Perfect Charcoal Grilled Burger on the Weber Kettle | Chuds BBQ

[@WarmDeck]

A new Chud video. Today is gonna be a good day

[@MorbinTime420lol]

4 videos in 9 days. We don’t deserve Chud!!

[@2015USMC]

You should make a smoked Cuban sandwich. Love your videos you make it so easy for backyard cooks to make fantastic bbq to share with their friends and family.

[@Salinas30344]

He genuinely makes me happy, learning how to be a better pitman is extra

[@DrBeast2]

I've been doing smash burgers for so damn long with all sorts of creative steps and recently just went back to basics. Basics being a charcoal grill, ground brisket, and Montreal steak seasoning. So simple, yet so good. Crazy how it all comes together. PS thanks for the tip about salting tomatos.

[@DopedScope]

If you haven’t ever tried it, I would love to see you give some “Cornstarch grilled chicken wings” a try. You coat the wings in cornstarch while you’re seasoning them and grill them and it crisps up the skin just like they were in the fryer. Best of both worlds. Grilled wings taste and crispy fried-like skin. Great video as always

[@Rumprullarn]

Yeah! Ive never tried this and would like to see what the pitmaster thinks :D

[@Davidmaxwell07]

@@Rumprullarn very common in Asian cuisine

[@Cwrigh25]

Whelp got to try that one.

[@ed_pratt]

could try this with the J.Kenji Lopez-Alt method where the wings are chilled overnight on baking sheet in the fridge with bicarb soda - its a method for the oven but should work really nice on the grill too

[@CasksnQue]

I just learned something new…to me anyway! I never let the burgers sit in the fridge and you’re right…they always start falling apart! Thanks man!

[@rustylamb3421]

A burger video that doesn't skip the most important part... fresh ground beef!

[@charlieellenburg3465]

Awseome video! U taught me a lot of different ways to use my slow and sear! When u stop learning new ways to grill means that you are not living anymore

[@wtgphoto]

You are really ROCK'N it lately! Great videos and content. I find I'm looking for new videos almost daily!! Thank you!!! I absolutely LOVE the Weber and FOGO series!!!

[@cfro101]

That chopped beef video changed how I handle left over brisket. So good thank you!

[@MultiHippie13]

This is the exact video I've been waiting for in this Weber series. Keep it up.

[@jacobjohanson7326]

Eagerly awaiting Tuesday’s and Thursday’s every week just for the newest Chud video!

[@josephflanagan2527]

Just followed ur steps for the actual forming of the patty and cook; they came out beautiful!

[@rob512350]

Keep the quick weeknight cook videos coming!

[@fabriciorodriguez5788]

One of my favorite grilling channels! Chad u dope bro!

[@albertozaffonato1325]

Man I love this weber kettle serie!

[@mcfear1991]

That looked bloody amazing! 9:00 a magical pickle!

[@ShortArmBBQ]

That’s looks very in n out-ish looking 🫣 love it!!

[@brisketwizard8004]

This IS that good. Not just because you are hungry! I make my patties the same way (chuck or brisket trim)and grill them on my early '80"s PK grill. I always have some of your homemade pickles on hand. But, sometimes, I go with Hatch Green Chiles instead of pickles. Both ways are FANTASTIC!!

[@davidrussell631]

Yes, the cheese burger tasted outstanding because Bradley did them RIGHT. Lots of great advice, and we make em in a very similar way, minus the homemade pickles and fancy burger sauce. My wife grinds very cold chuck roasts for usually 7 oz patties that we form by hand. She prefers Webers gourmet seasoning so guess what we usually use. 😉 Bradley’s method with wax paper is great for making patties ahead of time but we haven’t had any issues as long as I don’t make them too thin. (My job is to simply keep ‘em in one piece and not overcook them.) An evenly spread, fairly tightly packed HOT layer of Kingsford or other quality briquettes obviously helps with them searing and cooking evenly, as well as rotating the grate 180* between the flips. (I’ll be frugal with the charcoal when I’m grilling hotdogs.) I’ve been grilling approximately 10 burgers like this about every other week or so for many years, so it’s probably about the only thing I can say I’m an expert at. 😂

[@Thewhiskeypour]

I purchased this mold after watching one of your other videos, it’s amazing

[@jeffatgorbysgrill9480]

Sometimes simple is the best way to go. Love the vids man!

[@beefysuperdude]

Of all the things he's made, this is the one that I want to most. Awesome!

[@JesusRocks26]

"it's like a 90's burger" 🔥🤠

[@DBZTCG]

Awesome as always Brad 👍🇦🇺

[@143LoveConquersAll]

Nice! Thank you from Australia 🇦🇺 ❤

[@AdamGM17]

That looks phenomenal!🔥🤤🔥

[@mtbtx9304]

IMO best BBQ/cooking channel out there! Might be biased seeing how he is based in my home state Texas. But the content and the information is excellent! Keep up the good work brother!

[@aQueDog]

I noticed the Miller Lite got finished with that delicious burger, Priceless!😉

[@vanessajazp6341]

That's a neat little knick-knack that you used with that patty wax.............. One trick I use when preparing the buns is to melt down the butter in a little sorbet dish, add a drop or 2 of honey, and spread that on the bun before toasting it. Trust me... you'l love it!!

[@bulletz202]

My new favorite food KZbinr, going to fire up my Weber today and try this out, thank you Bradley!

[@BehindTheFoodTV]

Welcome to summer, Bradley!

[@norocomgt]

Thank you for the beer-braised cabbage yesterday on Evan’s channel & the cheeseburger today! Memorial Day menu is done!

[@blueenglishstaffybreeder6956]

I’m with you on that how amazing did that look, and simple too

[@JamieStuff]

Burger + charcoal = YUM!!!

[@stubru66]

The Chud Strikes Again - That looks damn good there Bradley, simple and flavourful. I don't know why you don't do this more often 😁 🇦🇺

[@cfrank925]

Thank you! My burgers turned out amazing!

[@rikmcrae]

It ain’t just you. You can’t beat a classic grilled cheeseburger.

[@peppers6037]

Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)

[@jabawockee199]

Simple equals amazing sometimes. Beautiful looking burger.

[@dwainedeal4674]

My last burger cook out for friends (Super Bowl Sunday) a friend offered $20k to invest in a food truck. But with this video I still learned a thing or two. Gotta get a meat grinder!

[@2321Chocolate]

Hey Chud I think your buger it's great. Oh I'm George P from Australia.

[@19Silver67]

When we ground deer my dad taught me to use a couple slices of bread at the end of grinding to push the rest of the meat though the grinder. Easier to clean it too!

[@man0sticks]

Spinning the SNS grate to deal with flare-ups works well, if you're only doing one burger. I prefer to start the patties on indirect heat with the cover on, and then finish them briefly over the coals.

[@joewines3883]

Great Video brother. The basics are sometimes the best. Keep it up, your Awesome.

[@paulbush8747]

I get a good giggle on all of your videos. You a funny man. 😁 Keep doing what your doing. I get inspired after each and every video. Awesome job brother.

[@ratrodramblin]

The simple recipes are always the best. My favorite burger is a plain burger with ketchup.

[@floridaswampman7648]

The sauce...gotta make the sauce! Thanks man!

[@timehrenfeld234]

Burgers on the Weber Kettle are undefeated.

[@radiationtherapyhotsauces4918]

You are awesome, Brad. Really enjoyed this video.

[@jaya2097]

Chud, the way you assembled your burger leads me to believe that you are either a sociopath or a genius. I will try it your way though, like always. Keep up the good work man!

[@jkpq8738]

Time for a beard care tips video!!

[@robertchildress1525]

I will gladly pay you Tuesday for a CHUD burger today!

[@doms8903]

Good looking burger, now I have to make burgers tonight

[@Zaral7]

Spent too long deciding between a Kingsford grill and a Weber. Ended up going with the Kingsford, and it's fine, but all these great videos make me want to go snag a Weber instead.

[@155-x6r]

Great lookin' burger. Yep just simple quality ingredients will do the job. Hello from the Netherlands!!

[@djrtime1398]

On my Hasty Bake grill I flip my grill grates over to make for a perforated griddle with a hot charcoal fire underneath. I can do several at a time, very controlled, and they turn out “delishious”!

[@rgdayo]

Miller Lite is going to have a beer infused charcoal. Immediately thought of Chuds BBQ. Gotta try something on the Weber with that!

[@MrWillowbeard]

Excellent video, as always! Thanks for the inspiration, now I know what I'm cooking up this weekend!

[@PeteCookingAndTravelling]

Gotta say that patties I do the same way but with the burger sauce I have a slight more spicy way - I use about the same basic mix as you but the I add some pickles, pickled onions and jalapenos finely chopped in it and that really rocks!

[@kellyschue3103]

Always love a good basic burger if done right you are correct can't beat it great video mam keep it up

[@lx2nv]

The smashburger is still my favorite and go to - but something about a burger over live fire that hits different!

[@damoose1829]

Seen them Rolls you used. I just found them Big Marty's Last week at my local super market here in WNY. They are my new Go To Roll. New found Rolls and New Weber Kettle. IT is going to be a Fantastic Weekend. Awesome Video.

[@CallsignArchangel]

if you havent made veggie fries on the grill, you need to. plus sweet corn on the grill. bright flavors and Crunk to compliment the savory meats. I also started chud boating veggies to Sautee over coals. it's amazing and my kids now eat their veggies.

[@mientobean3284]

That ain’t a Cheeseburger, that’s a CrabbyPatty and it looks AMAZING!

[@matthewjulius5401]

That looks amazing! Thanks for the guide.

[@pecenak21]

yeah, good point on not adding any additives. I was at a bbq this weekend, where they added parmesan, eggs, bread crumbs, and a ton of spices to the burger... They started with prim rib grind. The bbqer in me was cringing so hard.

[@papascruffy]

Nice job, and yeah you're a lil goofy 🤣 Enjoy the humor!

[@horacejones5226]

Great video. Do you leave all vents (top & bottom) open on the Weber?

[@Rocky1115]

Hey Brad - with you living in Texas, I'd love to get your take on Chorizo. Maybe do an authentic Mexican style and then a Tex-Mex style?

[@philsajtar7487]

Love the meticulous weighing of the meat. I grill a ton of venison burger & I am always wanting to get the weight perfect. Love your channel, just found it a couple weeks ago.

[@jvf7762]

This burger really is that good. I get 3 pounds of 80/20 and make 9 of them almost exactly the same way. Maybe different condiments but pickles onion lettuce and toasted bun on the kettle doesn’t get much better. I use the vortex instead of the slow and sear to sear them up over the crazy heat then put the lid on to finish them up in a 22 inch kettle you can do 10 burgers in a hurry

[@johnwatz4955]

Great video, u always succeed in making me laugh as u provide very good info! 👍🏼👍🏼👍🏼

[@Tee_J_C]

Brad, much appreciated. Smash burgers next?

[@scottjordan6747]

Looks wicked good!

[@tlc2011jlc]

You are a great cook

[@MoesSmokeStackGrill]

Ground Chuck is yummy! 🔥🔥🔥

[@ronaldyeater3322]

Sup, I'm new lol, great looking burger, I grind my own and grind game also, lately I can't find a great cut of meat or roast to grind, butcher on vacation 😢, so have to buy ground beef from store, I like med rare and don't know if should trust store bought??? Been doing smashburgers but sometimes need that 8-10oz burger on fresh bulkie roll lol. Tyvm🍔

[@kevinloeb9469]

Looks awesome!

[@dubehigh]

Only thing that could make that burger any better is, me eating it. Damn Brad now I need lunch. Great job.

[@Hey-Googootz]

Excellent!

[@Trumpetmaster77]

Great looking burger!

[@lydiamashcka4362]

I stopped buying grocery store burger and I started grinding chuck roasts, oh my gosh what a difference, I grind my own pork sausage now too.

[@shaunbourne9107]

Great series helping me out a lot. Have you ever used a rotisserie on the weber?

[@terrycarroll3905]

Bradley where did you get that burger press, I would like to get one. Thank you

[@Ich1GoTgl]

Great minds think alike? Just ground 6 pounds of short ribs and pressed some 6 ounce burgers, currently chilling in the fridge. (double grind, large die) Gonna use shredded iceberg (and incorporate the sauce into that) instead of the butter lettuce. Also gonna add some shredded bacon to the lettuce

[@THutch556]

Nice! Like many others, I’ve Been making that style burger for decades. I do love a thin crispy smash burger too, but hard to beat a pub style charcoal grilled burger. Although, I was expecting you to make your own buns and cheese, lol. (You have set that expectation) JK Brad, great burger! Keep up these videos.

[@milestreuhaft1102]

Bradley! This burger looks amazing. Small request: Could you link the specific cottons and nitriles you use? When I look at these online, I always get scared to pull the trigger because I'm not sure if they will be heat resistant and food safe, etc.

[@jesslove3058]

What a burger!

[@davidclinton425]

FANTASTIC

[@Danny66G1]

OMG in Heaven!!!😮❤

[@eddogg805]

Love the videos... Where did you get your 🍔 press

[@smittyrc]

Hey do you ever put seasoning in the burger as you are making them into paddies?

[@alexandergoughenour4413]

What do you use to clean your cutting board?

[@jkee1533]

It’s really that good

[@randyshifter]

Some cool ranch doritos and a charcoal burger, MERICA!

[@Jeffdoeswhat]

So need to get that meat grinder

[@ChiceauxLynch]

Is there any sort of a horizontal rotisserie for grills that would rotate a grill, full of patties?

[@jonherrera]

theres so much texas represented in this video. Nice.

[@davidpetrus1748]

almost looks as good as a McDonalds commercial ha ha yeah right nice video

[@squatchhunter15]

Nice work, brother! If you were to vacuum seal burgers for the freezer after making a larger batch, would you keep them in the wax paper or remove the paper before vacuum sealing?

[@benwagoner9741]

I keep the parchment paper between them when I do this. It makes it much easier when I want them to come apart.