Go to sponsr.is/zbiotics_chudsbbq_0923 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
As a scientist i love the expression " Pre-Alcohol Probiotic" ... does it get rid of wrinkles on my wife ???? Poppycock. Like selling a carrot and saying it is a better brisket. It's like selling snake oil from a boot ! For me it just dumbs donw the channel. The food should sell it.
Long time watcher, first time commenting. I'd love to see a breakdown video of a "chuck roll". I finally found a chuck-eye steak after starting looking since that video came out, and it was fantastic. I'm also just curious how big the chuck roast would come out compared to a brisket. Anyways, never sell out man 🤟 I love the channel
I’ve had some good burgers in my time. I love a good swiss, melted swiss cheese and roasted mushrooms and caramelized onions on a burger. That is hot stuff.
Holy cow 2 tablespoons per 4 cups water. Pump the brakes. I did some quick math. It seems like its around 3%. Good work. it sounds good. I've done a ton of bagels with it and some recipes call out 2%. Maybe time to up it to 3%. If you get some on your wet hands then add a little more water, it will start to eat your skin fast!!!!! I've made soap from brisket trimmings. That soap is amazing
I’m so close to lunch and this video made me hungry!!! I’ll definitely have to make this at home for the family. Thanks again for another awesome recipe!!
A classic FAN-TASTE-IC Chud recipe/video. All the elements to make it a Chud video, but something everyone can make and just makes me want to eat that burger right now. Layers of flavor!
Finally, a burger with some real cheese, and not processed cheese food!!! Usually make mine with sharp cheddar, which I think a good burger just cries out for, or swiss, or pepper jack. Mushroom and onions are a special treat for me, but always vine ripe tomatoes and crunchy iceberg lettuce. My motto is, if it ain't dripping off your elbow, then it ain't right! Just leave off the mayo, please!
Holy freaking wow dude not only is this video perfectly paced, you're entertaining to watch. Keepit up. One day you're gonna crack that million subs :D
There's perhaps 10 archetypical burgers, and the mushroom burger is perhaps one of the most important of them. They must be served with Swiss cheese, and mayonnaise is the major player in the mix. Don't even with the onions or lettuce. They're just a distraction. I don't put ketchup on the burger, but I have a ramekin of it for dipping. If you've never had a true mushroom burger before, you're in for a life changing experience. That is, if you enjoy mushrooms.
What is the disc you put on the cutting board you heat a small pot on? i thought it was just a pot holder to keep the pot off the surface so it didn't burn the cutting board but I saw it boiling a pot, I didn't see any power to it. Hmmmmmmm
Somebody should really put together a compilation of Brad flavor reactions from multiple videos (and get his approval to post) would be hilarious. Timestamps from this one alone: 12:49, 13:09, 13:19, 13:30 :)
Dude, that's my burger. I'm not a smash guy. I'm a big burger guy. Reminds me of when I worked in a burger joint and baked scratch buns every morning while the butcher ground all the meat. We ate like kings.
Reverse seared burger patties are indeed a real thing - have done them at a similar size (200+g a pattie) a number of times, fantastetic is a given Great looking burgers there Brad 👍👍
Damn, these looked amazing. If you chill down the buns before dipping in lye, they’re a lot easier to handle! And in modernist bread, they actually par bake -> dip in lye and add salt -> finish baking
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
It might be too much flavor, depending on the liquor you use. I'd use (don't laugh) white pinot grigio wine with some low salt beef stock, then a small handful of fresh grated Parmesan cheese - not enough to make it taste cheesy, but enough to add some background flavor, and bind the mushrooms and onions together in an awesome mess. I've started to do this with all kinds of quick pan sauces, and it's a knockout. The wine gives it background without overpowering things. The alternative is to swap low salt beef stock for the demi glace, and hit it with a small bit of whiskey at the end. I think it still might be too much, but it won't hurt to try.
I tried developing a new sausage recipe today. I used a base seasoning mix for the sausage, lamb, cubed feta cheese, green olives and mint. The flavor was good. I think if its tweaked using more Mediterranean spices in place of the spice base. It could be an award winner. Do you have any tips or ideas to improve on these.
its camera magic. he has a burner off to the right as he is standing at the block and he just pulls the pan before every shot and places it on his chud trivet when filming then back to the burner.
@@seanathanq I mean it would be crazy cool to have a trivet that could cook but the table would probably go up in flames. Lol! It’s just easier for him to keep the camera in one place and do that then change the camera setup every time he wants a cooking shot. He’s talked about it on his livestreams before.
Instead of the second dose of mushrooms should have added some of the bacon onion jams for the previous video. Also so thought you said cover with a DAMN CLOTH instead of DAMP!!
Go to sponsr.is/zbiotics_chudsbbq_0923 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
As a scientist i love the expression " Pre-Alcohol Probiotic" ... does it get rid of wrinkles on my wife ????
Poppycock.
Like selling a carrot and saying it is a better brisket. It's like selling snake oil from a boot ! For me it just dumbs donw the channel. The food should sell it.
Long time watcher, first time commenting. I'd love to see a breakdown video of a "chuck roll". I finally found a chuck-eye steak after starting looking since that video came out, and it was fantastic. I'm also just curious how big the chuck roast would come out compared to a brisket. Anyways, never sell out man 🤟 I love the channel
Mushroom Swiss! One of my favorite burgers!
I’ve had some good burgers in my time. I love a good swiss, melted swiss cheese and roasted mushrooms and caramelized onions on a burger. That is hot stuff.
Still when I’m on vacation I take time to watch chudsbbq.
I ❤ Peerless! The double oaked rye is probably my favorite.
I've watched this video three times. This is still one of the most mouth watering thumbnails I've ever seen.
One of your best videos in quite a while! The burger looked awesome! Glad to see Brooke and “the snake in my boot” make an appearance.
Agree, was getting worried about the official taste tester and Brooke! Great vid
Far better than that experimental steak sandwich last time out. I love experimenting as well, but that was just wrong from the off.
Smoked burgers are underrated, one of my favourites for sure.
Dude, you’ve got the mixer. You should make your own butter!
Is Thomas Straker pulling the strings on you? 😂😅
Yea! And then smoke some
Mushroom and Swiss, my favorite burger hands down....
always love the lil moans of disgust you do when opening your packaged meats from heb
I would definitely purchase a cookbook if you ever find the desire to do so. I'm a big fan, keep 'em coming.
Thanks!
I will probably never make the breads, but the rest of your creations always look intriguing. Thanks.
Why not? It’s so much fun to make bread.
Holy cow 2 tablespoons per 4 cups water. Pump the brakes. I did some quick math. It seems like its around 3%. Good work. it sounds good. I've done a ton of bagels with it and some recipes call out 2%. Maybe time to up it to 3%. If you get some on your wet hands then add a little more water, it will start to eat your skin fast!!!!! I've made soap from brisket trimmings. That soap is amazing
I’m so close to lunch and this video made me hungry!!! I’ll definitely have to make this at home for the family. Thanks again for another awesome recipe!!
Is there a video on the induction cooker you use through that butcherblock counter ?
A classic FAN-TASTE-IC Chud recipe/video. All the elements to make it a Chud video, but something everyone can make and just makes me want to eat that burger right now. Layers of flavor!
Seems like Worcestershire sauce would have been a good option for the mushrooms.
Still, it looks really freakin yummy.
I’ve started making my own ground beef since watching y’all do it. The flavor is so much better and you get to control the texture. Bam! Thanks!
My man, Stanley Robinson, that looks amazing!
This is going to the top of my to-do list. Chuck with brisket is pretty much the pinnacle of burger.
Finally, a burger with some real cheese, and not processed cheese food!!! Usually make mine with sharp cheddar, which I think a good burger just cries out for, or swiss, or pepper jack. Mushroom and onions are a special treat for me, but always vine ripe tomatoes and crunchy iceberg lettuce. My motto is, if it ain't dripping off your elbow, then it ain't right! Just leave off the mayo, please!
Holy freaking wow dude not only is this video perfectly paced, you're entertaining to watch. Keepit up. One day you're gonna crack that million subs :D
Your burger vids never disappoint.
How do you keep your aluminum pans with a mirror finish?
How did the pan stay hot during the cook for the onions and mushrooms!?
how does the conduction of heat work on your table?
You are without a doubt the fastest onion chopper I've ever seent 😜
This BBQ burger looks amazing!
How does that magic plate work? I want one but need to know how to heat it.
Looks amazing. My Man, Stanley Robinson!
I watched this while eating lunch. Now I’m hungry all over again.
Can you share a link for the burger press? Thanks!! 👍🏼👍🏼
There's perhaps 10 archetypical burgers, and the mushroom burger is perhaps one of the most important of them.
They must be served with Swiss cheese, and mayonnaise is the major player in the mix. Don't even with the onions or lettuce. They're just a distraction.
I don't put ketchup on the burger, but I have a ramekin of it for dipping.
If you've never had a true mushroom burger before, you're in for a life changing experience.
That is, if you enjoy mushrooms.
My man, Stanley Robinson, dropping a 🔥 video!
There is Chud BBQ then everyone else! IMHO!
what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!
My man, Stanley Robinson, that burger looks delicious!
Medium rare! That burger was smoked and cooked perfect!
What ya using to heat up that pan with the onions and shrooms in?
What is the disc you put on the cutting board you heat a small pot on? i thought it was just a pot holder to keep the pot off the surface so it didn't burn the cutting board but I saw it boiling a pot, I didn't see any power to it. Hmmmmmmm
Ok. What are you using for a heat source to cook your mushrooms and onions?
DammmiiiiiiiiiiiiiiiTT!!!!!! I hope you’re one of the chefs at the Grrreat wedding feast ! My thumbs are up and I’m Subscribed ! Glad I saw this one !
Somebody should really put together a compilation of Brad flavor reactions from multiple videos (and get his approval to post) would be hilarious. Timestamps from this one alone: 12:49, 13:09, 13:19, 13:30 :)
Dude, that's my burger. I'm not a smash guy. I'm a big burger guy. Reminds me of when I worked in a burger joint and baked scratch buns every morning while the butcher ground all the meat. We ate like kings.
Reverse seared burger patties are indeed a real thing - have done them at a similar size (200+g a pattie) a number of times, fantastetic is a given
Great looking burgers there Brad 👍👍
brilliant burger where do we get the recipe not on your website
Another great videos from my man Stanley
Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂
Greetings Brad. I checked your affiliate page but didnt see the stove burner you use with the Chud press
Dang! I've been missing BBKing mushroom burgers since the 70's!!
Damn, these looked amazing. If you chill down the buns before dipping in lye, they’re a lot easier to handle! And in modernist bread, they actually par bake -> dip in lye and add salt -> finish baking
What is that little plate you always cook on?
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
That looks amazing, you got me hungry early this morning 😊
Brad you're Super Entertaining 💯 I love your videos especially while on my lunch break. A little laughter b4 going back to work is a life saver. 😊
Seriously love a mushroom and swiss burger. This looks insane 🔥🇺🇸
Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾🍳👨🏾🍳👨🏾🍳
Your videos make me miss Central TX.
All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.
Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.
Thanks for the idea of milk powder, we don't use enough milk to justify buying a whole gallon / half gallons. Milk powder may be the move for us!
Man my mouth watering watching this
I wonder if that can be a BRATWURST? Great burger!
Looking SOO good as always🤤 And yes dogs can eat mushrooms, so if she likes it there is no problem.
A dash of liquor in the sauce to deglaze the pan is my go-to. Wonder if it'd be too much with the demi-glace though, never tried that stuff
It might be too much flavor, depending on the liquor you use. I'd use (don't laugh) white pinot grigio wine with some low salt beef stock, then a small handful of fresh grated Parmesan cheese - not enough to make it taste cheesy, but enough to add some background flavor, and bind the mushrooms and onions together in an awesome mess.
I've started to do this with all kinds of quick pan sauces, and it's a knockout. The wine gives it background without overpowering things.
The alternative is to swap low salt beef stock for the demi glace, and hit it with a small bit of whiskey at the end. I think it still might be too much, but it won't hurt to try.
truly a chud classic
Another great video Brad!!!! For the algorithms 🎉🎉🎉
I tried developing a new sausage recipe today. I used a base seasoning mix for the sausage, lamb, cubed feta cheese, green olives and mint. The flavor was good. I think if its tweaked using more Mediterranean spices in place of the spice base. It could be an award winner. Do you have any tips or ideas to improve on these.
This video coming out before I've had anything to eat and making me more hungry, just aint fair 😂
Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.
What's the magical device you use to heat your pan on your work area?
😭😭😭😭 he just brings it off the stove it doesn’t heat up just protect the table
Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.
Burger of my life!
Oooof, that looks like the burger of my dreams
How is he cooking the items in the pan? 6:26
I've made sam the cooking guys version. One of the best burgers I've eaten. Period
My man Stanley Robinson!
LOVE THAT BURGER!
5:23 This looks great. I'd like to make these buns. Can we get some measurements on the ingredients or a link to the recipe? Thank you.
i have looked, and asked many times, how do you cook on the butcher block like that?
its camera magic. he has a burner off to the right as he is standing at the block and he just pulls the pan before every shot and places it on his chud trivet when filming then back to the burner.
@@jonkulik really? That's actually quite depressing lol
@@seanathanq I mean it would be crazy cool to have a trivet that could cook but the table would probably go up in flames. Lol!
It’s just easier for him to keep the camera in one place and do that then change the camera setup every time he wants a cooking shot. He’s talked about it on his livestreams before.
Brother, that is my all time favorite burger. You really knocked it out of the park. And the burger buns, dude...outstanding!
Suffering from a gout attack atm and would still happily eat one of them burgers right now 👍
Looks money - mushroom swiss doesn't get enough love
I know they're fairly basic but is there a printable recipe to be found?
I think a creamy horseradish sauce would be nice on this burger
Yes please
Great video! Thanks for sharing.
Brad! OK, I'm in on trying this.. I'd like to see your take on a Ruben Style smoked burger...
How does he get the pan hot ? If it’s just on the cutting board?!!!!!!!
I love me a good mushroom and swiss burger!
We need a jalapeño bun recipe
Induction butcher table ? Can't find it in your list ? How can I get one Young Man ? Shawn W in Ohio ❤
Hey, why not the Chudbox? Wouldn’t burgers be a perfect application for it?
My man Stanley Robinson! Killing it as always!
I’m inspired to start grinding my own meats
Can you please let me know where I can find a Really good butcher in Austin Texas I’m knew here. Thanks so much.
Instead of the second dose of mushrooms should have added some of the bacon onion jams for the previous video.
Also so thought you said cover with a DAMN CLOTH instead of DAMP!!
That pan retains enough heat through all that sauteing?? That's wild.
I’ve noticed that Bradley almost always takes out the same red handled knife. Does anyone know what that is? Thanks!