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.
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!!
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
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!
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
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
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 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.
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 👍👍
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.
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 :)
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!
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.
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.
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
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
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.
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
Smoked burgers are underrated, one of my favourites for sure.
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.
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.
I've watched this video three times. This is still one of the most mouth watering thumbnails I've ever seen.
Seems like Worcestershire sauce would have been a good option for the mushrooms.
Still, it looks really freakin yummy.
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!!
Your burger vids never disappoint.
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 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.
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!
Mushroom and Swiss, my favorite burger hands down....
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!
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
How do you keep your aluminum pans with a mirror finish?
This is going to the top of my to-do list. Chuck with brisket is pretty much the pinnacle of burger.
This BBQ burger looks amazing!
How did the pan stay hot during the cook for the onions and mushrooms!?
Ok. What are you using for a heat source to cook your mushrooms and onions?
how does the conduction of heat work on your table?
Is there a video on the induction cooker you use through that butcherblock counter ?
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. 😊
What ya using to heat up that pan with the onions and shrooms in?
I watched this while eating lunch. Now I’m hungry all over again.
How does that magic plate work? I want one but need to know how to heat it.
truly a chud classic
My man, Stanley Robinson, that looks amazing!
What is that little plate you always cook on?
This video coming out before I've had anything to eat and making me more hungry, just aint fair 😂
Can you share a link for the burger press? Thanks!! 👍🏼👍🏼
what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!
That looks amazing, you got me hungry early this morning 😊
Mushroom Swiss! One of my favorite burgers!
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
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
Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂
Man my mouth watering watching this
Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾🍳👨🏾🍳👨🏾🍳
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.
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 👍👍
Another great videos from my man Stanley
My man, Stanley Robinson, dropping a 🔥 video!
There is Chud BBQ then everyone else! IMHO!
Looks amazing. My Man, Stanley Robinson!
Oooof, that looks like the burger of my dreams
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.
Burger of my life!
brilliant burger where do we get the recipe not on your website
You are without a doubt the fastest onion chopper I've ever seent 😜
Seriously love a mushroom and swiss burger. This looks insane 🔥🇺🇸
Your videos make me miss Central TX.
LOVE THAT BURGER!
My man, Stanley Robinson, that burger looks delicious!
Greetings Brad. I checked your affiliate page but didnt see the stove burner you use with the Chud press
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 :)
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!
Another great video Brad!!!! For the algorithms 🎉🎉🎉
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
Suffering from a gout attack atm and would still happily eat one of them burgers right now 👍
My man Stanley Robinson!
I know they're fairly basic but is there a printable recipe to be found?
Dang! I've been missing BBKing mushroom burgers since the 70's!!
Medium rare! That burger was smoked and cooked perfect!
I’m inspired to start grinding my own meats
All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.
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.
Looking SOO good as always🤤 And yes dogs can eat mushrooms, so if she likes it there is no problem.
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.
I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)
We need a jalapeño bun recipe
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!
Looks money - mushroom swiss doesn't get enough love
Great video! Thanks for sharing.
Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.
I love me a good mushroom and swiss burger!
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 !
Hey, why not the Chudbox? Wouldn’t burgers be a perfect application for it?
Induction butcher table ? Can't find it in your list ? How can I get one Young Man ? Shawn W in Ohio ❤
I've made sam the cooking guys version. One of the best burgers I've eaten. Period
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.
I wonder if that can be a BRATWURST? Great burger!
How does he get the pan hot ? If it’s just on the cutting board?!!!!!!!
Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.
I think a creamy horseradish sauce would be nice on this burger
Yes please
Looks pretty tasty!!
135 finish temp?
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.
Im sold, good recipe...
Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.
Can you please let me know where I can find a Really good butcher in Austin Texas I’m knew here. Thanks so much.
Thanks!
Was reeeeaaally hoping we were getting homemade Swiss cheese
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!!
Beautiful burger!
Another great video, learn something every time I watch one of your videos, mate have you ever tried to smoke corned beef ?,
It's 7:30am and now i am fucking hungry, this looks so good!