We Smoked A Chicago-Style Italian Beef Sandwich | ft. ChudsBBQ

[@anthcava88]

When Brad whispered 'do a line' 😂

[@jlaw3255]

I'm here because of Chud. Just watched his recent video and he sent me here. Great video, cheers!

[@loakster40th]

Me too I just seen it lol

[@AdamWitt]

Yo! Bradley is the man. Thanks for swinging by. Welcome.

[@jlaw3255]

@@AdamWitt he is and I love the laid back style of your content. You got yourself a new subscriber.

[@keithzibrat5721]

I love to see collabs! Its strange seeing Bradley indoors,,,,,, thanks for the vid

[@AdamWitt]

more to come!

[@knoxavebbq]

mann..... i really wish i couldve stopped by for this. looks money

[@AdamWitt]

Next time mate.

[@blakemckellar7847]

Mad respect from Australia love the cheers Mate haha, Great job gonna get my smoker cranking and make this. Oh and Subbed 🎉

[@AdamWitt]

Woooo! Welcome mate!

[@justinstorm1976]

It has been a long time since I was home. Like almost twenty years. Your shows are inspiring me to make a taste of home. Already did the Chicago stuffed crust at home and turned out well. Keep doing what you are doing man.

[@zhobaire]

I’m loving this idea. It makes me want to bring this idea to the Philadelphia. Make a “Smoked Italian Roast Pork”. Also the more I watch this channel the more I miss Chicago.

[@CarlaHanson68]

I would add some provolone to that sandwich, but it looks delicious as/is too. Great job, guys

[@AdamWitt]

That would be dank for sure. Ty!

[@CarlaHanson68]

@@AdamWitt ❤️

[@tylerbeadle-follis3338]

The mandolin is such a genius move. Omg now I have to try this

[@stephsandman5473]

Ive been thinking about making this and searched KZbin to see if anyone had done it/how good it was to smoke Italian beef and now im def gonna try this

[@jesusislord88]

I wanted the traditional Italian Beef before, but this way with the smoke just sounds amazing. Definitely will have to try both one day.

[@AdamWitt]

You got this homie, not too hard to make. Got you on both! - kzbin.info/www/bejne/iJqWhayujMiMq7c&ab_channel=OmnivorousAdam

[@ParisTNT]

Great chemistry between the three of you (Adam, Chuds & bœuf) ♥

[@Zipfei_Kloatscher]

Bruh, "beef curtains"... 😭😭😭 That's some gnarly topic, my man... 😅

[@kimberlindy]

I live in the Chicago area, have my whole life, my husband and I had no idea there was another brand of salt. I have wondered how Italian beef would be smoked; I was thinking it would be good but then not the italian beef I grew up with.

[@AdamWitt]

We're in Morton's country.

[@metagaminguniversemgu2240]

Great combo.

[@tommanning7337]

BADASSSSSS!!!!!!! 😎👍🏻👍🏻🔥🔥

[@smik2969]

How do you like that Dynaglow vertical smoker? Looks nice and compact, good space saver?

[@AdamWitt]

Dude, I honestly love it. Get's the job done. I just took some high heat caulk and sealed the gaps (that weren't that bad to begin with.)

[@starman7679]

How long or till what temperature did you smoke the beef? How many pounds? Never mind just saw the recipe! Love your channel!

[@AdamWitt]

aww thanks!

[@dwaynehagle7445]

Thanks Guy's Love Ya Both. That's a Do for Sure.

[@CyberDocUSA]

@6:28 reveals why they lost the beef stock. Can you spot the beer can? 😎

[@joshhillis7388]

Love how stoned you guys look 😂😂 perfect Sando for the munchies

[@solozaur]

Those slices looked divine 🤤

[@michaelmiller1109]

I refer to Lam from ATK on fresh versus dried herbs. Her answer is simply, "it depends". She can think of recipes where either would be incorrect if you substituted one for the other.

[@timothyfavorite1875]

This is the way.

[@JonDonJulio]

I love this vlog-type vid. Feels much more personal. 🔥🔥🔥 Shout out to my fellow Chi brethren

[@AdamWitt]

Thanks duder. I have more like this coming your way.

[@liamcrow-cfnm-michael]

I live in California where I have access in the stores to lots of fresh oregano. Any chance I get, I like to use fresh herbs in my cooking, especially for the Italian beef and the giardiniera (fresh basil, fresh oregano, and fresh dill)

[@adamrude8358]

What is that slicing tool called? Got a link to purchase one?

[@joekocher544]

What a fucking hilarious video dudes, I love you Brad but where did you find Adam? You work well together and would love some more of these videos together! 🤣😂😅

[@alexhusko]

Love this! Good colab my man. I fashion myself as a Chicago Beef aficionado and the smoked idea is boss. A little gray on the raw bottom but turned out beautiful. I love all your content man. #chicagofoodlove.

[@AdamWitt]

Ayy thanks homie.

[@owaiscafe2804]

Big appreciation from Pakistan

[@THOMAS_VANN]

When he cuts it open and one of them makes a wookie sound 😂

[@peterhoekstra306]

It's funny how you changed your mind on fresh spices

[@mikeanson8550]

Turano > Rosens when it comes to French rolls

[@AdamWitt]

I agree

[@Town101]

Dude! the morton reference.... a Chicago Guy! good news! I'm surprised when you did not stop chud when he said it would de served " dry". It is dunked. we all know it.

[@taccosnachos]

Is the shirtless taste test on patron or....?

[@AdamWitt]

xD

[@RodZZilla]

When two dudes talk about a tight little package???? Great video. Local place will occasionally do an Italian Beef with smoked brisket. When available, we are there.

[@MadMFox]

WHERE'S THE PROVALONE!! Looks yummy.

[@markyochoa]

Brad sent me.

[@MrLovelongboarding]

Diamond Crystal all day over Morton let’s go

[@johnhowaniec5979]

Growing up in Chicago red sauce was an option for beef sandwiches why don't you mention it?

[@johnnyvudu]

lol. hot beef facial