Smoked MeatBall Sub! | Chuds BBQ

[@ChudsBbq]

Thank you Helix for sponsoring! Visit helixsleep.com/CHUDSBBQ to get 20% off your Helix mattress. Offers subject to change. #helixsleep

[@azzybaby]

Great Video, awful sound for some reason , hope your well

[@tomtrevett9914]

Good work Brad. Your butcher block table violates the laws of physics somehow. The dough you make never seems to stick to it. Anytime I put dough next to wood, they fuse. I know it’s just a flour thing, but you rarely have to do that.

[@TheGreatestJuJu]

Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…

[@Stoic_Alien]

if you look past the video, you can just see this is the happiest man ever living his dream. cooking, with his woman and dog next to him.

[@TheBigburcie]

Brooke's enthusiasm is always a great review. She absolutely loved this one.

[@jwm1222]

Darn right, this is a meat channel (with a minor in bread baking). And I'm here for it all!

[@rob_v_nj]

You get a major in meat and a minor in bread. Chud U!

[@pesser]

Any one else getting audio static ?

[@ToinoeCompanhia]

yes

[@NeroZashi]

yes

[@azzybaby]

Yes

[@JohnKit88]

I did some welding at work, got worried, so unfortunate but it's a relief lol

[@jakeheyer622]

He fixes it halfway through. Good job Brad!

[@Savannahjbo]

when Brook starts making the "chud" noises too... cmon man , you know its good !!

[@kevinmcallister2577]

The only thing that would make me smile bigger than the snake in boot gag, is when you finally smoke that snake! BBQ rattlesnake. Make it happen, Brad!

[@RRW_HomeGrown.Keto.Cookin]

Down for that! Great suggestion.

[@traviswalker8933]

That video should have that gag for its entirety.

[@odinson99m]

Hands down, the best editor in the business.

[@adamodeh6195]

Advice: Freeze the grinder attachments before use since it tends to get hotter as it’s grinding the meat so it tends to cook the meat which results to meat getting stuck to the attachments and taking more time to clean so freezing the attachments will help in making it easier to clean and keeping everything uncooked 😊

[@capt_ramius]

Just here for the “MeAtBaLL mOuNtAiNnnnNnNNn!”

[@andrewr2650]

Its always a meatball mountain, this one is just displaying the meat in its final form. now i need a meatball sub!!

[@kylewenzel3584]

Dude, this one made my mouth water. As soon as this Hurricane is done kicking my ass, I’m making this! Nice work Chudly!

[@mlc5460]

Brad, since you always used to say Italians are so critical, as an Italian I can say I have no issues with this preparation. Meatballs can get cooked many different ways. Fried, baked, added to the sauce or not added to the sauce. I even had a friend in college from the north end of Boston whose family put raw meatballs into a simmering pot of sauce and cooked them completely in the sauce. My preferred style is all pork, flattened out, shallow fried. As for the meat in the sauce, almost all “Sunday” sauces start with some pork or beef product depending on what was hanging around.

[@georger9998]

Hands down the most flavorful balls!

[@raymondwendt6205]

Awesome! My favorite sub. Used to buy them at a couple places, until I started smoking meatballs. They don't get too smokey, because they're not on there long. But, totally worth it. Usually make my own sauce, but not the buns. I suck at baking. Plus, there's a bakery right down the road. Lol.

[@bjmumm]

I made buns last weekend for pulled pork sandwhiches using your recipe for buns. Best buns I’ve had and super easy to make. Thanks for this channel.

[@matthewsweet5232]

Shout out from NH! I signed up for meatball subs for the church luncheon this week so thanks for the timely encouragement.

[@twistedsphere]

good luck!

[@williamlott7612]

I bake crusty French bread weekly in my non-steam injected oven. I have a cast iron skillet in the bottom of the oven and once the oven is at 500 degrees F, I pour a cup of water into the skillet and add the raised loaves. The bread bakes for 5 minutes at 500 then I lower the temp to 425 and bake for 13 minutes. The pan is rotated 180 degrees and the timer reset for 13 minutes after which the bread is done. I also have a spray bottle that I use when turn the bread pan. Perfect four ingredient crusty French bread.

[@mlc5460]

Try ice cubes sometime. I use the disposable aluminum Dutch oven liner to cover round loaves and a big aluminum lasagna pan to cover sheet pans. They do a decent job keeping in steam but still need some residual as they don’t seal up as tight as a challenger bread plan.

[@RRW_HomeGrown.Keto.Cookin]

Man, that looks outstanding!! I saw Costco's version for the first time today, and it looked so good I came home and made Meatballs. Now I saw your video & I'm practically drooling. I'll make up some subs tomorrow. Yum.

[@D0nt_Panic42]

Brad man….Love your videos. Great looking food. You’ve given me so many recipes. I appreciate you so much brother. Keep it up.

[@RaleighJason]

A smoke ring on MEATBALLS? Wow!

[@evanstells]

sub looks amazing.. will you please do a video showing the witchcraft behind your cutting board burner? its the best idea ever and want to build one for my set up.

[@jnorth3341]

I'm pretty sure that's just a trivet, he has a double gas burner next to the cutting board (the chud press is on one of them), I think he just moves it off the burner to the trivet as it's better centered for the video.

[@JamieStuff]

@@jnorth3341 Exactly right. He explained it a while ago on a Chud Chat. Since he uses a one camera setup, it's far easier for him to show the trivet than the stove.

[@evanstells]

Gotcha , that makes more sense. I was thinking it was some induction burner setup that he had cut into the cutting board.

[@jkhelms]

Love your channel. No reason you shouldn't hit 1 million.

[@harrythehorsebbq]

Those hoagie rolls look damn good! Great looking sandwich Brad! 🤙🏻

[@ehstaley]

Chud's gets an instant LIKE as soon as I open the video. Keep up the good work sir!

[@BSUBronco4342]

Yea.

[@adamjohnson7727]

i like when you feed the dog...dog lover....good job

[@alvinseaberry8413]

The hell with perfect sound the damn build is flawless ❤thanks for your time my friend

[@ScreamingSicilian70]

Dude! That looks amazing! The bread, Brooke is right, it looks like the bread emoji 🥖🥖🥖 I'm definitely going to try this one out pretty soon.

[@michaelmiller1109]

Loved the Fleetwood Mac t-shirt.

[@RBCbomber]

15:44 "Champ Lemon! Horses champ!" Jack Donaghy 30 Rock

[@zacheno2125]

Gotta love the innuendos 😂. Another great video!

[@BBQChef]

Love this - I have good success with taking the sauce with the meatballs added back to the pit for an hour to two when using hickory wood.

[@campbikerepeat3862]

We make our meatballs the same way for our spaghetti. Letting the meatballs sit in the sauce makes all the sauce Smokey. You should do a video on that and make the noodles and garlic bread from scratch.

[@thomaskloszewski]

I love your videos and I try a lot of them, but mostly I love the final taste test with the dog .Thanks again.

[@martijnbuunk]

After 5 years of culinaire school and wend up getting my Bakery licence I gotta say those hogey's look very very good. The additional fat we used here in Holland was pork fat in stead of Beef tallow. The portion of mixed flour was a much more heavier and an skoop of rice flour and milk powder wil mellow the dough.

[@Digital_Kyle]

This video gave me an idea for you: Smoked Philly Cheesesteaks. I halfway want to see you do this to know how you would make a cheesesteak roll that would be authentic, as that is the hardest thing to find here in Texas.

[@kelleyhargis9025]

Coming up!... I suggest a smoked Leberkäse on the chudbox. My chudbox was submerged by Helene in Crystal Beach, FL, so I have to do a bit of maintenance on it before it's cook worthy again. Boo me.

[@MomentoMori515]

Wow, this one looks ridiculously good. Maybe I'm just hungry, but either way I'm saving that sauce recipe to try soon. Cheers 🍻

[@adampetzinger7712]

Looks amazing! That bread loaf would be perfect for a Philly cheese steak

[@jeffj2495]

He's nuts! I love it. Is it just me or.....DOES HE talk 100 miles/minute. Holy smokes!

[@PBP20DD]

Smoking the meat balls was perfect idea😋👍, delicious looking sandwich !!

[@mikepomeroy]

I watched your Cuban sandwich video yesterday. Did these get released out of order? More Chuds = better day 🙂

[@helocoastie8274]

Ohhhh heck yeah, now I need to get my meatball sub craving taken care of.

[@TheFishTankChannel]

at 8:00 thanks Brad

[@christianryan1970]

More sauce! More sauce! More sauce!

[@kevtz83]

I watched this video. I wept. That is all. Thank you Bradley Chud Robinson.

[@billypurdy738]

Please try adding mustard and/or pepperoncinis. You won’t be disappointed!

[@darthgbc363]

I've been telling Subway to make MeatLogs instead of MeatBalls for decades. To speed up sub assembly & to prevent ball rolling.

[@wookiebebad]

I love me a meatball sub! Yummy gonna try this for sure!

[@nahu96744]

Everytime Brad says "Balls" take a shot! DBL shot if Brooke says it.

[@wukain6697]

Manscape missed a golden opportunity with this 1

[@Greyskydies]

It’s 8:30 am here and now I want a meatball sub…. 😂

[@ShibbyImpalaShibby]

HAHA I thought I was going crazy from the audio until you got the audio fixed lol. I was like... tinnitus???

[@ringwormsherm]

i love this channel and brad

[@croc_moat2327]

Billions must grill

[@timgunn3670]

OMG that looks Delicious!!!

[@meriosh89]

Hey @ChudsBbq this recipe is awesome! Can you share the entire recipe and process for the bread?

[@timschrier903]

The ingredient amounts for the dough is in the video description

[@meriosh89]

@@timschrier903 yeah I know but I would like to know the process

[@colm_obrien]

Bravo! Defo trying this.

[@ImRmed2]

Still dig the snake in boot gig. 🤘 🇺🇸😎🇺🇸

[@taylorwatson9023]

the only thing this is missing is toast the bread and put some garlic on it then assemble

[@goworkwear]

Great tailgate option in

[@tylerp4390]

Yes please 🔥

[@davidabbs4459]

that is spectacular!

[@papatrad3458]

We need a counter at the top of the screen that counts every time Brad says balls.

[@bzt464]

Looks amazing

[@sebrenathomas7531]

What to substitute for malt? Why do u use it?

[@MrThespian4]

How crazy I made something very close to what you made 2 days ago!

[@jimbopetrella]

Why didn’t the basil go in with the pancetta when the garlic did to infuse the oil?

[@ajvot71]

Meatball perfection!

[@IHazCow]

Toast ya buns! I feel like it resists the sog a bit more

[@Mr.Hooter702]

Flavorful balls. Chud- teeheehee

[@RiggerBrew]

Nice work!

[@jessethabarber]

What kind of burner are you using for tye pan?

[@moncreebrown948]

I'll take 87 of those kind sir. 😂😂😂😂

[@BartPresti]

Still love watching the disposal of those pesky charcoal bags...

[@bradschubert1372]

Absolutely love it when I get notifications that Bradley has uploaded a video. Definitely gonna try these soon.

[@heavyq]

You had me a the letter "S" in the word "Smoked"

[@BabyDiego10599]

Delicious and fantaistic! 😋

[@VokunG20]

Gonna need to check that sound because it is having a lot of small peaks that is causing it to sound like a constant ticking sound in it.

[@hunterace1994]

Chud Day!!!

[@SuperPfeif]

Awesome!

[@lisawoods405]

Best balls ever 😂😂

[@jimmie7787]

I just made a pancetta. Going to make this sauce. With "MEAT"!

[@thommysaraceno2862]

Meatball sub - The "Hang-over helper"

[@heavyq]

Is that a Brian Lagerstrom refference at 10:36? I sure hope it is!

[@kilo3o3]

Damn man I want one

[@TheGreatestJuJu]

Question for Helix: If I don’t like the bed within 90 days.. How would I ship it back? There’s no way I can roll it back up and squeeze it down to fit in box…

[@MichaelWayneChapel]

"This is a meat channel"...SO sayeth the Shepard. So sayeth the flock.

[@jmblazer72]

Shrinkage? I WAS IN THE POOL!

[@ChocoTacoMan]

You make Bones sleep at the Chud shop? Does he get to leave?

[@TheBigburcie]

That would go great wrapped in a fresh pita too

[@Bullet2197]

Is that chud disc an induction burner? Where can I get one? 😅

[@pesser]

Holy moly !!😮😮

[@NJD1997]

to this day I still do not know how he films the magic trivet scenes

[@matthewantonello5029]

why do you cut your meat into chunks to go into the grinder when you could cut long strips that the machine drags down? same result with less manual effort to stuff it in

[@colinaitken9046]

Static, I thought it was my gut rumbling 😂

[@fernandovalentine9650]

Been slacking on the videos lately. Had a mishap with my smoker and have been without one all summer. But I need to keep up on these videos so I don’t lose my smoking game.

[@thomascosden540]

Basil on the sammich? Interesting

[@beechermeats9797]

For the algorithms bay bay!!!

[@slideoff1]

Yummy!~