Stuffed Pinwheel Steaks! | Chuds BBQ

[@davidmarcoux3575]

Best bbq channel on the planet my friend !

[@martijnbuunk]

Pin wheel this 😂

[@Johnnieeboyy97]

I completely agree!!

[@jamesscallyiii27]

2 of my favorite KZbin channels, Chuds BBQ & Bearded Butchers, love the content

[@raymondwendt6205]

Many years ago, at a fancy restaurant, I had a butterflied pork loin rolled up with these ingredients. The mushrooms were finely diced and they used parmesan. I asked. It was cooked whole. They served you a slice with like a Hollandaise type sauce. It was delicious. I've since recreated it with the pork loin and skirt steak. OR.....ground beef/venison or chicken/turkey and smoked it like a fatty. A creamy peppercorn sauce takes it over the top!

[@44signman]

not just a bbq guy. a CHEF

[@spicelandsmokeandsear]

Need a Chud and Bearded Butchers colab cook with something they cut themselves and Brad turns it into something amazing. Maybe with some cross promotion of theirs seasonings and Brad’s.

[@SilverFoxCooking]

Man, you scored a really amazing knife!! Pinwheel looked amazing as well.

[@argemy]

I stuff it with sun dryed tomatoes, basil and mozarella cheese, sometimes a little parma ham too. delicious!

[@em21701]

When you butterfly a steak (or anything else) bring it to the edge of the cutting board so the knife handle hangs off the table. Not exactly camera friendly but with your hand 1/2" above the knife you want to be able to control the twist of the blade as well as the angle. I made hundreds of these back in my meat cutter days. Ours were filled with spinach and provolone. I like the duxelle addition.

[@jamesgalbraith5011]

We eat that cut of steak a fair bit, I believe we call it Bavette in the UK. It’s very affordable, and if it’s from well raised beef, cooked rare, and carved against the grain, it can be absolutely fan-taste-ic!!

[@charlie25brown]

I made this about a year ago and used your pesto recipe from your beer can chicken video. Seasoned with chuds SPG and layered the pesto with sun dried tomatoes and mozzarella cheese Smoked until about 115 and then seared hard to finish it off

[@originalsource5856]

Thanks again, Bradley! I love making pinwheels with flank steak, but I always had trouble rolling it. I tried hammering it out with a meat tenderizer, that was a fail! Now I know that it must be butterfied. 👍

[@TheBigburcie]

Absolutely do some collabs with Guga. I could also see this method done with provolone, prosciutto, basil and sundried tomatoes in the roll.

[@southernoutdoors1862]

That boning knife is 🔥 I need a link!!! I love that grip

[@rchuyck]

Looks outstanding, love the way they came out. Thanks Bradley!

[@efg1311]

Entertaining and an A for effort.

[@michaelcarufel7496]

Always amazed to watch the BLAZING hot trivia but the cutting board stays pristine.

[@aromachocolates]

The trivet isn’t doing the cooking. He’s heating the pan off camera and then bringing the hot pan to rest on the trivet so we can see the process. Always amazed at how many people don’t get that little bit of common sense.

[@judgemybbq]

Well that's an ouchie!

[@kennethcarroll2993]

You rock the house, bro! Love your work!! I sure hope I'm in the top 10!

[@mikelombardi7204]

Brad love the creativity and this channel! You’re doing the damn thing my guy!

[@gfoster3434]

Bearded Butchers has a great video on their version of the pinwheel. Cream cheese, spinach, diced bell peppers, sliced mushrooms. I've made it several times. Y'all should collab.

[@Holden-uf7]

THIS IS CHUDS VIDEO, NOT THE BEARDED BUTCHERS VIDEO. HOW DARE YOU😡😡😤😤

[@pesser]

Cry more​@@Holden-uf7

[@gfoster3434]

@@Holden-uf7 🤣

[@markwindholz816]

That Montana knife they gave you is a $350 knife. Hard to get knife. They are always sold out. One of the best boning knives out there. I'm surprised tho. Bearded Butchers brothers always use the Victorinox knives.

[@bierbrauer11]

You got me seriously throwing down on my Weber, love this channel!

[@PapaFixit]

Ricotta, feta, or Mexican crumbly cheese works nice with the spinach. Romano sticks laid in the roll doesn't completely melt so it's still there when you serve the steak.

[@damoose1829]

Looks fantastic Brad!!!!😛😋😛

[@kellyb7321]

I tried the fajita steak pinwheel that Babish did a while back. Onions, bell peppers, fajita seasoning, and cheese of course. They came out really well. Highly recommended.

[@hntbambi]

Nice job! If you want to step them up a few notches, use ribeye cap. Outstanding!

[@sintoxic]

The sous vide idea sounds amazing! The cheese would be a bit weird, but still!

[@JeremyKnowles-cl1si]

So many options for making that and yah the pork one definitely needs to happen 🍺

[@nytehaunter7297]

Great video !! Net time do a favor of my dads AP hilly cheese steak /skirt steak pinwheel!! Btw may help if you put cheese on just before the baby spinach will make the roll a little easier!!

[@narbekalantarians6269]

Those look money, def gonna try making it

[@joeyoliver504]

As someone who loves the program but also someone who loves bourbon (I see you with that ET bib) can we get an episode of a bourbon inspired recipe? Or a series because I know you like your kentucky hug

[@Klesso8449]

I love both MKC and Bearded Butchers.

[@PapaFixit]

I've cooked the log whole then sliced to serve. It's very good that way too.

[@pesser]

Thanks. Where is the pan from, please tell me i can get it in the U.K Love your videos man👌🏽

[@sbkd00mz]

Looks good man. Would love to see a pork version. Maybe some roasted hatch chiles, a rub of chorizo spices, queso fresca inside or an amazing queso drizzle on top afterwards.

[@caseybarnett8708]

I’m definitely making this tonight!

[@victoriaschell2225]

I would love to see you do an authentic pork green chili 😊

[@Kharzon]

Pinwheels with onion, mushroom, garlic, parsley, bacon and some muenster.

[@tommanning7337]

HELL YEAHHHH!!!!!! 🤘🏻😎🤘🏻

[@andrewr2650]

Looks amazing!. I know its sacrilege but getting a chunk of Swiss cheese and grating it would probably make rolling easier than using slices

[@ericjchastain]

It helps to put meat in freezer before you wrap it all together and inside cooks more evenly.

[@Jedi_CVO-RG]

My wife makes something similar that I grill but we don’t cut it into individual steaks before grilling. Hers has a filling of shredded potatoes, pepper jack cheese, and some other stuff browned up in a pan then rolled into the flank steak.

[@A.R.T.D]

Ribeye cap would be amazing 💪

[@RichardRodziewicz]

Looks really good

[@ethan5.56]

Guga better answer on sous vide everything ❤😂 great video

[@montygardner6232]

Jalapeño popper stuffed flank streak. Jalapeño cheese beef bologna

[@1202jazzman]

Some smoked cream cheese instead of the Swiss might be a tasty alternative.

[@robertotorres9219]

Hey Dude! Have you heard of “Matambre”? It’s an Argentinian version of a beef pin wheel (either poached or grilled) but so, so much better. You should try it out! I highly recommend it!

[@Sir_Gonzo]

Looks awesome!

[@daver7178]

Go Tuscan next time using that flavor profile as an overnight marinade and wrap with feta and spinach. Ditch those mushrooms so the meat is the main show!

[@ChristopherLund-v9y]

Roasted red peppers. Great flavor and color

[@24kachina]

Nail clippers!

[@JW-rg6rg]

Easter egg 😂, surprise 🎉

[@Crazywickd]

I absolutely love your channel. I have learned so much. You've simplified the recipes and techniques that the novice cook can really understand and follow. Thank you so much. BTW, do you have a link or the name of the little tins you use to put your spices in. I had some glass ones but unfortunately they broke and now I have 1 😢

[@sashsydfreak13bpp]

Looking good!!

[@beechermeats9797]

For the algorithms bay bay!!!

[@dwhunts]

The flies... The flies... The flies...😢🤢🪰🪰🪰🪰

[@domaniccook507]

Brad, what is the chuds metal ring on your board you cook with man. Is it a movable induction thing???

[@pilotlang1]

Love your recipes! Except this one! LOL!!!

[@dennisschickling2249]

Nice Work. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@scottmaccaferri]

Need to try this recipe looks fantastic as usual! Bearded butchers used to praise the $30 boning knife from victornox they have used for 30yrs. Now they are pimping $350 boning knife. Just not practical for us peasants.

[@nmu28]

This looks great

[@CreigDudley]

Looks very good

[@TMac0925]

For when your protein needs a nail trim before cooking!😜

[@fluideight]

Been a while since I've tuned in but you're still in great form. Need to catch up!

[@GeeknProud]

Vinegar leg to the right!

[@SuperPfeif]

Awesome!

[@wakeboarder10121]

How about a pinwheel tri tip? Maybe slice it two different ways because it’s so thick and do a chimichurri style filling? Just spit balling here, and yes I’m from Cali.

[@MDS1213]

This is a great channel. Think I would have shredded the cheese though...

[@hunterace1994]

Chud Day!!!

[@tjazz89]

Ok hear me out.... bbq rouladen. a nice smoked beef roll stuffed with bacon mustard pickles and onions with a rich brown gravy and some bread dumplings or spaetzle... I'll leave that here for thought.

[@Espio90]

Greetings from Poland

[@24kachina]

Fan-taystic!!

[@Cray2TheZ]

Nice!

[@RancidVomit360]

I love to see different You Tubers that I follow support each other! Love Chuds BBQ, Love Bearded Butchers!

[@nahu96744]

Do you think you would do a wild game meat series? Deer, Elk, etc???

[@briancoleman9330]

Should name this the Texan Apple lol

[@BigWood76]

Pork pinwheel aka a Porchetta!

[@petedandrea8463]

Shouldn't you slice it on theround side?

[@marouli6]

This is some MEAT

[@randy129]

Bleu cheese would have been good in that mix

[@stevenla359]

Bacon!!

[@glennmoore6968]

Try it with a tri tip instead of brisket.

[@DoremiFasolatido1979]

Bacon? Either in the pinwheel itself, or wrapping them up on the outside? Like, for inside...Steak -> Cheese -> Bacon -> Veg. Then roll it up, secure it, and slice it as normal. Or make it as normal, then after slicing into steaks, wrap bacon around it and then grill 'em off.

[@Trinifood]

I liked this. Would you use skirt for this also?

[@seannevin5086]

😍

[@justinyoung11]

Stuff a tri tip steak next

[@mcdanieldarrell3746]

Pat it dry!!!

[@ck_sidekick8306]

Shoo fly! Don't bother me.

[@martinflores7354]

At13:30 a bit stretchy

[@williamvale4687]

Comin up

[@alexis1156]

Have you ever tried to do a no trim brisket and see the results?

[@davidfrankhauser1666]

I’m probably the only idiot that was so into the cut pile of meat that I tried to swat the fucking fly!

[@davidgrimes4726]

Um I wonder if butchers hate the phrase "Uh oh I butchered it" 🤣

[@tm6067]

When are the Chud grills shipping?

[@jonarse]

Chicken Bacon Ranch pinwheel

[@chaddombeck]

4:37 9:09

[@omarhemmings7593]

Man loves you channel but question. Why are the toenail clippers in your knife pouch 😂😂

[@jonathan8337]

One thing you may want to mention on any of these “pinwheel” type of dishes as that they shouldn’t be eaten by any older people or those with compromised immune systems. The outside of the flank isn’t bacteria-free like the inside of a muscle. When you wrap a flank, the outside is now on the inside and cooking it only to 120-125 isn’t going to kill those bacteria. Yes you’ll probably be fine. No, most people don’t need to worry about this. I’m just putting it out there so people can make an informed decision.

[@blueenglishstaffybreeder6956]

Can you explain how that hot plate works please, like how it gets hot simply on top of your wooden block without having to be plugged in, cheers

[@petedandrea8463]

It's just a pre heated trivit. No magic

[@WastedTalent-]

The pan is preheated on the set up to his left. He just uses the trivet to put the pan on while he throws stuff in. Then he goes back to the gas burner to cook. That's why you never actually see him do the full cook on the trivet.

[@jaytreschl256]

I'm surprised you didn't smoke whole then cut

[@Mistrfister]

First, and im hungry

[@MeltedFace707]

How's your chef's callus doing? :P Assuming this took place after the big event with Demo Ranch