A New Meatball Sub! | Chuds BBQ

[@ChudsBbq]

Thanks to Keeps for sponsoring this video! Head to keeps.com/chudsbbq to get 50% off your first Keeps order.

[@osu041]

Keep us updated on the results, asking for a friend...

[@ChudsBbq]

@@osu041 3 months in, definitely seeing results!

[@marcusbuckley8289]

Do you have a written recipe

[@joekocher544]

Those buns along with all the other breads you make look as good or better than the meats. Love where you take recipes up and beyond where others stop, wonderful recipes Brad!

[@misterinternational]

Honestly the best thing I ever did was just shave my head. You can try every solution on the market but you'll soon learn none of them really do much of anything and will cost you insane amounts of money over time

[@willow514]

I know you go over them quick in the videos but I’d love to see do a condiment series with how you make your pickles, pickled onions, sauces, etc.

[@bear2178]

measurements are in the description. I was just thinking the same thing. they always look amazing.

[@willow514]

@@bear2178 Thank you! I didn't realize he had them in there.

[@jeffatgorbysgrill9480]

Bradley. Not only are you insanely entertaining, but you are also brilliant in your creations. Much appreciation and respect.

[@redpantynight5546]

I respect that Chud “goes to work” and releases a video about the same time every day. Good Job Chud.

[@ItsariJasco]

Same here. What I would give to have that amount of time in the day. Brad is definitely no slacker. Quite an inspiration.

[@josephhorswell4839]

Love the Jalapeno in your knife holder... it's Easter eggs like this, the little details, that make your channel so fun to watch! Thank you!

[@rickf.9253]

Bradley, Congrats on hitting 200K+ subscribers! It should be 2 - 3 million! You'll be there, and hopefully sooner than later! You bring a lot to the table (or in your case cutting board). You are in the best of the best category of bbq/cooking/baking videos. Meats, sausages, sauces, breads and sides, all of which are creative, excellent and presented in a great format! Keep on keeping on, it's all awesome!

[@jarodrochell1310]

I love the creativity. As much as I love standard brisket, ribs etc. it’s so cool to see all these different ways to use our smokers and grills to make delicious BBQ meals

[@wagen_blast]

This is low key becoming a respectable baking channel. Those rolls looked dope!

[@emmgeevideo]

And don't forget that his recipes are very innovative -- not just slapped out to meet a deadline. He is truly amazing.

[@2176jsweet]

You need to do a homemade Kolache (sausage roll). Baking and sausage making join team up!

[@dooginator2008tx]

When I lived in Austin and was a courier for Brinks, me and my crew always got kolaches!

[@benjaminberan7645]

You mean Klobasnek. The Kolache has a sweet filling. Sorry, my grandfather was Texas Czech from the Huston area. My grandma use to make a whole bread loaf version with kielbasa and cheddar that was braided and became known as a "cheese twist".

[@2176jsweet]

@@benjaminberan7645 you are probably correct, but regionally they use the Kolache for both the sweet filled and Sausage version's

[@jackjenkins5160]

Chuds is next level with all the homemade breads and tortillas. Amazeballs

[@semvanderkooij8536]

I think I can speak for many bbq enthusiasts that follow you that your are really convincing to try out more stuff than just basic meat/bbq recipes. I absolutely love it.

[@muzzaball]

My God Brad - you are just the man. The fact that you make all of the ingredients yourself must be the key to your food tasting so good. Very impressive mate, looks delicious!

[@dansmith8512]

A cheeky jalapeño in the knife pouch. One that got away

[@Keasbeysknight]

i just noticed that you hide the cord to your mixer to keep the framing very clutter free and appealing, its the little things. so mad respect for the things we dont notice but appreciate! probably isnt appealing but maybe they make a funnel lid for mason jars that would help not make a mess. but then again, thats so relatable id keep it.

[@patrickdonnelly9729]

That sub looks amazing but that sleeveless Brooks & Dunn shirt takes the cake.

[@cobyhadnot7422]

I believe in TX BBQ and we all need a beef link recipe!!! Coming from Beaumont Tx!! Love You BOOT Snake 🐍 Chudd!

[@iluvtorace4786]

Thank you for bringing awareness to the fact that 6" buns are totally normal and the average size bun. More people need to know this ;)

[@user-od4op6ng9y]

What separates the Chudster from the rest is the homemade bread. Always taking homemade to the next level. When you gonna open "The Chud Shack?

[@absoz]

Fantastic work Brad - looks amazing. Love how you go through pretty much everything from scratch

[@mattvangampler7508]

Your videos are perfect for the people who want to learn more about bbq and have a great sense of humor

[@thedoobiewizard]

This is one of the most beautiful things I've ever seen.

[@cooper5741]

What a great idea for a meatball sub ! I can't wait to make those meatballs ! Also going to try the onions , they sound awesome ! Again such an entertaining video ! I wish you did one a day. The work you put into these videos is just amazing ! Keep it up !

[@Michael-yt3wz]

Liked before watching. Thank you for the upload. Getting that time of year for stock and tallow....😁

[@thomasaiu999]

Big respect to Chuds BBQ for making everything fresh and so darn deliciousness love the vibes energetic fun and the end results just amazing and taste taster at the very end

[@Holmer188]

The melting cheese is everything good. Looks incredible, thanks for sharing.

[@bernardsbbq]

Bonus point for the Brooks & Dunn shirt, your wife is cool!

[@corygraney8556]

We definitely need more meatball content please!!! all of us who care too scared to do sausage can easily make these!

[@TheGRUMPSY]

Congratulations on 200k subscribers. Awesome work as usual.

[@johnbowen5336]

From scratch this, from scratch that! On April 1st I want to see you kick off your Microwave series assembling common ingredients found at Costco and Aldi's. 🤣

[@haynesiest215]

I always use passata in my sauce its so good!

[@mlcookson]

So visually appealing.. I clicked based on the thumbnail. Nice work man, I love the channel.

[@timtyndall4025]

What if you took low moisture mozzarella and low and slow smoked it (maybe 120°ish) to dry out some? Use it for the Philly balls sub?

[@AnimeOtakuDrew]

That looks SO good! As for the barbecue sauce, if I may make a suggestion, try putting some pureed ghost peppers in it. The heat of the ghost peppers as well as their natural underlying smoky flavor make for the best barbecue sauce I have ever had . . . if you can handle the heat.

[@MrWillowbeard]

Whoa! I think I called this on your Insta story the other day! The one with the pic of the buns and the question of what you were up to? Excellent video, as always! Great tip about trying out sausage recipes in meatball format.

[@dyadeta86]

Aww chuddy buddy is in love ! Haha love it brother . Phenomenal as always!

[@mikemontgomery8892]

Boom…. The Chud Wagon food truck must feature this one !

[@stevenholt3709]

Just started watching your vids. You are awesome!

[@timvibes]

Just use a ladle to pour in the pickling water. Or transfer the liquid into a coffee pot that pours more smoothly.

[@arjandejong7713]

Already getting hungry from just watching your video...got my meat grinder so gonna give it a try at home in The Netherlands! Loving your videos as usual!

[@RumandCook]

Knocking it out one by one, all super quality. Congrats on 200k!

[@littleshopintheshed]

Turkey balls, dressed with gravy and cranberry sauce. Christmas in a bite.

[@ben501st]

I'd love to see some BBQ baking by getting the offset absolutely ripping in the high 300s /400s and baking bread, or pizza, or cookies or anything else that would taste awesome cooked in a wood-fired oven.

[@danielh2732]

Do I need to add pink salt if I'm not cold smoking sausage? I want to cook it at 200 degrees and still freeze some of it when I'm done.

[@Spacecadet0730]

Chud! Can I request your take on bangers and mash please?! Its one of my fav winter dishes and I know you would probably take it to the next level! Also gonna try that sauce for sure!

[@cliffmeyers8532]

Bradley, I have looked at several of your videos where you use what looks like a hot plate on your cutting board. What is it and where do you get it? I looked at your used items and it is not listed. Thank you for the awesome vids.

[@stacifitzsimmons4258]

I have a question Bradley Robinson.....is it a must to have the dough conditioner.... I really want to try to make the buns that you make but I can't find dough conditioner anywhere locally?

[@jessebell1713]

Great video. I will make these soon. One change is I will melt the sliced cheese prior to eating them though.

[@kevinwestfall7815]

Congrats on 200k!

[@brianwidner9832]

How long are those pickles good for? I made some a few weeks ago with the recipe and wondering if they are still good and safe?

[@disturbedsilence76]

DUDE!! you make it look so easy!! I am sure you have thought about it but please write a book! Don't know if you have made it but how about some killer chili with smoked ham, sausage and pig hocks?

[@thefoleys2515]

I will work at making the sauce this week! I just got dough conditioner yesterday and this looks like a great recipe to creat.

[@trevinated]

Loving your channel and recipes. Very inspiring and entertaining! I think I'll be trying this and the armadillo eggs this weekend. Thanks for all the great content!

[@metlica17]

Looks fricken fantastetic like every thing you make!! Congrats on hitting 200k as well!!🎉🎉

[@jaquestraw1]

I'd love a good brisket BBQ sauce. I like the occasional bite with some sauce. Something with not too much sweet. I usually use Head Country

[@krisbabic89]

Check out Leroy and lewis beet bbq sauce. They have a video that gives you the recipe. It's good. Earthy, a little heat, some sweet, but you can dial that back if you'd like.

[@jaquestraw1]

@@krisbabic89 Thanks, found it. I'll check it out

[@jaquestraw1]

@@krisbabic89 Gonna have to do some math, that's a lot of sauce! 😄

[@krisbabic89]

@@jaquestraw1 Ingredients: Makes about 6-7 Cups ½ Cup White Sugar 1 TBSP Salt 2 TBSP Chili Powder 1 TBSP Granulated Garlic ¾ tsp. Cumin ¾ tsp. Smoked Paprika ½ tsp. Cayenne ½ Cup Worcestershire Sauce ½ Cup Apple Cider Vinegar 1.5 Cups Ketchup 1 Cup Mustard 4 TBSP. Coarse Black Pepper ½ Cup Pure Beet Juice (Get a good 100% juice organic. No sugar added, I got mine at a grocery store-Kroger, or juice your own) Directions: In a medium sauce pot add all dry ingredients EXCEPT BLACK PEPPER Add worcestershire sauce and apple cider vinegar to the pot Heat over medium heat and bring to a simmer, whisking occasionally. In the blender, add ketchup, mustard, pepper, and beet juice, mix this well. Once the pot is simmering, sugar is dissolved, and spices are hydrated, pour the hot mixture into the blender with everything else. Blend well, about 45 seconds or so on high until seasonings are no longer gritty. After letting it cool, taste for more cayenne, pepper, salt or sugar. Store in a bottle in the fridge or an airtight container.

[@joeleonard1314]

Man I started adding milk with my meatballs (usually mixed with my breadcrumbs) and it's a game changer... they're way more tender that way.

[@epasuel]

I am 1000% doing these not so swedish meatballs! Thanks for the inspiration!

[@matthewkirk4093]

We need pretzel bun burgers Chud!!!

[@curtrodenmayer4136]

You are hate to say it my go to video! Good recipes love your knowledge on cooking

[@deanm4138]

Those look delicious definitely have to try this, definitely have to give that bbq sauce a try

[@chriszinn7143]

Love the bread making. Keep up the good work.

[@darrellluster8750]

Great looking sandwich! I think the sandwich vids with the homemade buns are really inspiring! How about a Bahn Mi along with the bun? Maybe some pickled veg too? Anyway keep them coming!

[@Wi11duhbea5t]

I like the pepper in the knife roll you sneaky guy

[@andrewyoung8544]

MAKE THEM! I just made them exactly as shown. Freaking FIRE!!

[@thefoleys2515]

Yes please!

[@allieandbo]

Saving this one in my playlist for the bread and sauce recipe. Looks very interesting. I've made the pickles already and they were excellent but I'm curious if that's a typo...1 cup water to 3 cups vinegar...when in the video you only show pouring equal parts of each. When I made the pickles I went 1:1 and loved them. Thx for the videos man. That's a 15 dollar sub on any food truck.

[@back40bbq24]

Alrighty then, found my next cook for this weekend!!!!

[@dano712]

Made these bad boys last night! Quick question on the texture for anyone else that made them. Balls were a lil dry and texture half way between a sausage and a meatball. Did I over cook them or not emulsify the fat properly

[@fredstewart1639]

Philly Cheese Steak meatball sub. Yes please!

[@snatch3349]

Loving the meatballs! Nem Noung is a great vietnamese sausage that i make and sometimes do it in meatball form and it makes a great banh mi meatball sub.

[@stephenhulsey1232]

Home Run!!!

[@gbouley1]

🙌nice video, my wife is Italian and her sauce is what is expected with meatballs. But I’ll give this a try. Thanks

[@davedave9863]

Hay Brad, I saw this pizza oven shell for sale on the marketplace. Its a large propane tank nose with extra ring band for the front. You should make these and sell. Rowlett TX.

[@olivercontreras7400]

What is dough conditioner? Never heard about it, thank you

[@RidingPeachy]

Is it weird that when he showcases the food I talk to him? Ohh Chudly yessir

[@JenniferGJones]

Winner winner meatball dinner!

[@taccosnachos]

Woo-hoo 200k! Nice balls bud!

[@NorthernThaiGardenGuy]

Tomato Sauce instead of Ketchup is a winner!

[@GrillinWithDad]

Looking good!!!!

[@WonkoTSane]

Spicy Italian sausage with peppers and onions would be good.

[@Ocgt]

Damn that was a lot of dill. 🤣🤣 Only thing you forgot was the Serrano of jalapeño for that spice on them pickles! Haha 😊

[@clintonbrawner7219]

"Tastes like tomatoes instead of ketchup." Brilliant!

[@mailliw2698]

The man is a genius

[@TateLandis]

I'm making these for the Lopez Island crew!

[@grumpadump6439]

Use a tea kettle for the brine.

[@FruitfulForest77]

Love it! More Samich videos... yes please!

[@jadendurham6951]

You make all kinds of cool stuff I would never have thought of. Hoping to try the chili soon

[@paulives8734]

Definitely gonna cook some of these bad boys

[@justintime9133]

Everything right but the not toasting the inside of the buns and grinding your meat is a must

[@Dexterity_Jones]

Don't think that I haven't been noticing the gag in the knife roll. A jalapeño this time was it? Haha love it.

[@ericrivera744]

Alright, that's it I'm buying me a grinder! This meatball sub is what God's eat.

[@godmodetoad1750]

how do you bbq so often without it effecting your lungs? I feel like I get a sore throat after 2 back to back sessions. Maybe you are extremely healthy compared to me but I wonder if you have any tips

[@anthonycollari2134]

Very creative!!! I just made some tallow-fried buffalo chicken wings for a petty this past weekend which were a big hit! But now I got the ‘19 sadly. Still waiting for that porchetta video!!!

[@davidloter5391]

Yet another Amazing vid Chud. 💯💯

[@dadlovestofish]

Love your videos Brad! Thank you!

[@keithernestjhowry1397]

I bloody love your channel bro!

[@Olive-Drab-Dad]

You said, "Bread turds..." LOLOLOLOL. Great video!

[@stevepereira8898]

Wow, them buns gotta have a killer taste

[@starsky72]

Making some next week!!

[@airik0049]

i know it might sound weird, but hear me out. meatball sub with black olives, cucumbers, and lettuce!! go ahead and add your pickles and onion if you wanna ball out!!