Picanha Pastrami is AMAZING! | Chuds BBQ

[@andrewknaff9220]

I really like how this bbq channel sets itself apart from other bbq channels by frequently making everything from scratch!

[@samukaaaaaa]

As a Brazilian and long time advocate of the Picanha, I was about to be outraged about this, but, damn that looked amazing and now I’m gonna try it 😂

[@AE-ur6tt]

If you are from Houston, go to the farmers market in Airline st. R-C Ranch has a butcher shop located inside. Highly recommended.

[@boatworkstoday]

just ordered a couple ribeye's for my 50th next week ;-)

[@ebf1003]

Nice, happy b day!

[@TMac0925]

Made pastrami few months ago using a brisket flat. Turned out good but best thing about it was inspired wife to make sourdough bread which she NAILED and has been making it ever since and always keeps her own starter around. Reuben looks awesome!

[@title214]

What I like about these videos is the ability to do as much or as little of it as you want. One could choose to make all of the stuff or buy certain aspects to make things easier. Great work!

[@TomKD0QKK]

Use one of those big heavy leaves from the outer layer of cabbage to hold the kraut under the brine. Wad it up and shove it in the jar. Works everytime!

[@mainelybuds8543]

Nice tip, Giggle....

[@danleconey3694]

I love how you make everything from scratch! It makes anything that much better.

[@williamlott7612]

The New England comes out when you say “salty.” Reminds me of my friends from Massachusetts. Darlington, South Carolina

[@resiliencyisrough]

Amazing job man! I love that you're getting into baking. For so many years I thought I couldn't bake and I was so very wrong. It's a game changer and scratch bread + BBQ is beyond.

[@alvaroangel7594]

The flappy tappy sounds are fantastic! lol

[@ninjastiz9046]

Almost to that 200k brother. This is my next "Chud recipe". That's what I tell my family when I'm making one of your jams. Thanks man

[@ninjastiz9046]

Update: Picanha is in the brine

[@1230mkelly]

@@ninjastiz9046 How was it? Did you also make your own sauerkraut too?

[@ninjastiz9046]

@@1230mkelly it was too salty. Next time im gonna reduce the salt by 100 grams. other than that it was fantastic. On a sandwich is was edible, but eating pieces of the pastrami straight was too saltyl. I'll definitely do it again. I use Bubbies brand sauerkraut as it is my favorite

[@juliussharrock8943]

The world needs this. 😤😤😤😤😤😤😤😤😤

[@phanCAbe]

Man so much work went into this video! Awesome content!

[@MrIslandlogger]

legend-taste-ic!! YES!!

[@Sinakal619]

The Queen of Steaks never disappoints!

[@joeyoutlaw7854]

Hey Chudley! I have a somewhat related idea that I know either you or Guga could pull off spectacularly. A combo sandwich, if you will. And it could have a ton of variety depending on which elements you pulled from each sandwich. Are you ready?…the Cuban Reuben.

[@Ruppery]

I second this!! Restaurant by my place makes a “Reubano” sandwich. It’s amazing.

[@ebf1003]

No it's the Ceuben

[@LeslieBGray]

Hell just do a regular smoked cuban. Love to see it done both ways: standard mojo roast to 180 and sliced and pulled mojo roast cooked to 205 and shredded down.

[@banksta3]

Jeremy (mad scientist) just put out a nice Texas Cuban video last night. Looked pretty Darn good.

[@wyovids]

Now my favorite food/grillin/bbq channel. Making bread, dressing, sides and meats for the WIN. Great video

[@Dexterity_Jones]

The Ruben is 100% my favourite sandwhich, which makes this episode so much better. I am jealous! Gotta make this myself

[@Zaral7]

Man, that wireless heat plate was really doing some work!

[@lucascady4992]

Bri the King of Rye for the Win!!

[@machinistbytrade]

Hey Bradley...when making your sauerkraut and you want to remove the core of the cabbage, you're a man...and men use power tools. Get yourself a Forstner bit for wood working and your cordless drill and bore out the core of cabbage when the cabbage is whole ...trust me...it works awesome fast ...and you can use power tools !

[@chucksanders7131]

Kind sir. You bring the light to a dark world, one magical recipe at a time. Thank you again for all of your culinary imagination :)

[@anthonymerrill3165]

Ok, stoopid question - are you setting the pot on a trivet or is that some sort of induction plate? The vid is awesome as always!

[@J.C.Clements]

He has two burners next to his cutting board that he heats the pan on, the trivet he sits the pan on is to protect his board and so he doesn't have to move his camera while adding ingredients. He actually makes and sells the Chud Table, burners, board and all.

[@bptdre]

Stuff like this is why I go on youtube before 10 am lol

[@iAmJeffReYY]

love the longer format videos great stuff brother

[@josephhorswell4839]

I love the snake in the boot running gag. too funny!

[@pigg82]

I use picanaha for my picanhastrami too, less cure time less cook time and less meat to get used up so it doesn't go bad, ive got one in the freezer right now cured and ready for smoke

[@Spitfire3296]

I worked at a ranch that we raised wagyu beef for R-C ranch. I have eaten some of the beef that we sent to them and it’s great! Currently have a wagyu brisket in the freezer from them and just waiting for the right time to cook it. Love the videos and keep it up!

[@DeliciousManX]

Yo! RC Ranch's meat market is just down the street from my grand ma's house! Imma go there this week when I go visit her!

[@RPrice_OG]

One of the best vids yet. My favorite cut in my favorite sandwich.

[@jasonestrello8627]

Love classics with a twist

[@martinflores7354]

Love the chichadas in the back ground

[@martinflores7354]

What r I using to keep the pot hot on the wooden table

[@Clayd6287]

SWEET BABY JESUS THIS HAS TO BE THE BEST THING YOUVE DONE. I watch them all, but this is it!

[@nbnd3342]

A nice trick for degassing the jars automatically is just tying a semi-strong rubber band around the mount on the lid and neck - that way its closed so no air can get in, but when too much pressure builds up, it burps on its own :) cool video

[@ultimateanglingltd8693]

Oh I would love to see you and guga cook out in your backyard ❤

[@kuch96ss]

Yep can't wait now

[@robertkeeler6211]

Epic! I just bought two picanha at my Costco biz center, along with some beef cheek and a chuck roll. Time to make some pastrami indeed!!!

[@drewthompson6245]

Incredible broski, I love how the content covers more then just the pit, inspiring for real the baking segment reminded me of the rainbow bread we used to buy years ago

[@kirkericson8183]

Bradley, you son of a... That was unbelievable! Really appreciating the baking expansion that you've started to include. Bri is a great source, I agree! Your editing with these more involved recipes are fan"taste"ic!!! I think that you could have some fun putting a Texas spin on the Cubano. Not to mention making your own bread, pickles (again), perhaps your own mustard (again). The Swiss may be a challenge though. 😄

[@Sholly6363]

Top 10 video rite here! Def killed it ! Man we need a side channel: chud-chops ! Your knife skills along w/ your editing skills = big hit !

[@max1980s2]

Amazing as always! When I saw that kraut I was ohh shid here we go.

[@canuckinsk]

Great idea! That looks life changing.

[@derkhedemann5606]

i love these kind of videos, and Chud's recipes they are just perfect and taste great.

[@boxingdonk8647]

I will absolutely need to try this! Best cut of meat for my favorite sandwich???? Heck yes!!!

[@prestonscheel]

If you’re ever back in Chicago, you’ve gotta try my favorite reuben at a place called Lardon. Worth the stop!

[@MrWillowbeard]

Going to try this one for sure! Excellent video!

[@jimcombatvet8122]

WooHoo...Cookin' all kinds of good stuff today.....I'm lovin' it...thanks I'll be trying to make that pastrami soon with brisket..

[@threengcircus]

Noice! Beautifully done! Makes me think what else can be 'pastramied'. Is this the birth of a series?

[@kylebrown6012]

This has been on my bucket list for a while. Great video! Love the content sir!

[@lx2nv]

Pichana Pastrami Mountaaaaiinn

[@timsauer1079]

Can't wait to make this myself!!!

[@aaronhunter3423]

DUUUDE!!! That looks awesome. Would you be game to try for a Reuben sausage? Once I get my grinder equipment that's one I wanna try!!

[@Daemonio1]

Love the effort and you can see the end result in that. Excellent work my man !

[@Trains-With-Shane]

Well.. I've been putting the whole pastrami experiment on the back burner trying to make room to cure a brisket. But now I think i'm just going to have to skip that and try the Picanha pastrami now. Thanks Bradley. As if I needed any help getting fatter, lol.

[@bp191187]

Talented individual man!

[@emphatic001]

That looks like heaven.

[@cooper5741]

Another great sandwich by the Chud Master !

[@fancardinal7]

I frequently divide my briskets for smaller portion sizes and do this with the flat. Do you see any advantage to the picanha over brisket flat?

[@PaceYourself]

I'm so curious for the answer to this question.

[@scosee2u]

Sectioned briskets ftw! I can smoke 3lb brisket in 5 hrs

[@VernBigDaddy]

OMG. Yes please!

[@64mrobie]

Typically flawless execution that looks delicious. Have you done a house made slaw? I'm partial to a nice creamy slaw on my reuben (like Langer's deli in Los Angeles).

[@kennethwheeler4349]

Little dash of horseradish really elevates your Russian dressing to a whole another level

[@dwaynehagle7445]

Ok once again .You've got talent.An That's a try.

[@Wi11duhbea5t]

Awesome work brad I have been think of some pastrami didn’t know what cut to use now I know

[@benjamincobb4168]

Great video as usual! I like to use my mandolin to get the cabbage nice and thin which makes for easier packing and pounding. If you really want to up your kraut game, grab a sauerkraut fermenter from E-Jen. Definitely gonna have to make this for St. Patty's Day next year!

[@d0ctors]

Well done Mr. Chuds!

[@jamesthornby7079]

Hey, I'm loving the plate you cook the brine up on... What's it called or where's it from? How's it heat? I didn't see any wires

[@rafaelfufa1]

I am from Brazil and I will try!

[@scosee2u]

I think I’ll try this with a prime tri tip from HEB, think it would work?

[@JamesBrown-oo3uw]

You think I could get the same effect by injecting and vacuum sealing?

[@andreclevelandjr1979]

I can’t wait to make this

[@swancityscratcher]

I WILL be making this in the near future. Great video Bradley!

[@garagestuff9653]

You are the Best Cook

[@chriswalls5831]

Wawa needs this

[@capt_ramius]

Sheetz > Wawa. Don’t @ me.

[@DeAnoJackson]

Just discovered your channel about an hour ago. Watched three videos, and I'm hooked. Subbed, and I whilst I'm digging through the backlog I can't wait to see more. You make this so simple! And entertaining! You're awesome man.

[@jimmydean1147]

Wow. That looked incredible bradly 👌🏻

[@hookedonbarbecue]

This looks amazing.

[@FFcelcius]

maybe i'm just in the dark. but is that a hot plate that never goes cold or is there some sort of wireless conduction heating from under your cutting board?

[@joe4302]

What is the metal plate he's cooking on with the pot?

[@24kachina]

Cue the Gregorian chants from the Food Monks. Wow. Wow. Wow. I run a scratch home kitchen for family, save for bread and buns, etc. But Brian Lagerstrom and now Bradley are about to shame me off my lazy ass and dig out that beautiful red Kitchen Aid pro mixer that sits 11 months of the year gathering dust, until a break it out to grind deer and elk and a bunch of chuck vacuum for burgers and homemade sausage. Hopefully I can find the dough hook . . . Thanks, Mr. Chud. NOW PLEASE: on to Tres Chudrizo sausages - bulk for tacos and burritos; plump snappy sausage links for bollillo roll Sonoran style "hot dogs," and a Spanish style charcuterie dry chorizo. If you can pull of this Picana ruben, your limits are endless!! Cheers to all Chudsters.

[@kylewilliams7675]

What is the thing he put the pan on??? To toast how does it work

[@nevereverbeendonebefore]

That looked spectacular!

[@alanwalls7259]

I can’t wait to try this! I’ve been dying to make my own pastrami for homemade Reubens. Fantastic material as always brother! ✌🏻

[@denhaire]

What was internal temp on picanha off pit? BBQforChrist

[@johnnyk4551]

I will say that you are the KING of making DIRTY DISHES!! 😂 Great job, love making bread and love that bread idea.

[@brandtmiles2373]

Might sound super boring but I'd love to see your take on a homemade bbq-style pizza, with every component from scratch -- dough, sauce, cheese, pepperoni, etc.

[@thefatherthesonandtheholys9508]

Would love to see that.

[@kbowen2251]

Toss those cabbage cores in there with the rest! They will soften up and are my favorite treat when i make kraut lol

[@jazrielcruz]

My mouth is watering!!!!

[@jpatlewis92]

Drooling the whole time. 🤤

[@richr7604]

Man Bradley that looks delicious!! Now i'm starving for a Reuben...

[@cmm67341]

What injector do you use? The one listed in the info is not the same one?

[@danfoote7938]

Great channel, great content. But always wondered how you took care of your cutting board.

[@thezone6960]

Houston represent.

[@chrislamarr]

I love your channel. That’s all. Carry on.

[@dinosipic]

Kendrick Perkins in the building

[@TaekwondoVsCokeNinjas]

Looks incredible dude! Definitely want to try the american waygu picanha!

[@dansmith8512]

What tool is that in your knife pouch. Im guessing a measuring tool for stell fab.

[@mainelybuds8543]

Measures the gauge (thickness) of plate stock. You nailed it but, flubbed the spelling of steel. And... I just turned into my eighth grade English teacher. FUCK.

[@dansmith8512]

Haha. Sorry didn't proof read it. 😄

[@287niner]

So crazy you are making pastrami. I just started brining some beef(2 days ago) for a Pastrami sausage I am experimenting with. Was going to make Rye rolls as well.

[@googlydupe5590]

Link to R-C Ranch does not work bro- nice work on The Pastrami Reuben looked awesome!

[@Ocgt]

So I love the idea. My only issue I’ve had with pastrami over the years of watching videos like this, is you all use nearly the exact same brine recipes and seasonings.. everything always has room for improvement. Gonna have to take this in our own hands and get back to you 😭😭🤣👌