Brisket Trim Burger with HOMEMADE American Cheese | Chuds BBQ

[@dvfreelancer]

Ground brisket is the best kept secret in the burger world. But making your own burger cheese is some next level burger kung fu.

[@joerairden2634]

Oh yea 😊🎉

[@juliussharrock8943]

Dude tried the technique w a little chuck just as a test run... Technique worked perfectly and burgers were unreal... Definitely ready to throw the brisket and short rib in for a go now

[@slanejohnston]

After watching your video, I realized life was worth living after all. So now I am off to the store for some supplies. If there is anything left on the shelves....... Thankyou oh guru of burgers.

[@johndecker3285]

That was truly fantastic. I've watched so many burger videos, but I've never learned more than I did from this one.

[@joshlegare]

Big facts!

[@charlieismyname]

Howtobbqright, allthingsbbq, and now Chuds bqq are my favorite BBQ channels

[@brotherscoobs]

I would add mad scientist bbq as well...my top 4

[@MrKeithstrickland]

Oldy but still a great one

[@CClausen85]

This is by far the most epic BBQ channel on KZbin. Love the editing, love the jokes, everything is straight to the point, and that homemade cheese...

[@LeRoyandLewisBBQ]

Best vid yet! Excellent tips and the cheeze process is a major flexxx 💪🏼💪🏼💪🏼

[@littlechocolateoxox]

Yas

[@user-uc8xb8lm5h]

Absolutely awesome that's why I keep coming back to your channel thank you for all your knowledge

[@alexi89]

This might be the best burger video I've ever watched. Learned several things: what to do with brisket trimmings, how to make American cheese, and using rehydrated onions. Great vid, thanks!

[@ajvot71]

I’ve been going back and watching your older videos. Your instructions on how to make American cheese gave me the incentive to do this. It was soooo easy and dee-li-see-us. Ground some beef, made some cheese, rehydrated some onions and I’ve been eating burgers for three days straight. I would like this 10k times if I could!

[@hookemhorns]

Man, this is so good. From the homemade cheese to the ingenious rehydrating of the onions, amazing stuff!

[@marjanlucev2952]

This guy love his game of cook'n ! Real thrill to watch :)

[@lynngoodwin3223]

Made your Homemade American Cheese recipe yesterday for burger patties today. You are EXACTLY right, the Homemade Cheese is a real flex on any burger. The amount of richness and flavor it added to a plain burger pattie was astounding. I made it with extra sharp cheddar cheese and am going to try it with other types of cheeses. Thanks for the recipe.

[@denhaire]

All these years I was whining about trimming so much off. I now finally know because of you and Evan! Can’t wait to try the trimmings in a burger. You guys are miraculous.

[@peterdobol6662]

For St Pats I made a pastrami (20 lb brisket trimmed down to 14 lb. Therefore I have lots of burgers in the freezer. Brined the brisket for 2.5 weeks. Used the EMV/Fettesau recipe from Al but used the foil boat and 14 hr warm rest thanks to you. Nothing short of amazing. Thanks for all of your content and inspiration. Cooked on my Primo ceramic.

[@jayhemp00]

Another tip is to rehydrate those onions in hot beer! Adds another huge layer of flavor to the burger. I tend to use a locally made stout.

[@matthewou]

This is a perfect video. I’m a big fan of using a griddle for burgers but I’ve never thought about making my own American cheese. That’s on the list now. Thanks!

[@darrellkirksey17]

I finally got the sodium citrate gathered all the ingredients. I had everything but cream i used half and half. Left in the refrigerator over night. Oddly enough i made the best Velveeta cheese I've ever had. Followed by the best grilled cheese i have ever had. I also broke my makeshift mold 🤣getting it out.

[@geoffreygoff9498]

I keep coming back to this because of the giggle when the mustard bottle makes its noise! xD

[@rickrosas5680]

Bradley Robinson... you're the best! I also love that you always inject humor, you're naturally funny! "Mmm mmm mmmm!"

[@dablyputs]

I learn so much from these videos. You gave it the old tappa tappa!

[@liddle13]

Chef John is listening

[@KnockOutCutie]

I hate touching raw meat but this channel, the way you cook, teach, give facts, and keep it simple is a great formula. I’d love to see how you keep stuff clean and sanitary, like the correct way to prevent any icky stuff from going on. I’m not too sure on how to handle meat I guess which intimidates me from cooking

[@jayduffsoxwin]

WORK OF ART.

[@HungrySimpson]

Excellent balance of ingredients, thank you very much. Congratulations from Ukraine

[@tediekgb]

Got on to the Chuds via Mad Scientist BBQ….luv the Chuds this guy is the real deal

[@mikeroach3301]

Made homemade burgers with chuck, no brisket trimmings on hand. Chudder Cheese is a game changer, well done! Please keep it up, Brad, your videos are gold.

[@-o-The-Duke-o-]

This is by far the best burger video I have watched ever. I mean all time ever. Thank you brother.... this weekend will be epic!

[@andrewkowalewski7380]

The homemade cheese is indeed a gamechanger, and its much appreciated by my entire family. I did it with the extra sharp, and also had trouble getting it out of a quart deli container. I have a similar cheese slicer, but it was really hard to slice with any accuracy because of the sloped sides of the container - it would not sit up straight on the slicer. Lots of scraps and weird pieces (don't get me wrong, we ate them). Just made it again, and thought I would share the results of my extensive search for a better mold - I lined the bottom and sides of an empty bread crumb container with parchment, and poured the cheese in using a canning funnel. Hardened cheese slid right out, and it stands up straight on the slicer. Also, you really should get a canning funnel...

[@michaelordakowski3882]

Just realized that I have been watching your content for 3+ years.... I laughed when I knew the container was going to explode when hammered on the Chud table! I went back for reference because I have brisket trim to turn into burgers and need to know the press you used! Thank you for the content! Keep it going as you've had for over three years! "Peace!!!!"

[@rvwhittus8950]

This video is AWESOME, thank you!! I just typed up the cheese recipe - if its helpful for anyone! :) You didn't say how much sodium citrate, so I guessed it look like about 1 tsp?! Thanks!! :) Chuds BBQ Homemade American Cheese Ingredients: 1 stick butter 1 tsp sodium citrate 1 1/4 cup heavy cream (or beer, water, milk) 400 grams of shredded sharp cheddar cheese 300 grams of colby cheese Add butter and sodium citrate to a pan. Stir until completely melted and the sodium citrate is dissolved. Add heavy cream, and stir. Melt and blend in the cheese until completely smooth. Use immersion blender to completely smooth it out. Pour into a tall cylinder container. Pound on the table to get out air bubbles, then refrigerate. Cut once solid!

[@ChudsBbq]

Thanks for the help, but the recipe along with all the equipment used is in the description as well!

[@rvwhittus8950]

@@ChudsBbq WHAT!! LOL!! I looked all over, where is it? I still don't see it - haha oyee!!!!! Thank you so much!! My husband and I LOVE your videos!!! :) Happy Sunday!

[@LaBigShip]

Love the content. As someone moving from amateur to compotent home chef. I think note the time line. Most rookies won't understand the time line to get the full experience.

[@Natethegreat31]

Love it. Hill Country Fare FTW. Takes me back to my CenTex childhood.

[@blueenglishstaffybreeder6956]

You are an inspiration mate, binge watching your stuff now

[@onexpressocafe1821]

Love the griddle on the grill fire tip. Suggest trying an air hole (used hot pointy metal) in the bottom of your plastic to help it to be easier to get it out of there.

[@jesseo1285]

That cheese slam just changed the game!

[@crae1972]

I took a whole brisket and turned it all into burger patties, best burgers I've made

[@randye1874]

I normally do a smoked Carne guisada with my brisket trimmings, but daaaammm...I'm honna get me a grinder after watching this!!! I'm a burger junkie and need this Chudburger in my life!!!

[@gilbertsaucedo2051]

So much knowledge from butchering to making sausage and cheese and burgers, hopefully I can try to duplicate some of these things, thankyou

[@IAmTheRealBill]

Fun fact: the chemical formula for that sodium citrate, minus the numbers, is NaCHO - sodium carbon hydrogen oxygen.

[@firghteningtruth7173]

Ur a sodium carbon hydrogen oxygen... Wait...did that make sense? Shit. I've failed. How about this?: Ur MOM! Wait...hold uppp! 🤣🤣🤣🤣

[@bobert6644]

@@firghteningtruth7173 wut?

[@brewerfireguy]

Bro. Better living through chemistry. Funniest thing I’ve read all day.

[@Captured-On-Camera-Reviewer]

What table/griddle is that or is custom made?

[@kroy5555]

just awesome! Can't wait to watch your other videos.

[@johnmarshall3903]

Absolutely perfect burger, Great job.

[@mshefliniskl]

I love Pitmaster X and Harry Soo, but I think I'm going to learn more from Bradley Robinson then anybody else. What a personality and what awesome knowledge! And I don't even feel bad about the food voyeurism I do on Instagram with his channel! Keep it up Boss!

[@MrBobbo18]

I’m a point guy so the flat gets trimmed down heavy to mainly point. The rest is ground into kraby patties for the fridge! That’s for the ideas Mr. Robinson.

[@johnanselmo8807]

Wow!!!! That was awesome!

[@rodmir500]

I love the details you give like the size of die and why...Really good job!!

[@LUCKYB.]

65 /35 blend A/W BLEND back in the 60s an early 70s . Is perfect .

[@Garylhairston]

I like that you like to make your own sources. I will be making my own cheese soon. Thanks for the inspiration. I use your Brisket trim method. It was very hard to trim so much of the Brisket. 13 lb. I removed 5lb of trim.

[@joecephus352]

I feel you on the American 🧀 on burgers! I loathe people who opt for American cheese on deli sandwiches but that's my issue 🤣

[@CoryC1033]

Well, heyyy Bradley! Thank you for for your videos brother!

[@rbagley66]

Made first fresh ground Brisket Burgers Yesterday. Will always try to make them from now on. Great thanks for the idea.

[@christopherpridmore]

Love the onion trick going to be using that!

[@EggsForDayz]

Look how good that bench looks

[@saxmang2000]

I used sharp cheddar and Monterey jack and it's great!! The only issue was getting it out of the steel container I used. I'm having to remelt it and try again with plastic.

[@ernestlooker4015]

Chad I love the fact that you just do like off the Wall stuff I love the whole cheese thing that's why if I ever made a channel I would have to call it outlaw barbecue cuz I break all the rules I don't use all the traditional woods I use what's native to my neighborhood in my area and everybody loves what I cook and that's what I'm so glad Joe turned me on to you

[@daviddugger3329]

You're my favorite new channel! Definitely keep them coming... I wish you had a vid on how you built the chudbox.

[@ChudsBbq]

Stay tuned chudbox vid is coming

[@jackrobbins963]

I have been looking for your dried onion solution for ages. Every episode I learn something, but I really like this one, because, who needs used onions in the frig?

[@heavyq]

That cheese is about to be added to my weekly food prep.

[@Allish90]

Tapa tapa - Chef John vibes.. Watched his channel all the time about 10-15 years ago 😅 Foodwishes

[@xtreamer100]

I DONT KNOW how to say thank you to you sir. Best video ever

[@BitsOfInterest]

When I worked in a butcher shop on the weekends in highschool I used to make the burgers and had this awesome tool to get the same volume every time without weighing. It looks similar to the patty press but with a longer stem on the top so you can hold it that has a threaded rod inside so you can set the hight and eject the meat. You'd just scoop into the meat and smash it against the side of the metal container. You can almost make one ball off meat per second that way and then press them.

[@xAtomXClubx]

Dude, this video kicks ass I’m trying all this asap

[@DavidSmith-vg2bn]

Quality ingriedients from a Quality Pro thank you Chud!

[@joelblea4992]

This changes my cheeseburger game forever 🙌🏽

[@ronaldyeater3322]

Sup, only second video I've seen, 1st was 30 min ago lol, glad I found channel, I save my trimmings for lean beef or game ect, I make a burger almost exactly the same, picked up couple tips and ideas, which is always awesome 👍, tyvm🍔

[@briansupermag3918]

Awesome video. Looks delicious. Me personally would have to add 2 slices of bacon. But that looks stupid good.

[@disturbedsilence76]

CHUD BURGER FOR THE WIN!!! I fell in love with your channel the first time I watched it brother. Thank you man!! I am making them this weekend!

[@jsblusmokebbq4343]

Why don't you have 2 million followers? Best looking burger I've ever seen

[@SJtoobsox]

Love the explanations and detail, thanks man!

[@crisworkizer]

Bradley your kickin it. Awesome job.

[@ThyronMathews]

Just learned so much stuff. Thank you so much for this video. Keep spreading knowledge I will continue learning pitmaster!! I am so happy I found your channel

[@Aggiefootball22]

Definitely like the Gordon Ramsay reference! "Burger on"

[@ToddAndelin]

Im impressed by your efforts here .... the quality you put into each component of the burger is outstanding!

[@Dominikmj]

I love it! I am not sure, why it is so rare, that people do their “own” processed cheese - especially if using a lot of technique and great ingredients! By the way - commercial producers of processed (American) cheese are using potassium citrate. But sodium citrate is basically as good. Also: you can produce your own sodium citrate by mixing citric acid with bicarbonate of soda (mixing it with water and wait until it reacts - then dehydrate it = cooking the water out of it)....

[@haaken-hj2gh]

I'm starving now, thanks Bradley

[@lindseywack8192]

I agree this video was off the hook great content! Informative and will be trying this for sure. Great Job!!!

[@robertmorrison4020]

a smoked cheese episode would be dope

[@jnorth3341]

I've used sodium citrate for mac & cheese and I've wondered about making my own American Cheese with it, thanks for the recipe.

[@mikes4357]

The magic bullet that sodium citrate is cannot be overstated it just has to be used in the right ratio, so it’s not too over salt your cheese, and with a cheese that actually needs it to produce a creamy texture!

[@a.l.s.6982]

I like these videos a lot. They're usually helpful/entertaining, but this was on a whole new level. Most impressive video I've seen from Chuds. When I tell people about this channel from now on, this will be the first video I show them.

[@jimmyhiggins3067]

Thank you for that cheese recipe, absolutely amazing on burgers and grilled cheese.

[@jamesbenigni6659]

I've been cooking for 20 years and you've got some serious game...homemade American cheese on caramelized brisket burgers. You deserve subscribers my friend.

[@Dustbrother1099]

Great burger! I shall be doing this over the Summer.

[@jackdee1]

I don't usually watch long vidz, but this one, enjoyed it

[@matthewtownsend2804]

This videos was amazing. So much information!

[@flychriss1194]

I've been watching bbq channels forever and this is quality content. Keep it up sir. Although if you're buying quality cheddar to make American Cheese then ummm just buy American Cheese from the deli at the store. It's going to run the same cost /lb. Don't have to buy kraft singles. On Sale American Cheese runs $7/lb. Boars head maybe 8-9.

[@TheSort3r]

Bradley youre a legend

[@danieldotter6077]

Def trying the American cheese

[@coachdrew86]

🤯🤯🤯🤯🤯🤯🤯🤯 Best Burger video on the tube. You have a new fan boss

[@merrilldoyle8300]

I have a off set , they said to put my fire box towards the wind? You have yours up against the wall. Oh do tell! Love you builds!!!

[@wildwestunlimited]

Damn man!...... Burgers just keep getting better and BETTER!!!!.... NICE job!

[@Phoenixryu]

As a former Mcdonald's manager, you are correct in that they used dehydrated onions for certain burgers. The only thing is that it was supposed to be rehydrated using cold water as using hot water may soften them quicker but it basically cooked them changing their quality as well. Otherwise, you nailed it with this video!

[@nicholasricchiuto8923]

Love the charisma in this channel and all the knowledge. I love to cook, weld and smoke meats too. You’re the man Bradley, giving us all these killer tips. Love the channel dude. Your editing is top notch too. Damn I’m f’n hungry now after watching this!

[@fishkillerchris]

Made this tonight. All of this. AMAZING

[@SandersChicken]

Tillamook Cheese hell yeah! you have great taste in cheese my good sir. Sincerely, fan from Tillamook, Oregon

[@tonehero85]

These are hands down the best burgers I’ve had to date. Burger mountaaaaaaaaain

[@sethwaggoner6497]

Chud, I am a fan of American cheese in general, but that homemade American... I can't wait to make it! That entire burger of yours is not a meal; it is an experience!

[@Ermatinger503]

As an Oregonian I fully support the use of Tillamook cheese. Nice to see someone outside the state using it. Soooo good! Never thought to make American cheese with it. Definitely going to try that out. Bad ass burger man!

[@AltitudeRE]

Tillamook is sold all over the country

[@travisread8155]

Definitely going to try making that cheese!

[@TheGatortooth]

I’m really impressed with your channel. I love the tips aside from the main course! For example, the onion tip.