Picanha Pastrami is AMAZING! | Chuds BBQ

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Marble Rye
425G Warm Water
▪8G Instant Yeast
▪15G Salt
▪480G Bread Flour
▪100G Dark Rye Flour
▪15G Caraway Seeds
▪15G Molasses
▪10G Cocoa Powder
Russian Dresing
1 Cup Mayo
4Tbsp Katchup
4Tbsp Lemon Juice
4Tbsp Sweet Relish
1Tbsp Worcestershire
S+P to Taste
3 Cloved Crushed Garlic
.5 Shallot
BRINE RECIPE
1 gal Water
300g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic
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[@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!

[@andrewknaff9220]

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

[@williamlott7612]

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

[@alvaroangel7594]

The flappy tappy sounds are fantastic! lol

[@ultimateanglingltd8693]

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

[@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....

[@josephhorswell4839]

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

[@juliussharrock8943]

The world needs this. 😤😤😤😤😤😤😤😤😤

[@Torqueshire]

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

[@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!

[@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.

[@MrIslandlogger]

legend-taste-ic!! YES!!

[@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

[@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!

[@bptdre]

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

[@danleconey3694]

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

[@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.

[@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!

[@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

[@prestonscheel]

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

[@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.

[@lucascady4992]

Bri the King of Rye for the Win!!

[@richr7604]

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

[@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 :)

[@RPrice_OG]

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

[@martinflores7354]

Love the chichadas in the back ground

[@wyovids]

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

[@thenommist]

This looks fantastic, I've been wanting to try making a pastrami. I do have to say, I was expecting "There's a rock in my croc."

[@iAmJeffReYY]

love the longer format videos great stuff brother

[@bp191187]

Talented individual man!

[@MrWillowbeard]

Going to try this one for sure! Excellent video!

[@phanCAbe]

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

[@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!!!

[@jeroenderksen5016]

Ow come on.. this looks insane. Definitely gonna copy this one. Greetings from the Netherlands 🇳🇱

[@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 😭😭🤣👌

[@cooper5741]

Another great sandwich by the Chud Master !

[@timsauer1079]

Can't wait to make this myself!!!

[@jasonestrello8627]

Love classics with a twist

[@boxingdonk8647]

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

[@pameladunn7346]

well the roof finally fell on my head - and i went throw your video list and amazing did not think i could be even more impressed with the chud-n-nator , found my much wanted pastrami in a few different receipts "very happy" you my friend are a BBQ maestro ... now if you be so inclined can you do a corn beef ... p.s. my diet is out the window "but" thank you

[@Zaral7]

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

[@threengcircus]

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

[@Dexterity_Jones]

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

[@d0ctors]

Well done Mr. Chuds!

[@TaekwondoVsCokeNinjas]

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

[@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.

[@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).

[@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. 😄

[@rafaelfufa1]

I am from Brazil and I will try!

[@canuckinsk]

Great idea! That looks life changing.

[@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!

[@dwaynehagle7445]

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

[@misf19lalo]

Daaaamn! I need to stop watching your videos while I'm hungry :( That picanha pastrami looks totally amazing!

[@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!!

[@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..

[@johnnyk4551]

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

[@jimmywang9011]

Could you cure skirt steak ? Just wondering.. awesome vid Brad 🔥

[@jimmydean1147]

Wow. That looked incredible bradly 👌🏻

[@Wi11duhbea5t]

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

[@danfoote7938]

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

[@kennethwheeler4349]

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

[@kbowen2251]

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

[@Draft2win]

You had me at hello. I have watched countless videos from you multiple times. You lost me on sauerkraut. I can’t stand it. But for some reason I kept watching and want to make this.

[@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

[@keithreding1828]

My mouth is watering! I love Ruebens. I'm surprised you didn't make the cheese too.

[@kuch96ss]

Yep can't wait now

[@michellet.2635]

Will you do a video on smoked corned beef? Please and thank you! 🙂

[@garagestuff9653]

You are the Best Cook

[@mikemontgomery8892]

Another winner 🎉

[@Sinakal619]

The Queen of Steaks never disappoints!

[@swancityscratcher]

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

[@jazrielcruz]

My mouth is watering!!!!

[@jpatlewis92]

Drooling the whole time. 🤤

[@hookedonbarbecue]

This looks amazing.

[@Daemonio1]

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

[@thezone6960]

Houston represent.

[@nevereverbeendonebefore]

That looked spectacular!

[@eamobyrne1]

Ohhhh man I'm drooling 🤤

[@andreclevelandjr1979]

I can’t wait to make this

[@glennmcdonald4557]

I've never had rye bread but perhaps I'll give it shot

[@YohanNaz]

Oh my gosh dude, that looks soo Aye Mazing! Thank you for sharing.

[@RazDaz74]

FIRE!!! 💯💯💯 🙌🙌🙌 Perfection 🥰

[@carlb9925]

Metal gauge ? Or fret leveler.. Love seeing the swap every video lol

[@sleepyjohn2695]

For your sourkraut you can make ad a baileaf few slices of horseradish, some thyme and some dill

[@JDB60]

Seems like you choose “lacto fermentation” as your level 200 perk XD. I just tried the Texas style beef chili but replaced the dried peppers with some fermented hot pepper. It really adds a nice layer of flavor if you want to try a twist on a classic!

[@googlydupe5590]

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

[@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.

[@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.

[@shadyganley8877]

I smashed this like button so hard it broke my screen thanks Bradley

[@martinflores7354]

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

[@lx2nv]

Pichana Pastrami Mountaaaaiinn

[@derkhedemann5606]

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

[@VernBigDaddy]

OMG. Yes please!

[@emphatic001]

That looks like heaven.

[@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.

[@ExTrumpet]

Looks amazing...favorite part might be the spent beer can on the ground lol!!!

[@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