Scratch Made Bologna! | Chuds BBQ

[@Clintnorth1]

I just want to say Brad, you are the best barbecue/food content creator on KZbin in my opinion. You make really interesting stuff, you put a lot of effort into the food you ever make, and its never click bait-ey garbage. I genuinely want to try out for myself the majority of the recipes that you produce.

[@leomckeen1108]

Absolutely agree with this 🙌 such instructive, down to earth and lighthearted content. Makes me smile 😁

[@christianburlingame4956]

100% agree

[@leomckeen1108]

Literally one of my top three go tos when I'm feeling down, wholesome content with great cooking advice. Even if I can't accomplish half the things he cooks I love the content. Makes me smile, go outside and cook something folks! And be kind to one another, life's too short for anything other

[@brandonwilcox3307]

Never once in my life have I felt the urge to find, consume, or make bologna... UNTIL TODAY. Gold as usual, Chud.

[@kjhuncho4631]

You don’t eat bologna?

[@brandonwilcox3307]

@@kjhuncho4631 Nope. Never have.

[@chrissakin3877]

“Tastes like prison” 😄😄😄

[@chuckbyron3826]

That got me too.

[@fredproctor6973]

Lmao!!

[@Nothing0873]

Haha, best line ever!

[@kim-lusteenkamp4866]

Alot better than expected 😂

[@thebigv8644]

Almost pissed myself!!!😂😂

[@johnreeves8156]

" I do it just for the experience" A phenomenal statement. I think that's partially what it's all about. Both chubs look great. It looks like something I would be interested in trying, just for the experience

[@madmexican2801]

When I cook something complicated and people wonder why, this is an awesome response.

[@Grizzlox]

I feel like bologna gets a bad rap because it's been considered "cheap food" for so long, but generally it's actually a very tasty, versatile deli meat that deserves just as much respect as any other.

[@danielkennedy5602]

I for one love bologna and would love to buy whole rolls to experiment with more than just smoking and traditional or fried sandwiches. My wife and when we first got married, our go to was always fries bologna egg n cheese sandwiches with crinklecut French fries.

[@capt_ramius]

Now we need the Lebanon bologna version.

[@johnhurlbut]

I love that you're super honest about why you made it and that it's certainly not an every day thing. I do long for the days where you put the ingredients in the list AND I know you're trying to sell your sausage kits too. Fine line to walk. I appreciate you no matter what! Thanks!

[@getyershells]

I had a friend from Alabama going through a rough time that was living on my couch for about a month. We had dinner as a family and always invited him to eat with us. He opted to eat bologna sammiches on white bread with Kraft singles.

[@archiboldterwilager2563]

I never would have known how much I needed homemade bologna sandwiches in my life without you man, I just stumbled onto this through a quirk in the algorithm and I think I'm here to stay

[@whayes1282]

I really enjoy watching your channel and I share it others who enjoy BBQ. Like I've said in the past, you were born for this. Keep up the good work Brad.

[@matthewbragg9463]

I love the consistency of your intros. I always mouth what you say as you say it (This is some "MEAT", "Pat it dry" ect...).

[@jsmith8393]

Hello from Japan. Thank you for all of the great videos!

[@C-Mah]

Looks good. Old school spread is running through the fine dia: pound of bologna, half a medium white onion, and a hand full of baby dill pickles. Mix with miracle whip, salt, pepper, and garlic. Makes a great spread.

[@nalaselbats3525]

Amazing just made my first bologna last week and it turned out super tasty

[@bbqlvr6137]

So cool! I’ve been waiting for a bologna vid and Chudley killed it!!! Fried bologna sando are the best! Thanks Brad! 👍👍👍

[@Ae-ne5iy]

Thin slice bologna, room temp salted butter, on soft slice bread is so good.

[@Ae-ne5iy]

Not toasted. So nomable

[@JayleePotter]

That looks realllllly good! It's great fried with eggs for breakfast too!. I've never watched anyone make Bologna, but now I must..

[@phlacoe]

I like the hanging feature of the Chud Box

[@davidhalldurham]

Emulsion sausages like hot dogs and bologna are definitely labors of love, but it's delicious.

[@MrIslandlogger]

Dude..seriously you are just legend man....love your stuff!!

[@ChiliPepperMadness]

Interesting! Loved to see this for the experience alone!

[@Thoroughly_Wet]

As someone who has worked in industrial meat packing i can tell you that fiberous casing can and will pop/split. Only difference being thats at a rate of about 200 pounds per minute. Ill also say as a person in quality assurance your chub would be rejected to last acceptable check, reground, mixed into another batch and stuffed again. But thats to meet average customer requirements, that thing is definitely 100x better than anything made industrially.

[@tristanschultz1163]

Hello from your neighbors here in New Mexico. Awesome video.!

[@TiredOfApathy]

This content truly deserved a like and subscribe! Labor intensive and fantastically done sir.

[@marc_Peterson]

Dang. This must be a 3 day long process. Lots of work with editing and smoking. 😮. Amazing Brad ❤

[@chriswilson4317]

I’m definitely doing it tomorrow! Trying to figure out what stage to make and he answered it!!!!👍😀

[@SFJonesBand]

That was easily your most humorous video to date. Thoroughly enjoyed! And now I need to make bologna too!

[@caronin]

I've never watched anyone make Bologna, but now I must.

[@ryancorsaut5177]

If you add sauerkraut or red cabbage to that sammich. Yup. Life changing.

[@paulprosser16]

I love bologna....that looks so good!

[@narbekalantarians6269]

Very cool. Mentioning olives or pistachios made me think of mortadella or olive loaf.

[@DavidFSloneEsq]

Yes. In Bologna, folks have been known to put pistachios in their “bologna”!

[@danvasarella8735]

Lots to learn in this video. Like I've been wondering about post grind meat temperature for a while now. Thanks

[@brwhyon]

Whipped up a ten pound batch of chicken bologna a couple weeks ago, not ever buying deli meat ever again. Also made some Back Bacon, 5 pounds and 5 pounds of deli Ham, Yumms !

[@907jl]

That looks realllllly good! It's great fried with eggs for breakfast too!

[@Grizzlox]

My grandma ran out of hamburger and ground pork, but she already planned on making a lasagna. She layered in bologna and just told us, "If it's gross, we only have to eat it this one time." 😂 It wasn't that bad. I would eat it again

[@sgg8970]

Oh man I could wade into t hff at bologna roll! Looks so good!

[@Meister1551]

You hit it out of the park with this cook.

[@mikesherman1523]

Welcome toooo, Chuds BBQ!

[@ScuffShuffleBBQ]

I can't wait to try this!! Love me some Jail House Sandwiches!!

[@TheAnomaly0]

I really enjoy it when you make your own breads.

[@larrywarner9314]

Brad I know everyone does things differently, I make my bologna and I do the same thing as you but I do the water suvee first and when the internal temperature is rite I'll take it out and smoke it for 45 minutes to an hour and then ice bath then it hangs in my drying closet for about 4 hours then into the refrigerator overnight then onto my meat slicer mmmmmm good stuff.

[@fredhuff3677]

Finally!!! A reason to use the Cuisinart 20..yes 20 cup food processor I've had for years.

[@jstaffordii]

Wow and I thought I was crazy buying the 14 cup model

[@rmbettac]

Your vids consistently make go-hum food topics fascinating. Now I want a bolog sandwich.

[@1luv4j]

Dave's Killer raisin bread, bologna, fruit goat cheese, coleslaw with cabbage red White, carrots shredded, apples cubed, raisins, avocado mayonnaise, high quality mustard, and red wine vinegar.

[@Ahglock]

Next try Lebanon bologna. Pennsylvania's gift to the bologna world.

[@RumandCook]

Good stuff Brad! 🍻

[@five12man]

Watching creators like you is preparing me for homesteading. I can't help imagining grinding and smoking subsistence deer or boar. Good on ya, looks delicious!

[@Walt1119]

Yes a lot of work, BUT,,, that grilled smoked balogna sandwich looked killer!!!!! Thanks so much for sharing with us!!!!

[@bobcarn]

I was snacking on some bologna earlier and, no joking, I thought "I need to check sometime to find out what the process is for making bologna. I think I want to make my own." I forgot about it and sat down to check some youtube out and this video was in my listing of recommendations! The universe is telling me I need to make my own bologna!

[@dixonlegrande]

I knew it!! I saw that log sitting next to your full rib cage and brisket. Thought to myself - “he’s making bologna!” Btw i absolutely love the bologna at Hard 8 in Stephenville, TX. Thank you for showing us how!

[@richardturk7162]

First time I tried smoking a small chub of bologna I used a rub and it was way too salty. Two days ago I smoked one with no rub and it came out fantastic. Used mesquite and some hickory just to see what the flavor would be and like I said it was fantastic.

[@robsander4065]

Dude you’re hilarious and this looks awesome. Definitely starting to follow you!

[@MrBolognaTony]

It's been awhile since I've been on the channel....Bradley never disappoints..."How you doin?" 😂😂😂

[@kennethdodd-ll9qo]

Very interesting video thanks for making this

[@hankcogburn2600]

Chud cooks anything.

[@tayk385]

Best looking bologna I have ever seen.

[@craigwilliams1073]

That my friend is the Best Bologna in the world! No questionable ingredients!!!

[@donpace6405]

You are so Talented what a great Chef.

[@wells1784]

Finally!!! Just need bbq sauce and throw back on the smoker to thicken up the sauce!

[@castlevaniaking5]

Definitely interested in one day making my own bologna and will return to this video when I do. I love bologna and even the prepackaged stuff is fine by me. I can only imagine how amazing making it myself would be. Side note question, would a stand mixer be able to handle the emulsification step instead of food processor?

[@keithkamps77]

Awesome, i love the boars head Bologna we get up here in the North East.

[@zworm2]

Some classic video here! Very interesting and Moist too. Enjoyed it! I have made some sandwich meats in a simple meatloaf pan. So don't be timid! Now Bologna!

[@michaeldehart648]

Would never have guessed! I grew up on bologna and pork and beans, and occasionally fish sticks. I can relate!! Yeah, I'm older than dirt.

[@josephkordinak1591]

Gotta love a fired bologna sammich. I have made bologna a couple times. I have never emulsified it. I just do a double or triple fine plate grind. Olive loaf is always a good option.

[@tankerd1847]

Grilled bologna sandwich was what my dad made for breakfast the first time I went hunting lol.

[@ryank3294]

Fried home made bologna yum :)

[@pa1ntjepeenstra109]

From the Netherlands I allways watch all of youre episodes Love the variaty and the humor , also the skills Keep up the good work man , its apriciated (probably tons of spel faults , don't care 😄)

[@Texas4x]

That same recipe would make a mean pickle and pimiento or olive and pimiento loaf!! Looks good Brad!

[@kevinstewart7636]

Mr Chudly! That fried baloney sandwich took me back more years than I prefer to remember. I dont have the equipment to make my own, but brother, I need to head to the deli as soon as I can!

[@squared512d]

This looks so good, I definitely would love to try.

[@rogerwilliamson1380]

You’re killing me! I guess that’s gonna be my next project whenever it cool down.

[@nayac.4788]

Dude , a Champion juicer is the way to go for homogenizing that meat , it works just like a meat grinder and comes out a beautiful paste with the peanut butter attachment

[@vaughnmilburn6966]

I have made bologna many times and i just keep passing it through the meat grinder through the smallest die adding ice cold water until it becomes emulsified; however, you have to make sure to not overwork the proteins. My family has been producing our own meet products for over 60 years. My father even forged a smaller die just for hotdogs, salami and bologna to fit his grinder. I have since done the same for my gringers and i use the same grinders as you. Just a suggestion, drop the good processor. We did not have food processors 60 years ago and our bologna was fantastic. Try a small batch to see how you like the method. I appreciate you Brad and love your videos and have learned many things! Sorry for the long comment.

[@BenFeldman-kz7gt]

Nice! “Gourmet toddler food”!😂 I love to eat it everyday and if you ask why I’ll say: Cause Chud BBQ has a way with B-O-L-O-G-N-A!👍

[@kylechapman710]

Wow. You topped it this one. Awesome dude. And yes you are the best and my fav 👌👌

[@bradcampbell624]

Holy Shiite that looks Great! My favorite sandwich growing up, with a slice of American and some Arby's sauce... Thank you

[@SuperPfeif]

Super awesome video and cook man.

[@raymondwendt6205]

Looks great.The last sammy needs a fried egg in it. Lol. Made bologna numerous times. Just run it through the small plate a second time. Works fine. It's worth it if you like to eat healthier. Make mine from scratch, not mixes. And for hunters it's a great use of venison.

[@RichardCranium321]

do Blooming Bologna BBQ burnt ends PLEASE!

[@donaldsmith5641]

I make homemade balogna also. Slice it ¼ inch thick and fry it. A grilled egg and cheese with fried balogna sammich is awesome for breakfast.

[@Cynthia-mg7nw]

That's a good name for a new product chud chub rub🎉

[@bugpumpermcgee8291]

Literally the ad before this video was for “beyond meat” lol

[@lonnieswafford4833]

Strait fire......awesome video

[@msirilla]

"tastes like prison," LOL! That made me subscribe. Good job, by the way!

[@high5626]

Oh man… Bradley… I’m salivating!!

[@shawnmaver797]

Finally !!! Someone made it.

[@wakeuptoBlessings]

After double-smoking, can you vac seal and freeze??

[@randallcounter2966]

What about Mortadella or olive loaf? Why not. You are definitely inspiring.

[@mskiara18]

May I ask if this is easy for a beginner? I am new to this process but always wanted to learn

[@rphillips1217]

CHUDLEY! Thanks for this! I'm going to riff off of this a bit and make NJ style Pork Roll (Taylor Ham). Most of the recipe is the same, except the pork roll adds a bit of Encapsulated Citric Acid to get that tangy flavor. Can't wait!!

[@jakepinegar4650]

Awesome video!

[@tonycaudle]

Yes I remember sneaking a peek of the bologna in a previous whole rib video

[@alcalc8938]

The downside of using the food processor is all the air it puts into the meat. 2 passes through a 1/8" die does a de ent job. 2 passes through my CNC made 1/16" die does a great job. I make a ton of homemade hotdogs and bologna, both ring and Chud Chub style!

[@alansmith2162]

6:54 "Whatever temp it gets up to today." .... so... for Austin in summer... you're rocking at about 250F? :)

[@josephtilitsky1268]

Could you do a mortadella version of this?

[@frankthetank9741]

Gonna make this for my kids!

[@dnfd737]

with out watching the answer is YES! its worth it

[@maxmcgar5732]

I used to work in the Walmart deli, people always asked for pickle loaf(bologna with pickle) or olive loaf, and once for garlic loaf I think is what he called it, make any of them or a mutant hybrid

[@glennmcdonald4557]

I've never made or smoked bologna but it does look fantastic. I know your a traditionalist but I've never seen a chud rub brisket. But I could have missed it.

[@samuelsmall8449]

You’re just playing with my emotions. I love a bologna sandwich. Great video.

[@williamwhite1997]

I ❤ Grilled Bologna, cut extra extra thick with a whole slice of sweet onion, melted cheese, couple pickle slices, mustard on a toasted burger bun. Honey hush!