Sausage Making For 1000 People! | Chuds BBQ

[@harrythehorsebbq]

I don’t think people understand how hard it is to make sausages, let alone hundreds of pounds of it. Add filming onto that entire process, plus editing! It’s an insane amount of work, so hats off to you and the team Brad! Give me a shout next time you need to tackle this much meat 🤙🏻

[@MrKoopas]

Agreed. I did 50lbs myself 2 weeks ago and I don't want to do it again for awhile that's for sure.

[@BigWood76]

My last batch I had my daughter come over for the weekend and we knocked out 120lbs. Screwed up my grinder, had a mental breakdown. Then gave most of it to family and friends, fun times.

[@Draft2win]

Clean up sucks. No matter how many pounds you do.

[@CooperTheHunter]

I've made sausage before done both venison and bear sausage It's defiantly hard work but its worth it.

[@JMF_Productions]

Yes! Incredibly stressful and he seems to handle it very well. It takes a certain personality to pull that off

[@keletienne7947]

Everybody got fed. I never waited in line. As everything was winding down y’all were putting out ribs, brisket and sausage still. Thank you so much for all the hard work - hope you got some quality river time with some cold beers the next day!

[@CptVein]

Oh shit! Ethan and Chud in the same video! Nice. I'm just a sucker for crossovers and collabs lol

[@JFRED_254]

And Evan and Yoder don't forget!

[@3820jack]

You have a great guy working for you with Bones! He is there for you and seems to be able to handle whatever job that you give him! Good job Bones

[@brianprince3110]

Is that 1000 sausages or are you just happy to see me?🎉

[@Kro_man_tx]

Maybe it's both? 🙃

[@crb3058]

Sausage was great! It was great to meet you! Everything was great! Can't wait for the next one!

[@WastedTalent-]

I moved to Upstate NY and we got a half pig from a farm up the road. It was the best ribs I've made and had. Even pork chops and loin. The meat was so tasty. Store bought is bland compared to local farm raised. A butcher opened in town who only carries locally farmed meats and vegetables. The meat is more expensive, but it is worth it.

[@TexasBUM]

You as a Chief, never stop blowing my mind. You're make the art off BBQ look fun and easy. I need to start joining your lives.

[@Theproclaimed]

That last thing you said makes it sound like you’ll hide in his bushes 😅

[@TexasBUM]

@Theproclaimed hahaha. I laughed way to hard at this. No bush hiding. Notification pop ups.

[@curious_jorge5259]

Thanks Chud! Food was great, vibes were greater. I don’t get star struck often but I was for sure star struck meeting you and Jeremy. Again, Thanks for you all do!!!

[@Savannahjbo]

seeing them spread out on the smoker... "holy sausage batman"

[@rubenquintero1301]

I hope that guy with the ranch really appreciated all yalls hard work that you did chud and bones and Jeremy and others nobody really knows the behind the scenes that people like yall 3 really have to do to prepare for a big event great job and great video

[@Sharky762]

I'm quite sure Matt over at Demo-BBQ-ranch very much appreciated their work over there at the Desperado Resort

[@EvrttGrn]

Matt did, In fact he just dropped a video over on his channel of making changes to his pit that Brad and Jeremy suggested.

[@rubenquintero1301]

@EvrttGrn wouldn't know never heard of the guy

[@Sharky762]

@rubenquintero1301 Matt Carriker from DemolitionRanch and "Off the Ranch" channels. The BBQ fest and smoker rebuild are both on the Off the ranch channel

[@rubenquintero1301]

@Sharky762 wouldn't know never heard of the guy until my people from chuds and mad scientist came on his channel

[@xtreemej7]

It was awesome to meet you and Nick! The sausage was amazing!

[@Erob1727]

Nice. The struggle is real when making sausage. Great video. I appreciate the time you take to do these. God bless.

[@kbuckley]

Talk about a real sausage party.

[@abideoutdoorservices]

Dude just watching you with that little stuffer was painful. Good on you for locking down and getting them done. If it were my luck, I’d find the missing ring 10 minutes after the last batch. Lol

[@jphmann]

The sausage at the event was my favorite!

[@cooper5741]

OMG 😳 you guys are amazing 🤩 How cool it must be to do this with all your friends helping out 👍

[@brianschneider5292]

I'm excited to see Ethan hanging out. Love both of your channels!

[@Buford_T_Justice1]

This is one of the most epically savage acts of cooking I have ever seen. You’re an animal Bradley.

[@MadPick]

WOW! You guys are STUDS! That is a TON of work . . . I'm so impressed.

[@scott729]

That's awesome, team. Looks like a lot of fun.

[@guinnessfrog]

That’s awesome and insane at the same time, you guys are jamming man!!!

[@solman93]

No boot snakes were harmed in the making of this video! 😂

[@jimmy2thymes916]

16:55 pure gold. God bless Bradley & Bones for doing this but Evan is my spirit animal in this venture.

[@kevingebert4316]

Looking forward to the follow up video!!! Yah no thanks on stuffing 1000 of them in a 5lb stuffer. I got a 33lb and that'd still be 8 or 9 fills. Whew! Admire yer dedication.

[@bobwhisenhunt7085]

Great job guys. Smoking sausage today.

[@JohnWoodward-r2b]

And you still linked every single one individually. Thats mad patience🙏🏻.

[@danvasarella8735]

Well done! That's so much food!

[@tangpau93]

Dang you beat me. I made 350 links last week. That is the most I have ever made. Congrats for a half ton of sausage. Looks amazing.

[@gfhfresno]

That's too cool. I'd love to have a need to make 1000 sausages! So, what's next?....hmmm maybe a BEEF SHOULDER CLOD????

[@ericayoder2436]

That's soooo many sausages! I like how you edited all the cuts 😂

[@punkstitch6988]

I had no idea the amount of work you put into making the best sausages I'd ever eaten in my life. Was great to meet you in Boerne. Can't wait to get another pic with you!!

[@benjamincobb4168]

I left a comment over on Cook Well w/ Ethan today saying you two should get together. Glad to see y'all are likely working on something!

[@Dan-pp8oy]

I always like your videos and look forward to the brisket cook!

[@tylerp4390]

Hell yes man. The sausage was great as was all the rest of the food. It was awesome to meet you brother. Looking forward to next year!

[@zekebones34]

Gotta be a record for most Weins touched in a day, congrats!

[@chriscrist911]

Dang... Would have loved to been at that event! Great video

[@anthonyhineline875]

Good luck at the fest. Everything looks great 👍

[@mbjam359]

Its cool to see you and Jeremy jehawing with each other.

[@realmgrows5134]

The festival looked awesome.. if I worked for a company that cared about America. I would have been there.

[@sheds]

I've never wanted to attend a sausage party as much as I want to attend the Chud Sausage Party. Lookin Good! Also, I loved seeing Ethan there, I just bought stuff to make his wrap on Lavash bread, but I'm making it with smoked meat!

[@Edward-xj4mp]

Awesome video, been waiting for the desperado videos to come. Two thumbs up.

[@KdotK1D]

I’m impressed

[@orional1977]

Matt, aka Demoliton Ranch? Awesome!

[@jabawockee199]

Good lord! That’s a LOT of ball tickles! If you know, you know.

[@Holden-uf7]

Hey Chud, do you think you could make a video on everything your “not supposed to do” when trimming and smoking a brisket?

[@Nameless-x9r]

Pumping out the videos lately

[@SariYuliawati]

That good you makes with modern mesin

[@aaronsautter4872]

Makes me wish I lived in Texas so I could drop in on these events sometimes. Nothing like that up here in Minnee-SOH-tah!

[@AskTodd-v7o]

how long do you let it go in the mixer? I usually go for about 5 min.

[@DavidRaccah]

You, Bones, and Jeremey are beasts! Incredible! The Spoiler alert is making me very nervous for you wonderful people, hoping for the best as always! Thanks for the great content - you guys rock. I hope you and Bones can do a complete show with you guys eating all the craziest stuff in the ChudShop! It would be epic! Safe travels!!

[@SausageKingofCanada]

best of luck at the festival. We have family in town here in Vancouver BC, Canada from San Antonio.

[@southtexasdeathride7667]

Right as you said it 16:12 I was thinking, "Like taking a dump." LOL

[@JuanMotime-yz5pp]

Have fun.

[@SaltyBollocks1]

You make barbecue hilarious. Weird, innit? ✌️

[@dennisschickling2249]

Great Work. Job well done 👏. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@gregory2709]

I have that exact stuffer and it's just fine...for the five pound batches I typically make. That had to be hell!

[@mileskirsch8880]

DEADLY

[@BIGGxDAWG210]

I gobbled up ur sausage, Loved it

[@WilsonsBBQ]

Plumpkins

[@jny78]

Hey Chud I recently went to Bark bbq in Brooklyn NY and had their Tres Golpes Sandwich. I was tasty. I think you should try to re create it.

[@1974billym]

That kind of volume with only a 5 lb. manual stuffer sounds like something like from a Greek fable of a punishment in Hades, like Promethius or something. Wish I could have come out to the Demolition Ranch that weekend. Saw Matt's videos about it and looked like an awesome day.

[@beechermeats9797]

For the algorithms bay bay!!!

[@jimibassification]

Will Dean and Peeler ship a whole cow to SC? That marble is beautiful.

[@larrywarner9314]

Brad you need to invest in a 30 or 40 pound electric stuffer , it'll make your sausage making go a lot faster , I bought one for shits and giggles and the first time I used it my 7 and 15 pound stuffers sit on a shelf now makes life easier when you make sausage for a living.

[@damoose1829]

WoW!!!!!!😍😍😛😛 Very Nice!!! Cant wait to see the videos of the event. Great Job Everyone.👍👍✌✌✌

[@eriksmith4529]

Now i'm interested to see what the potential Chud/Ethan collabaration has to offer.

[@Shidobuz]

SURPRISE ETHAN?!

[@bobhinley5410]

Ok Brad, what do you think about making sausage from dry aged beef? Have not seen anyone do this.

[@gresnid3453]

OMG! @9:30 "You eat sausage" made me choke on my beer.

[@TheJeracuda]

I also suggested Meat Church be invited since he's from Texas as well. I didn't know until you said something that the greatest pitcher to ever come out of Texas was now a rancher

[@vilruthless]

All that sausage reminds me of my college years

[@srbassman11]

Terrapin Ridge Farms Creamy Garlic mustard I’d phenomenal with cheddar jalapeño sausage

[@luisbriseno1353]

Eres el mejor CHUD, un abrazo desde México (GOD BLESS YOU)

[@Silastar31]

Man I'm so envious. Living in Switzerland you can't just get briskets here. I've become a offset afficionado, managed to get one here (a small one though) that does the job, and I would love to try my hands on a Brisket!

[@KCLighted]

Does the ice water shock neutralize a lot of the smoke flavor? Would it be better if you put the sausages into 3 gallon ziplocks and THEN the water shock?

[@JamieStuff]

No. You need to wash off the soot, which is bitter.

[@BenFeldman-kz7gt]

Bradley, Nolan Ryan briskets should be trimmed at 100 mph or not at all!😂

[@keithatkinson7649]

wowsers. what a job Brad. You need a lie down now!

[@christopherbooher9176]

Ok, wait a minute… I love to see the collaboration or even cameos from all my favorite BBQ and cooking channels (Bradley, Jeremy, Ethan, etc.). But then I see Jeremy playing with a tiny skateboard at 18:11. Is that a reference to “skateboarding turtle”?

[@justintc93]

Dean and Peeler is relatively local to me. Would stop in weekly and stock up. Sadly their closest store to me closed to be replaced by a car wash 😭

[@fly1327]

My catering jobs have never exceeded 80 customers. That is impressive!

[@cfuzzkennedy]

Dang man!

[@Jaykav99]

He makes stuffing the sausage look so easy i wanna try it but i know mine wont end up looking like that lol

[@manxology]

In the high weeds.

[@mikemoreno4900]

I’m really sad I cant go to Boerne and see you man !

[@shanen1981]

I did multiple times go Brad!!!

[@taccosnachos]

ETHAN IS THE MF MAN!

[@ericsoderquist3969]

What!! No official taste test? ? 🤗😀

[@richardgoetz8417]

i worked for a local butcher one summer did about 10-15 20 lb batches every day little place very busy

[@dwaynehagle7445]

Wow! !,000Gal 's Big!

[@RussianNightmare]

Damn, Jeremy is getting a little BBQ belly...

[@rking913]

I wanna know if Rose's Chicken is gonna make a showing in the shop

[@SHADETREESHACK]

👍👍🤠

[@wax444amazing9]

Dude weldone mate. All the way from Dubai

[@gourdbox]

Braaaaaaad

[@EricLofland]

Dang, with a 5 pound stuffer? I wish I could have loaned you guys my 15L electric stuffer

[@zoltan_natloz]

Hey, at least you get to watch movies while you're making sausage! Is that blazing saddles on the tv??

[@remivandenham6821]

Nice 😋😋👌👌

[@BigBwana69]

Have you tried just filling the casing and then twist every other one. It’s a game changer. Check out Duncan Henry he has a great video explaining the process. Will save you a ton of time twisting every one.

[@robertlafferry3455]

Oh snap you’re next to a Thai spot. Go get sone tiger cry sauce. It’s great on everything.