pellet smoker that I’ve tried in the past. The app is amazing. The smoker uses a lot more fuel due to its heavy construction. It also is far more prone to overshooting as you are already experiencing. the best tip I can give you is this: when you turn the smoker on, it defaults to a certain temp (can’t currently remember because i sold mine a while back). Allow the smoker to reach this temp and regulate for a few minutes before inputting your new temp setting. The smoker will respond and regulate better.
Use the bottom damper to even out side to side temperature fluctuations. My smokers happy spot was about 1/2 way out, maybe a little farther.
Best pellets for me out of the ones that I’ve tried are Bear Mountain, B&B, and Lumberjack. Cooking Pellets are good but not appreciably better than the others I listed. Certainly not worth the extra money they cost.
And here I am trying to fast until 10am because I'm a fat ass...
Don't only fast, do very low carb. Watch Ken Berry MD videos.
Happens every time lol
😂😂
This a learning experience. That's how I trick myself into watching these delicious videos
You can do it, fatty. We balloon in you!
Brad, I look forward to seeing more from you pellet grill.
I've had mine for 7 years and so far so good. The only thing I'll recommend is a smoke tube, especially when smoking a brisket; adds more flavor! Also, I had more compliments about my briskets smoked in the yoder than my briskets smoked in my pitmaker bbq safe! Sad but true! Lol! Go Yoder!
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
I do like cherry pellets. I don't have a pellet grill, I just use the tube thingy. Cherry has a different flavor that I don't get from other woods, but I also run a cabinet shop, and use cherry cut offs, as well, and just bought a bag of pellets not thinking it through.
Shoutout to Chef Tom, legend in the game!
P.S.: It would also be really cool if I had a Yoder YS640S pellet grill, just sayin' : )
Yoder’s are amazing! Try playing the adjustable damper to even out the pit. I set mine 6 inches from the stack. Also, double check your Yoder is connected to your house’s Wi-Fi for your app.
I've been looking at the Yoder for about 4 years and finally bought one in March. I love this grill, smoker, whatever you want to call it. It does not cook like an offset which we all know but puts out some damn good food! Bear Mountain is my go to pellet.
I love the chef Tom and Joe shout outs! They are so great
That is how I do my burgers on my Traeger. They always come out great. When I replace it, it will be with a Yoder. They are the Cadillac.
Welcome to the YS 640S crew. It’s a stud. Try the wood fired oven attachment … you’ll get rid of your new pizza oven at the CHUD shop
I have had a Yoder for quite a while...great pellet and nice being able to run a cook all night for a early lunch cookout with family and actually getting some sleep. The fluctations are from how the system works. I typically start mine at 198-200 and when it gets close I put on meat so it will have more smoke...as not as efficient at low temps. Then push to my cooking temp for rest of time after 30 min or an hour with the smoke. It takes a while for it to stabilize as it will over shoot your set temp and then settle down. If you have the damper set right....and let it get to temp then just leave it alone and it will cycle up and down to simulate a wood fired smoker...but if you keep chasing temps you will never like it. Just set temp and go. The temp sensor is near lower rack so that is where it is at temp...if cooking brisket or something on top rack will be a 15* difference depending on humidity and temp where you are. I do reverse sears on mine....use as grill and everything from wings, to brisket to pork belly, beef cheeks, turkey, etc. I am sure you have plenty of people to help you get it dialed in and such but happy to help if needed.
I absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
What happened to the Woodwind Pro?
The Yoder is a tank, had mine for many years. Enjoy!
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
So proportional! I’m coming by the Chud shop today to buy some rubs n merch ❤️
That’s a real life crabby patty! It looks so perfect.
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
Pellet grills make some great reverse seared steaks!
Coming Up!
I 've been able to dial in the Brisket "and" Pastrami pretty darn well on my Yoder 640. The software definitely is a learning experience but the smoke is getting smarter the more use it. :) Is it a stick burner...? Nope but it's a damn good pellet smoker. Maybe even the best.
Love it as always thanks for the video
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
Thank you for taking it past medium rare. I like my steaks nice and rare, but I really believe a burger with the right fat/lean ratio should go to medium well.
Good looking burger and hella pellet smoker/grill. One thing to add flavor is charcoal pellets. Some people mix in their hopper 15-20%. I just use an extra smoke tube for the charcoal pellets. Love your show!
10:30 they tend to overcompensate when the lid is open for a long period of time. I don't have a Yoder, but my Recteq will start dumping in more pellets if the temp drops for long enough, then it swings up too high for a time. Not sure why yours takes so long to warm up. You might check with Yoder.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
I do crispy on the bacon and put the strips on the bottom bun because it stays put.
There is a way you can adjust the temp swing range. Between 5-25 degrees. Also, it will swing considerably more if it's not setup for indirect. Heat deflector in place, and the damper all the way out. Was hard to tell in the video how you had it set up.
I've had my Yoder YS640 since 2018. Still runs like it did the first day I got it. I've only had to replace the Igniter Rod through this whole time. I am still with the old without the updated control board but I don't feel that I need it.
congratulations on the Yoder! I've cooked many of your recipes on my YS640 over the years, and we absolutely love it!
Hell Yeah! Any specific recipes that came out better than others on this grill?
I've had that same model since 2019 and it has never failed.
I have a Lonestar Grillz pellet and man it is amazing and built like a tank. You should try one.
Lone Star Grillz makes the best pellet oven on the market.
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
I've tried almost every brand of pellet out there, B&B, Bear Mountain, Kingsford, Lumberjack, etc.. Hands down, Papa's Premium (which I also sourced from my local HEB) have been the absolute most flavorful pellets I've used. Haven't seen them back at my local HEB yet, but I found they can be ordered online.
I’ve got a Pitboss 850 platinum, PID controlled so it doesn’t have the massive swings mentioned here, WiFi and Bluetooth controlled, I was an hour away one time and adjusted the temp on my smoker, have had it for a little over two years and it’s been a great unit, smoked all kinds of things, baked a few things as well, highly recommend
The best pellets you could ever use are bear mountain pellets post oak. All natural wood 20lbs $9.99 at Academy. I have a YS 640 S pellet grill and I love it.
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
Those are THE pellets!! Great video - thank you!
Lumberjack pellets… hands down the best pellet for flavor and clean burn
You've probably heard it before, but have you ever tried burning some coffee powder near your working table to avoid flies? Works like a charm (at least with Brazilian flies 😅)
Love my 640. It does hunt early on. I did an overnight brisket for easter, put it on at 8pm and took it off at noon the next day running at 200F. Fat rendered perfectly. Ooey, gooey, brisket-y goodness. If you'd like to see the grill performance, let me know and I'll send you the screenshot from the fireboard app.
I've been chopping bacon and putting it under the cheese and it's been awesome. My kids had trouble biting through my new hobby of homemade bacon.
So a few things I thought of, 1) instead of bacon bits, what if you used a bacon pepper jelly on the bottom? It sounds really good to me. 2) I'd recommend the Lone Star Grill's pellet smoker over the Yoder, GMG or other mass produced hardware.
Great choice, I love my Yoder! Like you said, all the other pellet grills I have seen and used seem cheap and flimsy relative to the Yoder pellet grills. Excited to see all the ways you use yours.
Good choice on the pellet grill... especially since it was free. The ones you had are more entry level but that Yoder is top notch. Personally, I have a Recteq which I think is similar quality and I like the company. I use B&B post oak from HEB as well. I have used Lumberjack pellets in the past and like them, but the convenience of HEB and B&B pellets work for me.
You should test out a Lone Star Grillz pellet grill. Made in TX.
We love our YS640s. Hope you enjoy it as much as we do! Looking forward to more cooks with it!
I wanted that grill for years, same model too! That's one of those "if I win the lottery" grills for me.
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left.
I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
I do need one just to cook during the summer
I have been running my Yoder ys for about 6 years now. Its a tank and puts out good food ;)