Smoked Smashburgers! | Chuds BBQ

[@Jdcie]

How is your dog's comedic timing so perfect?? That last bite was perfectly executed. Get this pup a movie deal.

[@UltramaticOrange]

Like the "Air Bud" movies except it's BBQ.

[@gstation7960]

The official taste test will always be my favorite part 😊

[@devonport1978]

“Not generating much heat with the wood”. Sounds like you’ve been talking to my wife.

[@Cray2TheZ]

LMAO! Good one 😂😂😂😂😂

[@lbd2tf281]

😂😂

[@davecarr5892]

Comment of the day

[@thomaskloszewski]

@@devonport1978 NOW THATS WHAT I CALL A GOOD ANSWER.

[@ryannickell3549]

Dying.

[@dixter1652]

looking good... we have been doing the same but with a tri tip from HEB ... after the grind we mix in some onion, cheese bits and cut/diced jalapeno to the meat for more flavor... toast the buns with mayo and the same sauce as you use...

[@robertgruen2088]

I grill burgers (and just about everything else) over 80/20 charcoal & hickory nut husks. They impart a strong but mellow flavor rather quickly. Bonus, if you have a hickory tree they are basically free.

[@wfodavid]

Love this original stuff. Love It!

[@JuanMotime-yz5pp]

Thanks Brad, great recipe. I'll be trying this soon.

[@pwread]

I made sausage this weekend and added some dried minced onion into the mix instead of onion powder. Gotta say I was pleasantly surprised. Thanks for the inspo!

[@Shamagantu]

Life goals: fly to Austin and hang around the ChudShop until they feed us.

[@JimOHalloran]

Yup, that's fairly high on my bucket list too :) Although, I'd be happy being able to go through the freezers. Brad must have a mountain of uncooked burgers, bread/buns, left overs, etc in a freezer somewhere. Imagine having your pick from that lot!

[@TheRealBobBasher]

Yesterday I used a similar method for Juicy Lucys. Started them on the smoker and finished them on the flat top. Guest Raved.

[@leighhill9185]

They look awesome Brad!

[@johnruplinger2449]

Awesome creativity and techniques! Well done!

[@WisconsinSirens]

Nice seeing Brooke on here. Keep her on your videos

[@OluBadejo]

So - I typically do smoked smashburgers by forming the patties, putting them on a rack and then smoking them for about 2 hours at 225F and then giving them a sear to finish them off. They get a nice amount of smoke and an ok crust. I'll have to give this method a try to compare.

[@mauibuilttjb]

I love how in the scenes late at night, you can tell Brad's had several ice cold Miller Lites based on his little tipsy drawl.

[@manxology]

Austin. Explains everything.

[@danger7dan]

I love Brooke’s shirt

[@johnbowen5336]

Paint that wall 18% Grey. I bet you could simply marinate your chuck roast (vacuum packed, of course) in a Worcestershire Sauce/Liquid Smoke combo overnight before grinding and get awfully close, if not better. You won't, of course, which is why I love your channel. 😁 Don't beat on Bones! We love Bones. Bones is awesome.

[@DavidFlores-kq5hz]

you may have already thought about this but cut it up in pieces first, freeze then smoke. more area for smoke absorption.

[@threengcircus]

Looks delicious! Could you fold smoked tallow into the beef when you grind it? Maybe that would be easier

[@davidrl41]

Grinding smoked meat?! You are insane! - and I LOVE IT!

[@b-radkisuke8773]

Would like to see Guga try this experiment. Great concept smashed to charcoal

[@chilecayenne]

Another fun video...I like the ideas on how to take a new slant to a burger.... I wonder if using the smoke tube with pellets might make it easier to smoke the meat without the heat? If you're into taking ideas....if you could come up. with a good day to do gyro type meat or the like on a spindle/rotisserie, without it all falling apart as it cooks and you try to slice off the charred parts as it cooks...that would be GREAT!! Anyway, thanks for the great content...looking forward to what's next. PS> I'm working to try the brisket boudin today!!

[@cmaddog]

Awesome recipe. You could try smoking 1 chuck, and a regular chuck, that should help them hold together better. If the cold smoking is denaturing the myosin causing it not to stick together.

[@chriscrist911]

Really creative, and if you buy your own buns it's a fairly easy cook.

[@rickmoore]

Have you ever made a rendition of Martin's potato rolls? those would be awesome with this burger!

[@Puddletuggin]

What is the board sanitizer that you use? You mentioned it a standard commercial spray on sanitizer. I’m interested in purchasing some as well. Thanks and keep up the stellar videos!

[@markwindholz816]

What about using smoke tubes for cold smoking. I use the tubes when I smoke cheese. Place a tube on the firebox side.

[@johndawkins9913]

I sear burgers and steaks in smoked tallow on cast iron to give smoky flavor. That way is easy and delicious. I’m interested how this compares.

[@Cray2TheZ]

That looked AMAZING!!!

[@uniballoutlaw]

well when you do paint the back don't go too dark because then you and the grill disappear, maybe a sage green or medium grey

[@edwardrice146]

I do reverse seared burgers on my Traeger. next to live charcoal, they are my favorite

[@mannkitchen]

Yes.

[@Stan_L]

Great video! Thanks for sharing.

[@garytingler3222]

Great looking burger. Just ordered the burger smasher.

[@EvrttGrn]

I wonder if you did a larger plate and then the small plate if it would have held together better. These still look better than any burger I've gotten at a fast food joint.

[@edwardjacob5392]

Man, I could almost taste that burger it looked so good!

[@Dashawn.B]

Need Elk, Venison or Lamb burgers next.

[@xyzero1682]

You can try mashing up your ground beef into a paste to make it hold together better before smash/grilling it. You don't want to make mashed-beef for a thick pub style burger as it will get tight and firm as well as lose texture, but smashing them thin negates these characteristics. Good video regaurdless.

[@bertandbuckscott7808]

Like the dehydrated onions :)

[@gfhfresno]

Have you jeard of the "vortex" for weber kettle hot crust on burgers and wings with smoke flavor

[@jeffflynn5454]

Yes bringing the smoke to the smash. Thank you for this. I've been thinking about doing something similar but your way is way easier.

[@UltramaticOrange]

toss in some powdered milk to help the bind?

[@ScienceGuyRoy]

Nice! Sounds great!

[@kajagoogoo9613]

Return of the boot snake!!

[@cup_and_cone]

I know it's sacrilegious for the offset guys, but if you buy a pellet smoke tube you can cold smoke in your offset with no worry of cooking the item you're cold smoking. Just stick the pellet tube on a couple logs elevated off the bottom for good circulation.

[@mercury187]

in a traeger would i put this under the drip pan where all the pellet dust collects? i was thinking I would put on the upper rack with a pan below to catch pellet dust falling, or even on the traeger grill grate with a piece of foil below to catch falling ash making clean up easier.

[@PWNHUB]

One of my favorite channels, don't get me wrong love Guga, and the Mad Scientist but I gotta admit if I'm looking for actual recipes to try I'm more likely to do something you're doing lol. Except sausage haven't got that experimental yet.

[@JimOHalloran]

I bought a couple of packets of Nice and Plump sausage starter in Chuds Black Friday sale last year. Super easy to make sausage with the starter mix, and makes amazing sausage too! I use the cellulose casings, because the idea of natural casings weirds my wife out (she has no problem with store bought sausage though), and they're super easy to use. Just load them onto the horn dry and case away, never had one blow out, they seem pretty tough..

[@arkyhunter2750]

Looks awesome.

[@sameotoko]

Awesome video, as always. Wouldn't smoked cheese be a lot smokier than cold smoked beef before grinding? Also, Wouldn't the smoke flavor be more objective on a gas griddle? Keep it up, man. I'm a huge fan

[@sakostwwy1903]

If you don’t have a meat grinder, do you think you could smoke the frozen ground beef in the same way a few times? Then form your patties, freeze them and smoke thaw them and smash away? Just thinking maybe maybe 10lbs of smoked frozen beef patties to pull out whenever the mood hits ya for a quick burger.

[@kennybaumann2117]

I wouldn't try it with store bought ground meat for several reasons, the first being the invitation for bacteria to grow at temps above 40°. I can't imagine ground meat with all of the available surface wouldn't take long to reach that temp before it absorbs much smoke flavor. I do as others on here that form patties, freeze them, thaw them slowly on the smoker and finish on a hot griddle using smoked tallow or sear over an open flame. That's a reverse sear method that produces, what I would assume, to be a very similar flavor profile. I do burgers like this all of the time and they are crowd pleasers. If you really want to boost the smoke flavor, add some shredded smoked cheddar to your ground beef. Fantasteic!!

[@felixestridge8594]

Do you wear the white Crocs only for recording the content here? I have been wearing Crocs for just over 20 years now. LOVE them!

[@scottpeterson4887]

looks great

[@Crazywickd]

I'm definitely giving this a try, but all I have is a smoke tub for when I cold smoke cheese. I understand this is your first time trying this, but do you think using a smoke tube and a tub of ice (like you did) could work and still be able to stay in the safe zone?

[@kingjameson1318]

Love what you do bubba !

[@eddiematthews1405]

Render your wagyu brisket fat trimmings while smoking your briskets, then use a couple of tablespoons of the smoked wagyu tallow in with your mince for burgers and it’s absolutely delicious!!!!

[@JohnnySandwitch]

Love it just like all of your videos! Can you do another Texas style hot link from scratch video?

[@allieandbo]

The effort is very admirable to say the least. I can only imagine the flavor notes this thing is giving. Very nice. Side note: as someone who doesn't have access to Martin's Potato Rolls anymore, it saddens me just a little that you can probably buy them at your nearest gas station down the street yet choose to go through the process of making your own. Yes, I'm jealous.

[@garryhammond3117]

I think you have captured the Holy Grail of burgers Brad! - Cheers! Probably an obvious question Brad but... ...Why not cube them up first before smoking to get smoke flavor on more surfaces?

[@naterivers6107]

I think it would be really good to do the cold smoke, and then make thick boy patties, like 6 or even 8 ounces and then cast iron sear it with some butter. I can't imagine that sucking at all.

[@thebigv8644]

I would just throw them (chucks) on frozen to start with. Then let them only come up to 30° in the cold smoke before throwing them into the sealed bags to let the smoke settle/mellow over night.

[@jim73challenger]

Are you using MAP gas to start your coals!

[@joelblair8339]

Yum, I need that burger in my life.

[@Br3ezyTV]

BEST CHANNEL EVER !

[@Dadzilla2]

Looks pretty tasty, I think the only thing I would prefer different are the onions on the grill.

[@pesser]

Ohh man this looks Epic

[@PreatorRaszagal]

Those are some tasty looking burgers! And double "pat it dry"! 🤘

[@geno9112]

Love Brookes t-shirt!

[@mattstraight8179]

Gr8 smoke, Gr8 grill, Gr8 Scott Bones!!! -Str8

[@toddpower4674]

Get a smokai Works excellent loads of clean cold smoke.

[@modified89]

Love it.

[@mkwillert]

Burger sauce recipe? 🤤 Ha, did the JB Weld make it into the burger sauce? Thanks for the ingredients, can I get a little help with amounts?

[@dwaynewladyka577]

Those burgers look great. Cheers, Bradley!

[@trianglegent]

It'd be interesting to do a side by side of this method with some raw ground chuck that just had a little liquid smoke added.

[@buckimmel3159]

Cheat code.. get your coals right and wood so you can put a cast iron pan right in your fire box. Super fast, sear both sides. Smokey, crusty.

[@matthewuzulis5016]

Great idea not sure how often I see someone investing that kind of time. I only see 2 possible scenarios First is a family BBQ or something like that where your gonna be making up a lot of burgers. Second is if you eat burgers at least once a week in the summer. Then you can make up a a larger batch and freeze some for later on.

[@mikeprescott7658]

Why not use your new Yoder? Smoke tube and turn the fans on.

[@matpeden7731]

G'day. I do a cheat version of this one. Smoke some beef fat and just mix it with some lean mince. Works a treat!

[@jwigley3835]

You could just do regular smash burgers and then only smash cook one side and then throw them into the smoker 200° with heavy smoke for several minutes. I flame char burgers often over high heat on a Weber and then convect them and throw a small lump of hickory or cherry on the coals and then choke the air down until 160

[@xtreemej7]

Looks like a great burger. Wish I had known ya"ll were selling merch.

[@lucascady4992]

Sound's interesting?! 🤔 Let's go! 😮 Snake in the Boot!

[@chriswalls5831]

Take 5 of them bring on the fries 🍟🍟 xl

[@SuperPfeif]

Awesome

[@beauranheim8694]

Would smoking the meat chunked work?

[@kirkchatwin6160]

Shit gotta love the dedication for a smoked burger 👍👍👍

[@C-Mah]

Run a smoke tube into a little dorm fridge.

[@underourrock]

If the grill unbolts and is bent up, it can be unbent if the metal hasn't been deformed too much. The hard part might be figuring out where it is bent, but do that and you'll save yourself a fair amount of money and save some time I imagine.

[@Shamagantu]

Super glue?

[@24kachina]

Super Glue! Fantaystic

[@robbieharper9883]

End of October flying in to San Antonio driving to Fredricksburg.... any good BBq there? Coming from Savannah Georgia.

[@thomaskloszewski]

I think most people put too much stuff on their burger. Your burger is making my mouth water. Where can I get a CHUD GRILL???

[@bdubya2443]

Break out your massive wallet

[@thomaskloszewski]

@@bdubya2443 REALLY???

[@bdubya2443]

@@thomaskloszewski $1900 USD......

[@elliotttampa]

Pretty sure if Killington or mt sunapee had these… they’d be way busier!

[@mornescheepers3649]

Awesome!!! And there was a snake 🐍 again!!

[@mitchg5809]

Cook some game meats! Leg of lamb, elk roasts, bison, the like!

[@maxmcgar5732]

Chud, the package one of those chuck roasts came from said wagyu, they better have great marbling, so probably more of a 70/30 burger

[@cbk1232]

Now I’m hungry.thanks

[@matthewcarey7323]

Your patties are just to perfect looking for a smash burger. LOL 🤣🤣

[@magnuslasses8958]

If you let the meat sit in the vacuum seal on the fridge for lets say 7 days then it would probably have blended more with the meat for an even better smoke profile 😉

[@haydenpulchinski4836]

dry aged?

[@ayottend]

Use a cold grill, and one of those smoke-wands (perforated metal tube) and no main fire. Should let you smoke without cooking the meat before the grind.

[@robertlopez6430]

Maybe cut it into chunks and freeze then smoke. More surface area. Also, chances are your surface was in the danger zone. Even if the center wasn’t. So might as well go for flavor.