Smoked Pretzels and Beer Cheese! | Chuds BBQ

This week I try using my offset smoker as an oven to make an Oktoberfest favorite, pretzels with beer cheese! This cooking experiment turned out better than expected, check it out!
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PRETZEL RECIPE
473ml Warm Water
30g Softened Lard
20g Barley Malt Syrup
25g Yeast
720g Bread Flour
20g Kosher Salt
BEER CHEESE RECIPE
250g Camembert
200g Brie
75g Boursin Cheese
150g Softened Butter
1 Small Shallot
Beer
Paprika
Salt
Pepper
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►Thermometer
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►Lye
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►Mixer
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►Pretzel salt
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►Chef Knife
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[@BrandonMobley614]

7:15 the guy in the welding helmet shotgunning a beer was very wholesome.

[@redoorn]

OctoberFest.

[@The3DPrintingWarrant]

Guy enters frame with a wielding helmet. Shotguns a beer 🍺. Classic!!

[@neilomac]

Clearly a method for keeping those pesky boot-snakes at bay.

[@bluegunshooter9823]

Hi! Nice try! I'm amazed that it works so well on the smoker! I have some tips for you (because I'm a master baker): Water for the dough: cold! Pretzel lye 3% before you dip the pretzel in the (cold) lye - put them in the freezer for a few minutes (until they get a "skin" (dry surface)) - and dip them in the lye a little earlier (before they reach 100 % rised) - then they will be even better!

[@jxff2000]

Master WHAT 😂

[@BadischBigBaitFishing]

Hi Bradley, Robert from Germany here. Bretzeln or what you call Pretzels is one of the easiest yeast dough recipes we have. It differs a little from your recipe but I can garantee the result will blast you away!!!. First of all, I do have a BBQ catering, I make Bretzeln frequently as part of my dishes or as so called "Laugenbuns" for my Pulled Pork Sandwiches. Now for the recipe: 1kg bread flower (german flower type 550), 21g of fresh yeast or comparable dry yeast, 50g of butter, 600ml whole milk, 20g salt. Take warm milk an combine the ingridients. You will have a fairly tight dough. Let it rest for 30min. Form balls (approximately 100g each), let the dough balls rest 10min. Flatten the balls and form rolls. Let them rest for 10min. Form the Bretzeln (length 80cm). Let the Bretzeln rest for 10-30min. It is appriciated to have a skin on the dough in order to get the lye (german Lauge --> Laugenbretzel) sticking on the surface. Wash the Brezeln (pretzels) in lye (caustic soda 30%) sprinkle Salt over the top. Bake for 20min in 200 degree Celcius. The same recipe applies for lye buns. If you have questions, get in contact via www.badisch-bbq.de. Best regards and I love your channel

[@Drew-di6nt]

I’d like to see a Kolache with homemade sausage vid!

[@ChudsBbq]

I like that idea!

[@conradgideon2960]

you prolly dont care but if you are stoned like me atm you can stream all the new movies on instaflixxer. Been binge watching with my girlfriend during the lockdown =)

[@justinaugust6611]

@Conrad Gideon Yup, I've been watching on InstaFlixxer for months myself :)

[@francisalec610]

@Conrad Gideon definitely, been using instaflixxer for since november myself :D

[@jamesparrett8224]

Yes I’m from Texas and live in yankee land and when i say kolache they think it’s some sort of pollak desert

[@schW3De111]

Leaving a like for the awesome beer bottle lid. Gotta get one of these

[@schW3De111]

... and then the Cockburn cameo. And then Obazda... this is my new favorite video on YT :-D

[@jamesdelaura5469]

Interesting......and I like it!! Great different video!

[@737diesel]

shout out to the Cockburn Shotgun cameo!

[@linawhydra8510]

Obatzda is some of my favorite spreads :) Reminds me a lot of my childhood and I still love to make it!

[@wannabesawyerwatt9922]

Just came across your channel, what I see so far is awesome and have subscribed to it. keep up the great vids

[@ChudsBbq]

Thanks, will do!

[@jefferymack7507]

Awesome video!

[@ranger2055]

You're awesome dude!! Love your videos!!!!

[@logang865]

Awesome recipe video. I got my first offset not too long ago so could you maybe do a video on some tips and things to look for when cooking on an offset for more consistent cooks and smoke

[@funfunstuie]

Somewhat Ironic that the real Oktoberfest in Germany is over by the start of October. It's great fun if it ever happens again I recommend a visit. Also nice to see the cutting board got some love.

[@dondiesel1100]

My favorite channel

[@gregoryhouser3950]

That matte black kitchen aid is sick

[@xavierdeluna1432]

Nice idea!!

[@BBQPyroFriends]

As Bavarians we approve! 🤘🔥

[@matthewsmiley745]

Love these videos man keep them coming. Any chance we could get a smoked bagel video?

[@invertsph5555]

Ohhhh very niceee

[@peytonforeman6288]

Great video!

[@2005Pilot]

Nice Job!! Pastrami Next!!

[@jordaningram2293]

You should take a shot at making "Chicago style" BBQ. A little bit like Memphis but with a chi town twist. Would love to see your take on a smoked Italian beef sandwich

[@kirkatkins6154]

I bake all the time on smoker some favorites to try Bacon cheddar jalapeño cornbread Triple fudge brownies Sweet tater casserole

[@agonybrian]

you can also use baking soda instead of lye

[@lynnshirley8729]

Cool video

[@64mrobie]

I'm 58 years old and not embarrassed to say that I still cackle like a 10 year old when I hear a good fart. The pretzels look delicious, too. Between Chuds and Guga I have all the entertainment I need. I ❤ Chuds!

[@DBlank72]

Guy shitting on himself there at the end was epic! 😂😂😂

[@jasongrinnell1986]

Why hell yeah!!!

[@michaelcalimano9331]

have a video building that Chud table you prep and have those burners on

[@pilotlang1]

Good Times my friend!!!!!!

[@jamesbrandon8520]

Where did you get that awesome bottle topper that looks like a stein lid

[@bradk3670]

Have you never scene Fight Club?! Tyler knows all about Lye. You need vinegar to stop the burn lol

[@moosestache1769]

Watched the pork belly video. Then this. Easy sub, nice!

[@IzzyEatz]

I think you should cook a huge turkey!!!!!!!!! Smoked turkey is amazing!!!! Gotta brine it 🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃

[@rbagley66]

I think I know that guy with the welding helmet??? So I am not the only dumb ass to pick up something hot right out of the smoker. Look great.

[@stefans6658]

Have anyone tried meat grinder attachment for kitchenaid stand mixer? I'm planning on making small batch of sausages, and trying to decided between metal grinder attachment and regular grinder.

[@michaeldauria4386]

Have you ever thought about making Jalapeño beer cheese dip for the pretzels?

[@ratethetoast]

SAWYER AND NATHAN!!!

[@jeans3490]

How’s Carl? 🤷🏻‍♂️

[@trueshot40]

Great video. Where did you get that black mixing bowl for the stand mixer?

[@GrizzAxxemann]

I was wondering where the hell to find a flat black kitchenaid...

[@bdbelsher]

I didn’t see the key ingredients below...beer list and quantity to accomplish pretzel baking task!

[@fishkillerchris]

Pellet grill?!?!?? *clutches pearls*

[@davidambriz608]

Pastrami Brisket please!

[@stevepereira8898]

You need to add an outlet under your table 😜🤓👍🏼👊🏼

[@hogg_hogan2588]

Smoke some beef birria or al pastor 🙌🏼

[@kilo-da-great8799]

Pizza in the offset

[@RaiderGraf]

Is he the brewer at Live Oak? Such a cool place

[@dubehigh]

How about cheese inside the pretzel, just a thought

[@fishkillerchris]

How could you NOT put flour on your nose and scream “SAY HELLO TO MY LITTLE FRIEND”

[@TestingPublicSchoolWater]

My 9 year old daughter is disappointed for the lack of snake in the video. Otherwise A+ material as always.

[@tkauffman23]

I would be really interested in a breakdown of the knives you have in your roll. Always interesting to see what everyone uses

[@ChudsBbq]

check out my previous video all about my knives!

[@crisworkizer]

Nice rip Bradley😁

[@krazytrip3150]

the girl with the Saint Arnold's beer knows what's up

[@nickvantwillert1]

I saw a kamado joe there in the corner 😏 what is your experience with the kamado? greetings from the Netherlands

[@gingerchris]

Loving the black Kitchen Aid. Do you have any plans to do any videos on that Kamado Joe that made a brief cameo?

[@ChudsBbq]

eh maybe in the future, but not a top priority

[@darkgreen9098]

Who called Shotgun!? 🤣

[@KLGB420]

Mmmmmmmmmmmmmmmmm!!

[@ValmorWD21TERRANO4WD]

Isto deve ser DELÍCIUS! Vou fazer!

[@johnbowen5336]

I can't help but feel that you were a little too sober for the subject matter! Nicely done regardless.

[@jm92gt03gt]

Where did you get the cap for your beer?

[@taccosnachos]

He said it in the video, México

[@blue_mundo]

www.amazon.com/Oktoberfest-Party-Favor-Bottle-Stein/dp/B009ZXFCGU/ref=sr_1_8?dchild=1&keywords=german+cap+for+your+beer&qid=1616519031&sr=8-8

[@TdSharp]

Where's the link for hinged lid for your beer?

[@TdSharp]

Got a little further into the video and got my question answered

[@outnumberedbbq]

www.amazon.com/Time-Beer-Stein-Metal-Bottle/dp/B00MWTIPPE/ref=sr_1_3?crid=1SZV4N035SXR6&dchild=1&keywords=beer+stein+bottle+cap&qid=1602637806&sprefix=Beer+stein+bottle+%2Caps%2C190&sr=8-3

[@michaelamykels6605]

My ?is where where did you get the bottle cap to make a 12oz stien bottle

[@outnumberedbbq]

www.amazon.com/Time-Beer-Stein-Metal-Bottle/dp/B00MWTIPPE/ref=sr_1_3?crid=1SZV4N035SXR6&dchild=1&keywords=beer+stein+bottle+cap&qid=1602637806&sprefix=Beer+stein+bottle+%2Caps%2C190&sr=8-3

[@garygaither8263]

👍👏👏🙂

[@HappyQuailsLC]

How did I miss the smoking part??? It was the whole reason I was watching this... to find out how to smoke them and using what?

[@jamesdean257]

Where can we get that peppermill?

[@ChudsBbq]

It’s called the peppermate! Check out the link in the description

[@jamesdean257]

@@ChudsBbq Whoa that was fast, especially for being 4:45am. Lol thanks man!

[@skreuz1]

So anyone considering this recipe - not sure about the pretzels - but the cheese dip SUCKED! Sorry, but this is the second Chuds BBQ recipe that I have made and followed the directions to the tee according to what is listed and what the video shows - what came out was disgusting and basically inedible. I purchased high quality Camembert and Brie and got the Borsin just like in the video. Not cutting the brines off is a big mistake. The final product was chunky and had the worst mouth feel. I put it in a processor to try and smooth it out, it helped a bit, but the brine chunks are always there. The final flavor was tart and had little to no actual cheese flavor that you might want on a pretzel. I re-watched the video many time and what was in the bowl at the end of the video - I'm not convinced that it was the concoction that was made during the video. I did find it interesting that basically, it was mixed up like it was so simple and then all of a sudden there it was at the end looking and tasting wonderful. Would loved to see a follow up video and a step by step process, because clearly something was left out. Also did some research - multiple (I finally stopped looking) recommend a very young camembert cheese so that the flavor isn't strong and tart (imagine that) and not a single recipe that I saw called for a camembert AND a brie. Real fumble.

[@DanPoe5566]

Amazon link to the lye is busted

[@Soke1y]

i really really..... no really need that beer bottle top

[@kyleathearn1908]

Join the Chud Club on FB! facebook.com/groups/2606328682991108/?ref=share

[@ProDetailLLC]

Managed to get thru a whole cook without that pesky snake crawling in your boot