A Burger Worth Making! | Chuds BBQ

[@ChudsBbq]

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!

[@zakelwe]

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.

[@bendoss3436]

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

[@TotalState]

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.

[@TheGrumpyHogheadBBQ]

Mushroom Swiss! One of my favorite burgers!

[@effinericsloan]

Still when I’m on vacation I take time to watch chudsbbq.

[@Amocoru]

I've watched this video three times. This is still one of the most mouth watering thumbnails I've ever seen.

[@thecarpetcleaners1563]

I ❤ Peerless! The double oaked rye is probably my favorite.

[@Edward-xj4mp]

I would definitely purchase a cookbook if you ever find the desire to do so. I'm a big fan, keep 'em coming.

[@383IROC]

Smoked burgers are underrated, one of my favourites for sure.

[@mentalmetalist]

Dude, you’ve got the mixer. You should make your own butter!

[@MohamadAmerulZufar]

Is Thomas Straker pulling the strings on you? 😂😅

[@kbraker510]

Yea! And then smoke some

[@jxff2000]

always love the lil moans of disgust you do when opening your packaged meats from heb

[@scoobtoober2975]

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

[@MikeT-u6d]

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.

[@alanmmahen2380]

Agree, was getting worried about the official taste tester and Brooke! Great vid

[@zakelwe]

Far better than that experimental steak sandwich last time out. I love experimenting as well, but that was just wrong from the off.

[@platinumgrit]

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

[@ChiliPepperMadness]

This BBQ burger looks amazing!

[@TurboDog73TX]

Your burger vids never disappoint.

[@michaeldysput2967]

Is there a video on the induction cooker you use through that butcherblock counter ?

[@michaelbeyrlejr.1884]

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!!

[@briankendalll2093]

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!

[@cfuzzkennedy]

Seems like Worcestershire sauce would have been a good option for the mushrooms. Still, it looks really freakin yummy.

[@chrisberg3007]

My man, Stanley Robinson, that looks amazing!

[@paulpence8895]

Mushroom and Swiss, my favorite burger hands down....

[@alkalk8938]

This is going to the top of my to-do list. Chuck with brisket is pretty much the pinnacle of burger.

[@TimeAttack2003]

Greetings Brad. I checked your affiliate page but didnt see the stove burner you use with the Chud press

[@Bean-sz7sr]

Can you share a link for the burger press? Thanks!! 👍🏼👍🏼

[@hunny.bfarms9284]

Another great videos from my man Stanley

[@cliffordcamberg8442]

brilliant burger where do we get the recipe not on your website

[@cesarlozano8262]

How did the pan stay hot during the cook for the onions and mushrooms!?

[@madmh6421]

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!

[@Trill.That.Girl32]

Man my mouth watering watching this

[@ssgtslick]

Thanks!

[@crimsonviper6650]

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.

[@mattjasper5442]

Looks amazing. My Man, Stanley Robinson!

[@jklappenbach]

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.

[@yoandreee]

how does the conduction of heat work on your table?

[@henry3435]

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

[@TheDarknessBane]

How do you keep your aluminum pans with a mirror finish?

[@jeffbyrd7976]

I will probably never make the breads, but the rest of your creations always look intriguing. Thanks.

[@metalgamer9647]

Why not? It’s so much fun to make bread.

[@jameshinton8561]

Ok. What are you using for a heat source to cook your mushrooms and onions?

[@michaels4883]

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!

[@lineypete]

What ya using to heat up that pan with the onions and shrooms in?

[@thegalleryBBQ]

There is Chud BBQ then everyone else! IMHO!

[@mikekrewall4659]

How does that magic plate work? I want one but need to know how to heat it.

[@Designer_Dude]

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

[@FamilyManMoving]

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.

[@djcslc1]

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 :)

[@PBP20DD]

Another great video, learn something every time I watch one of your videos, mate have you ever tried to smoke corned beef ?,

[@ChrisBiggerstaff]

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

[@stephenpaquet]

Just discovered your channel and I thought I would give these a try. I did them tonight. Oh yeah, baby.👨🏾‍🍳👨🏾‍🍳👨🏾‍🍳

[@TheScottdawg66]

I watched this while eating lunch. Now I’m hungry all over again.

[@bassballboy]

What's the magical device you use to heat your pan on your work area?

[@rachadballout8087]

😭😭😭😭 he just brings it off the stove it doesn’t heat up just protect the table

[@nathancooper1440]

That looks amazing, you got me hungry early this morning 😊

[@tampa_sal]

Your videos make me miss Central TX.

[@circlingsky]

You are without a doubt the fastest onion chopper I've ever seent 😜

[@gamer_woods]

truly a chud classic

[@Stan_L]

Great video! Thanks for sharing.

[@michaellebu4312]

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. 😊

[@beechermeats9797]

Another great video Brad!!!! For the algorithms 🎉🎉🎉

[@gentryletardx1972]

What is that little plate you always cook on?

[@dlloyd4896]

what brand burger press is that? I have one but it will not make one this thick like in this video...Thanks!

[@AntonioRosso]

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.

[@themessenger8334]

All I'd say it needed would be a few pickle chips. The acid would cut through the richness I can tell it has.

[@venados65]

How is he cooking the items in the pan? 6:26

[@thisoldbelair]

Seriously love a mushroom and swiss burger. This looks insane 🔥🇺🇸

[@b-rad2096]

My man, Stanley Robinson, dropping a 🔥 video!

[@absoz]

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 👍👍

[@robertchaffee5662]

Dang! I've been missing BBKing mushroom burgers since the 70's!!

[@Shidobuz]

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!

[@Dldavis1530]

My man Stanley Robinson!

[@Bronkie66]

Hi, quick tip... Put a fan on your food while you film. Will keep the flies off.

[@markwindholz816]

Medium rare! That burger was smoked and cooked perfect!

[@Ourodes]

Oooof, that looks like the burger of my dreams

[@michaelhoapili4688]

Made an andouille sausage and beef burger yum. followed your recipe. Also I won' cook a burger anymore that isn't smoked on something.

[@ryanbieberich6332]

LOVE THAT BURGER!

[@seanathanq]

i have looked, and asked many times, how do you cook on the butcher block like that?

[@jonkulik]

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]

@@jonkulik really? That's actually quite depressing lol

[@jonkulik]

@@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.

[@johnanderson6614]

I think a creamy horseradish sauce would be nice on this burger

[@Mainley-Free]

Yes please

[@kmcsithexecutor]

My man, Stanley Robinson, that burger looks delicious!

[@robertchaffee5662]

I love masquite smoked Bison burgers w/lettuce, tomato, bread & butter pickles and thousand Island dressing on a hard roll. (kimoweck roll even better)

[@swankmode]

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.

[@erichlovekamp2504]

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 !

[@ryanbieberich6332]

Burger of my life!

[@threengcircus]

Yum. Classic flavors there. I'd like mine with a dollop of horseradish please.

[@pflick13]

I love me a good mushroom and swiss burger!

[@caronin]

This video coming out before I've had anything to eat and making me more hungry, just aint fair 😂

[@ryanbieberich6332]

I wonder if that can be a BRATWURST? Great burger!

[@aaronmedrano7555]

Hungry waiting for some breakfast tacos and I see this guy making a damn good mushroom Swiss burger thanks a lot lol 😂

[@matthewkirk4093]

We need a jalapeño bun recipe

[@danroseolsen4014]

Looking SOO good as always🤤 And yes dogs can eat mushrooms, so if she likes it there is no problem.

[@philcervi]

I know they're fairly basic but is there a printable recipe to be found?

[@JasonMillerist]

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!!

[@gregcrisp8743]

I’m inspired to start grinding my own meats

[@Mr05sti]

I've made sam the cooking guys version. One of the best burgers I've eaten. Period

[@shawnwoloschuk4445]

Induction butcher table ? Can't find it in your list ? How can I get one Young Man ? Shawn W in Ohio ❤

[@narbekalantarians6269]

Looks money - mushroom swiss doesn't get enough love

[@allencarmichael766]

Hey, why not the Chudbox? Wouldn’t burgers be a perfect application for it?

[@adventureswithjr124]

How does he get the pan hot ? If it’s just on the cutting board?!!!!!!!

[@gregsavchuk3239]

Brad! OK, I'm in on trying this.. I'd like to see your take on a Ruben Style smoked burger...

[@davekragness4725]

Going out to get a burger right now...inspired to eat...not willing to take the time to cook! 😁

[@jaimechristley]

That pan retains enough heat through all that sauteing?? That's wild.

[@Bean-sz7sr]

Looks pretty tasty!!

[@paulsanders1373]

Lookin’ good mate!

[@nodrama490]

Suffering from a gout attack atm and would still happily eat one of them burgers right now 👍