I’m Keeping THIS Technique Around! | Chuds BBQ

[@BoardwalkAuto]

Cannot WAIT for the gumbo vid! I think you need to do a whole creole series this Summer.. BBQ gator, Crawfish, jambalaya, gumbo and so much more would be a real hit in my opinion

[@PaceYourself]

YES Creole series! Chud Etouffee?? Yes please!

[@BoardwalkAuto]

@@PaceYourself I bet smoked stuffed crawfish heads would be lit!

[@altongehringer9858]

Yes please!

[@cpt_stupid82]

and boudin, can't forget that

[@jeremydavis7468]

Gumbo is definitely coming up now

[@TurboTimTravels]

What’s going on everybody, welcome back toooooooo Chunky Studdage

[@rimshot6444]

4:12 I always wait for that little detail in your videos 🤣😂

[@AlexTheFollowerofJesusChrist]

I've only been watching your channel for about 2 weeks, and you are already becoming my favorite cooking channel.

[@thorjustin95]

Great take on Andouille. Always a favorite to keep around for any dish.

[@marriottdan]

Made this and followed recipe closely. Smoked for 7 hours at 130F. Super Andouille!!

[@adamhenry5019]

That’s ball tickle when you’re doing the casings gets me belly laughing every time mate 😂😂😂. Love this recipe though you’re a bbq wizard 😊

[@bobbo5638]

You're a true sausage artisan.

[@camilodonnari1868]

Becoming one of my favorite cooking channels. One can tell you really care about your craft and it shows in every video. Keep on doing what you doing Bradley👌🏼

[@dwaynewladyka577]

I like the contrast of the different cuts of pork in the sausage. The pork belly worked out well. Cheers! 👍👍✌️

[@johnruiz4370]

Bradley thanks for sharing your version on Andouille susage.Been waiting for a while for it.

[@michaelmercer7763]

Just made these! Followed step by step and they turned out incredible!

[@biom9]

Hi Sir with all do respect it’s pronounced ON-do-ie. I’m from the bayou and the birth place of this wonder German Coonass sausage is LaPlace Louisiana, about 20 minutes from my current home and about an hour from where I grew up on the bayou. Love the vids, they were actually my getaway when I was recovering from throat cancer last yr. Great work

[@USA__2023]

I'm also close to LaPlace, 30 minutes. His version of andouille is nowhere near what is sold in LaPlace. It looks good but not andouille by any means.

[@biom9]

@@USA__2023 very true

[@CycoMut420]

And that's why I've been asking for awhile for a andouille sausage video from you sir I know you'd have a nice little twist on it! Thank you for all the awesome videos! Can't wait to see what's new. Also the charcoal chimney is holding up very nicely for are wisconsin weather conditions!

[@blueenglishstaffybreeder6956]

You are the sausage master I’ll give you that Bradly, I’m just starting out on my sausage making quest and have saved all you sausage vids, my meat grinder and sausage stuffer arrive this week, can’t wait

[@exasperatus2002]

I used to use the andoullie sausage kit from lem, but they discontinued it. Your recipe is my favorite of those I've been trying to replace it with.

[@NicholasChristie-j2y]

How much liquid do you add?

[@dlloyd4896]

Have you made a video that includes the prep of the casing? I am a huge fan, love the format of your videos too. Keep 'em coming. Patreon Brother! Cheers! 🍻

[@ben501st]

His first sausage videos do. Soak casings in hot water for an hour before casing. Open up one end of the casing to allow water to enter. Use your fingers to squeeze the water all the way through the casing and flush the inside.

[@dlloyd4896]

@@ben501st Preciate that info 501 🤘

[@michaeldauria4386]

Thank you for making Andouille I have been requesting it for a while. It looks so damn good.

[@Chan-qs1zu]

I love my cold smoke generator. Makes the best Smokey bacon! Can’t wait to try this recipe

[@joegardepe73]

I’ve been following you for a little while now and have followed your recipes step by step. I’ve made four batches of different sausages and each one is a hit with friends and family. Thank you for sharing !

[@johnbruney1042]

Sounds like you have a great flavor profile with the seasonings you chose. I’m from the New Orleans area and will be trying your recipe shortly. The only main thing that I will change would be your choice of wood for the smoke. Andouille is traditionally smoked over Pecan wood. Try that the next time you make these and see what a difference it makes.

[@richr7604]

Man Bradley, those look great!! I remember my grandmother making those back when I was a child. Down Lafayette, La way I may say. Another great video! Definitely gonna try this.

[@josephkordinak1591]

Great minds think alike. I am stuck working Mardi Gras so I made a big pot of gumbo with shrimp and some homemade smoked sausage up here at work for my guys. I was thinking about Andouille as I was making my rounds after dinner. When I made my last batch of sausage I ground it super coarse mixed in seasoning then reground with a finer plate so I didn't have to pull out my mixer. I was thinking I should have kept half of it super coarse then ground the other half then mix it all up. Would make a good traditional andouille texture. Bradley, just remember if someone doesn't walk through the kitchen asking if somethings burning you haven't taken your gumbo roux far enough.

[@davidbuben3262]

Great tip. Thanks.

[@cooper5741]

As always another great recipe! And such a great video as well , love watching your stuff 😊

[@swinebovinebarbecue]

Was super excited for this one and it didn’t disappoint. I’m definitely trying the hang dry and long cold smoke next time. Awesome video!

[@Victor-bl7if]

Making me homesick. I follow you from Bern, Switzerland.

[@irienerd8178]

First time watching and while I can't eat pork (I'm allergic) I want to make some beef andouille for my gumbo!!! Well done sir well done!!!

[@brendancurtin679]

For Cajun and creole food, use some white pepper, too. You know about the holy trinity of Cajun/creole cooking, but there’s a secret extra trinity of white pepper, black pepper, and cayenne pepper. They balance each other. White pepper hits you right away and in the front of the mouth but fades away. Cayenne seems absent at first but sneaks up on you afterward and gets more the back of your mouth. Black pepper is the middle note. Combined they provide a nice even heat throughout the mouth from beginning to end. If you make some Cajun/creole food that seems like it needs more heat, but then it does start sneaking up on you and building bite after bite, try adding white pepper instead of more cayenne.

[@ben501st]

Pecan is traditional for smoking andouille and can confirm it tastes great on just about any pork sausage. Dried thyme (I prefer the leaves instead of powder) is also a great addition to Cajun seasoning.

[@mburro57]

WHOLE HOG ON THE BIG CHUD BOX

[@mike0mega33]

I would love to see your take on a maple sage snack stick

[@laterg8or]

Ha! Chud thermometer.

[@joestarke1357]

Been wondering, for those of us that do not have a chud box, could one use the cold smoker contraption in the cooking chamber of an offset with the sausage sitting on the grate?

[@jacobgilliam14]

Yes you can. You can just use a smoke tube

[@JamieStuff]

Yep. Or use a Weber kettle. The ChudBox is essentially a big grill.

[@patofdubois1]

Looks delicious, will be making my next batch based on this. Thanks for what you do !!

[@dennisswroptr4382]

Awesome. I've been watching you and waiting for your to do a video like this for a while. I got a lot of ducks this year and wanted to turn them into sausage

[@evanvincent9199]

Make some smoked boudin and fried cracklins my dude! Goes great with a cold beer and helps maintain a true Cajun figure. Happy Mardi Gras!

[@keithdavies52]

Celery seed was key.

[@heavymetaltrainingconcepts2912]

I just got my first Smoker!!!

[@michaelclancy4509]

Thanks Brad. Great vid as usual.

[@xxkasperxx]

Hey man...big fan of your vlogs...just bought my first stuffer ...grew up on linguica...make some man! Need a reference

[@andyduperon6806]

Your next product you should sell is either paper towels or kitchen towels that says “pat is dry!” on them!

[@Lee-Darin]

Pork Steak and a baked sweet potato 😊 MMMMMMMMMMM😋

[@ltruism]

Nice

[@thisoldbelair]

I borrowed a meat grinder/sausage maker but I still haven’t used it. I really need to give this a try 🔥

[@vaughnprecision]

Dude nice work.! Those look amazing.! Might try that with some wild duck I shot this year

[@glennwheeler4846]

Great recipe Brad…happy Mardi Gras 🎉

[@lobo4462]

I’m definitely subscribing!

[@michaelmercer7763]

Great video! Can't wait to try it. After you smoke them, if you're not cooking them right away, how do you store them until you're ready to make your gumbo (or anything else for that matter)? Thanks!

[@stephenfarrell6794]

Another great video! Just curious, have you ever made lamb merguez sausages? It's my new favorite from the local butcher.

[@Jokr_Meta]

I’ve said it before and I will say it again, the official taste test is my moment of zen.

[@jimpowell9205]

Robby, where do I get that spiral smoker?

[@chriscrist911]

Great video... That looked amazing. Appreciate you man.

[@jeffreyharding5709]

question. when making the sausage do i have to use the casing?

[@floppydong295]

Love when he doodles with the sausage casing

[@keithatkinson7649]

Studdage 😊. Looking forward to ChudGumbo.

[@falconsinput2226]

Love your videos mate, your a crack up👍🍺

[@jonathonwagner1797]

Thanks for the Andouille video. It's great in gumbo but for jambalaya I prefer just a traditional smoked sausage. Which of your recipes would you say is closest to that flavor profile? Thank you in advance for answering.

[@alphabagggaming1441]

Making this sausage today but going to add some green onions to it

[@jasonbrooks623]

noob question. my spiral cold smoker failed over night (saw dust was prob damp). the safe answer is probably to toss this batch in the garbage--but is there a more or less official ruling on how long the meat can stay in a smoker without active smoke? Meat probably got a few hours of smoke before I went to bed. Woke up in the middle of the night, so i checked on it, and the smolder was dead. It was about 55F overnight (not that that is okay, just saying it wasn't 110 outside like during the summer). I finished off the smoking this morning, and then tossed them in the oven to bring to 150-175 internal.

[@51rwyatt]

This might be my next sausage.

[@zachyweezer]

did you try it? DO IT! it's got an incredible flavor. i didn't do the pork belly studs like he did, but the seasoning blend is delicious. i'm thinking of making some to keep around as an all purpose cajun/creole spice.

[@51rwyatt]

@@zachyweezer I'm almost there. I am doing 1/2 hand cut, half ground.

[@zachyweezer]

@@51rwyatt wanting to do the same next go around. I used what I think is a 13mm plate, and it turned out great. I'd like to also try out cold smoking them next time. Good luck!

[@51rwyatt]

I have a pit barrel "oil barrel" or drum smoker and I use a pellet cold smoking tube. Works really well. We're having friends over in a couple weeks for seafood gumbo, and I'll be able to brag that I made the andouille in the stew.@@zachyweezer

[@51rwyatt]

@@zachyweezer My recipe ups the cayenne and omits ingredients to simplify. I'll try to cold smoke it 10-12 hours. Andouille - Pork (90% lean) - 60% - Pork belly chunks - 40% Salt - 2% Cure #1 -0.25% Cayenne - 1% Black pepper - 0.5% Granulated garlic - 1% Ice water - as needed

[@thebetterwurstco]

I make andouille a lot. Do some red beans and rice with it! Perfect for any meal!

[@mr.frostygreen6377]

can you do this with beef only?

[@johnhopkins7246]

A little different from the French andouillette, the coarse offal sausage, which I describe as being like an autopsy in a sock!

[@bradjones9634]

That looks absolutely delicious!

[@CH-ec5on]

Huh, pretty sure that is a Nice and New Chud grill thermometer.

[@brewerfireguy]

Great video and recipe!

[@peronik349]

great recipe! ! on the other hand, if you ever come to Europe and find "andouille" on the menu of a restaurant, you have a 100% chance of being surprised by our "andouille! this will NEVER be the louisiana recipe the "andouille" in europe has absolutely nothing to do with that of louisiana! ! The difference between the 2 is absolutely huge! ! if the recipe from louisiana calls for meat, the different recipes from europe are based on intestines! ! the closest thing to a louisiana recipe is a caribbean recipe.

[@frednurk8590]

Mate, the way to my heart. Onya.

[@MrBubajunk]

OUTSTANDING !!!

[@ryanragan8899]

Is there an alternative to the binder that you used, the milk powder, that has zero carbs? Can I use something else for a binder that is carb free?

[@scal760]

Can you show the curing salt. Is this the same as the curing salt for bacon?

[@ChudsBbq]

Pink salt #1 www.chudsbbq.com/products/curing-salt?srsltid=AfmBOop6Hso_JgVwcdslm_-kZzTgNYDvDvuIVhTOvCmaA3x8mds3wp5S

[@johnruiz4370]

I made this and it has a little kick from the black pepper and cayenne and you can taste the oregano in it.

[@monster84k10]

So do I double the seasonings if I’m doing double the meat

[@dakotareid1566]

Love the energy man

[@dropkicker101]

Link for cold smoker?

[@mikepomeroy]

I'm curious why you sometimes use a chimney to start your fire and other times you throw the torch in the firebox opening?

[@ginonajiola4326]

Use beef middling next time if you want it to be more like andouille from Louisiana

[@ltruism]

This is beautiful

[@iryanjones]

I bet most people can agree here the to be continued to this is a Gumbo. Even though it is not a Texas dish..😉

[@oldtimerdh]

That looks amazing! Next on the list to make.

[@JakeLovesSteak]

That looks great, Chunky Studdage!

[@dustinpitre2278]

Bradley, on your website the Chud 65 advertises 1/4 but the video says 1/8 and 326 #s, how heavy is it with 1/4 inch

[@VirginiaBronson]

Looks awesome! Thank you, man

[@dmesa3237]

Do you think you could add the pork belly to other sausages that are cold smoked?

[@RumandCook]

Great looking sausage my friend.. wait you know what I meant! 🍻

[@markrobinson9384]

You forgot the file powder, traditional Andouille always has it.

[@USA__2023]

would love to see your recipe.

[@markrobinson9384]

@@USA__2023 6 lbs butt 1.5lbs back fat Or 4 1/2lbs butt 3lbs pork belly 20g paprika 50g garlic 15g teaspoons freshly ground black pepper 8.5g cure #1 3 teaspoon accent 54g salt 2g file powder 10g chili powder 10g crushed red pepper 5g cayenne powder 3g ground cumin 7g thyme 6g mustard powder 4g nutmeg 50g Sure gel or your choice of binder

[@jareddyer2900]

Looks tasty ready to try this out

[@DingusMcGillicutty007]

Hope Rillons will be one of your creole recipes. Smoked of course.

[@perduevision]

I love andouille

[@timm.4109]

Nice Sausage! If you’re ever looking for ideas, ever thought about making some linguica?

[@ArielK1987]

Once again Chudd's up to dirty shenanigans when it comes to sausage making. Haha

[@michaelrowell9209]

Chud, I have an offset smoker that I’ve always been hesitant to try cold smoking as I’m not sure I could keep the temps low enough. If a person were to use a smoke generator as you are using in this video, would you let it smolder in the cook chamber or in the fire box. My cooker is an old country pecos for size reference. Thanks in advance.

[@JamieStuff]

It shouldn't matter, as the sawdust generates very little heat. FYI, I use one of those "snails" in my Weber Kettle to cold smoke, and it works just fine.

[@KnucklesActual]

I NEED THIS IN MY LIFE

[@EthanWhite89]

Need to do an episode on that Dried Cold Smoked Sausage like you get at Stonewall Smokehouse

[@cydrych]

Which brand of milk powder do you use? Is it the stuff from the grocery store?

[@jessebarttelt609]

It’s high temp milk powder. You can get it from your local butcher or online.

[@Docdug]

These puppies would go great with a good'ol batch of red beans n rice!!!

[@cjwhitedev]

I don't see a lot of love for Portuguese food, could you make some linguica or chourico soon?

[@MOONCL1P]

Is the cold smoke only if you're storing the sausage before cooking? Can I go straight from the dry overnight hang to the smoker the next day?

[@JamieStuff]

If you overnight in the refrigerator, you can, and you don't need the pink salt. Keep it out of the 40-140F "danger zone".

[@xtreemej7]

Awesome.