The Proper Way To Celebrate The 4th! | Chuds BBQ

[@jerryk9266]

Now THAT took a lot of work; 3 times grinding and chilling, twice busting out and then cleaning the grinder, twice doing the same with the stand mixer, once for the sausage stuffer, let alone prepping the peppers, kneading, proofing and baking the buns, smoking and then grilling the dogs. Any one of those tasks is not overwhelming, but the time and effort commitment to all of them is pretty remarkable. Happy 4th, Brad.

[@lovecafe5693]

😅😊😊😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

[@davidpetrus1748]

yes that is alot of work especially all the cleaning in between i know i do it quite often but it sure is worth every minute of your time to know your not eating pig lips and assholes

[@500dollarjapanesetoaster8]

@@davidpetrus1748 The lips part isn't so bad if you consider that cooked skin provides a nice, unctuous collagen that adds to sausages. The *holes can stay out tho... It is a bunch of work, but I do batches of sausages which can last several months. About 10-20 lbs at a time. You can get that done during the weekend. The chili can be made ahead a gallon at a time and either be frozen or pressure canned. That way you're down to baking the buns and re-heating everything else. Yes, it is some discipline and effort, but clearly worth it.

[@dylnfstr]

​@@davidpetrus1748I do love some pork pucker holes 😂

[@SilverFoxCooking]

I don't think I have ever craved a hot dog as much as I am right now! Happy 4th of July!!

[@2guysandacooler]

That was a smashing Chili Dog!!! Congrats Bradley!

[@zachary9009]

I'm over in the Houston area and the flies are particularly bad this summer here too... That being said, flies have never ruined my time cooking. Happy 4th!

[@thecarnivorecurmudgeon]

Yes! Just made your beef hot dogs from a previous video a few weeks ago and everyone loved them. Keep em coming Bradley!

[@lexwaldez]

1. I love your channel - you are just the best and you've really taught me a lot 2. FOGO really is great charcoal - tried it today after going thru all the stuff I had stored in the garage this spring; it really is premium 3. pork belly is our family's new spirit animal - did one last weekend to make sure I had the smoker's fire, temps and time figured out & threw one on this morning for company

[@LakerTriangle]

Try: smoke a pork belly then let it cool. Slice and use like "bacon" (pan fry or grill) on a good grilled burger.... 🤤

[@jlpami]

OMG brother, please keep doing your videos!! First of all I really learn so much watching these, but secondly I just absolutely love the way you put these together with the education on how to make hamburgers and hot dogs and everything else, but also how you make it look fun by adding in all the humor!!!

[@alexhodge9288]

I love watching cooking videos an being like wow that does look killer. Then evan comes in and is like yeah this is really that good

[@VincentTactical]

That looked amazing. I would have added some yellow mustard and it would’ve been perfect.

[@rmbettac]

You’ve outdone yourself again! For the 4th I made your Beef Back Ribs recipe, but I was running late and they got eaten before I thought to take pics.

[@Notso_super_mario]

The chilly recipe would be appreciated! I keep rewinding to count😂

[@S1L3NTG4M3R]

HAPPY 4TH CHUDS BBQ!!!!

[@jasondavid6319]

Chuds seeing you use Wellers made my day that's all my dad drank and what I grew up on.

[@scottd143]

Thanks for the work that went into making this video. You are truly a master of your craft. Plus a smoky Weller 107, you deserve that.

[@macEboy]

You sir, just motivated me to make my own hotdogs! Thanks for your recipe and technique. All the best to your family. Cheers Mac

[@stevenzwolinski3047]

Couple rolls of screen and a stapler, the flies can stay outside ❤😂 Happy 4th yall

[@BigMcL4rgehuge]

Happy 4th Brad, I'm doing some Chiavettas chicken quarters on the weber kettle today! Classic Buffalo favorite

[@Jason315NY]

Doing the same, cpl chicken halfs

[@MrWillowbeard]

Another use for leftover brisket as well! Excellent video!

[@Splintermill]

Fine job, sir! All that homemade goodness topped with some “hoowhite “ onions!! Happy 4th!!!

[@yankeejade]

Agreed! Smooth not chunky. I grew up on the W coast and I'm temporarily living on the E coast and I honestly can't get my head wrapped around this damn chunky chili (sauce) on their hot dogs out here 😱😱 Thanks Bradley for another awesome vid and Happy 4th!

[@clayphares3822]

The best part of your videos is your entertaining. Love the videos and have tried some recipes and turned out great. Keep up the Great Work!

[@907jl]

That looked really good, but now I feel like a hack! We did dogs for the 4th as well, but store bought tube steaks, store bought buns, 'merican cheese, BBQ sauce, and pickled onion. At least the onions were homemade! Happy 4th to you!🍻

[@benwagoner9741]

Perfect video for the 4th of July! Happy Independence Day, Chud!

[@chefcoreycooks]

Your in video commercials are the only ones that I watch all the way through 😅

[@Keasbeysknight]

I like evan being around for opinions and on the live chats.

[@Oddzilla51]

I'm from Detroit and we've got some of the oldest and first coney dog places and I have to say that I would have zero problems eating that chili dog. Good is good! Doesn't matter where it's from or how it's made! And I agree, I hate coney sauce and chili that's just glopped on a dog and it goes everywhere! Granted, it's good for mopping up with fries afterwards but I don't want to feel like I need to hose down after eating. Great video!

[@BudgeG80]

Nice little flex with the Weller Antique 107! I’m jealous! Dogs look great btw! 👍🏾

[@sly2kusa]

Happy​ 4th!!! 🇺🇸

[@fishstickswithnick8100]

When you pulled out that Wellers I fell even more In love with this channel. Are you into drinking whiskey?

[@johnbowen5336]

The only thing I would do different is add some mustard. Mustard plays VERY well with chili. Which you made outstandingly, by the way. Skyline and Gold Star could learn a thing or two.

[@LakerTriangle]

Grew up in Detroit so nothing beats a Detroit Coney dog mustard and onions only!

[@3820jack]

I see that you have replaced your glass Kitchenaid bowl! I also noticed that you kept your arm on the mixer when mixing. Looks good!

[@duanewente457]

Only thing I can add is.... try Yuengling lager or the "Flight" from them. More American and deliciousioso. Cheers brother 🤙

[@DingusMcGillicutty007]

I really could’ve used this video yesterday 😊. Had the same reaction with the edible collagen casings. They don’t/can’t? stand the direct heat of grilling or griddling. The casings split, the split shredded ends curl up and burn very quickly. My observation.

[@hooiebooie]

I commend the bourbon choice sir! The antique 107 cheers

[@TheBeardedMadman]

i love how you do your own sound effects. Woooosh!

[@artrosales8070]

"It's just elevated junk food." Love it!

[@cotefishing]

Hi Brad, I would like to see you cook a chuck roast then wrapped in foil boat held overnight and a home made gravy.Aka pot roast but smoked.

[@WRYouTube326]

God Bless America! Well done sir. Looked fantastic.

[@ZidaneDaMan10]

new favorite bbq channel

[@gords1001]

Happy fourth of July from England.

[@garryhammond3117]

Yum Yum Brad! - Happy 4th! - Thanks! - Cheers!

[@imowgrass]

How much mace, coriander seed, celery seed, and marjoram?! I don't see a recipe anywhere. Thanks!

[@danecaveman]

Awesome work! Is that an induction add-on to your butcher block?

[@PrincessBubinski]

you are so new england! cutting a bun on the top. God bless you for not using beans!!!!

[@creativemakes8219]

Great vid as usual. Love your recipes and you’re personality it’s brilliant. Question……. I don’t understand how you cook on that disk on your wooden worktop? 😂 gotta be camera trickery right?

[@dexter255]

Man that looks amazing! Love the videos! Happy 4th of July! Freedom!!!!

[@BrothersoftheGrill]

Happy 4th from across the pond 🇬🇧

[@brandmarky]

I need to see all beef corn dogs!! Maybe fry in tallow?

[@gbouley1]

🙌Great video. Smooth chili is the way to go.

[@aymen7533]

Can you make an episode about sausage casings varieties, please?

[@sweetchildofnine6677]

I grilled some new York Strips on the Weber. Medium rare, just how I like it

[@clworthington91]

For the record... We need a deeper dive into that cooked and ground beef chili vs water and beef method. Just sayn if you haven't had it "roake's" in Oregon next time your oot and abooot 😂 it's life

[@alkalk8938]

Casing tip: to keep natural casing almost indefinitely just keep it in purified salt, actually kosher salt works fine too. If you store it in salt, very little water, I mean very little water, it will last perfectly for 5 to 10 years.

[@Docdug]

Nailed it! And an excellent 4th of July video Cheers Doc

[@johnhollis2565]

How does the pot trivet work? I have seen it twice in a video and you’ve cooked on it. Very interested.

[@hhernandez0520]

What is bread recipe measurements?

[@Zaral7]

Happy 4th Chud & family!

[@b-radkisuke8773]

That was a lot of info!! Want to try that jumbo dog

[@210pitmasterjoey]

Well said - “ the satisfaction of being right “

[@JohnAllmond-zd7ur]

One day I will try to make my own bread and hotdogs but you make it look so easy and Smokey and juicy and plump and delicious love all your videos thanks

[@Stan_L]

Great video! Thanks for sharing.

[@CosmoCanCook]

Happy 4th!!!

[@chrisnash7306]

Happy 4th of July everyone..im bbqing baby back ribs bacon wrapped hotdogs and a whole chicken..mmmm mmmm mmmm have a fun night

[@fly1327]

Excellent from scratch! Wow.

[@timr135]

Chili pepper? Maybe an Ancho, Passilla, or maybe an Anaheim?

[@beechermeats9797]

Looks deliciously delicious!!!! For the algorithms 🎉

[@Montisaquadeis]

Onion, cheese, and chili sounds like a chili dog to me. I personally put the cheese between the bun and dog myself so I can see the chili and onions on top

[@mymoney9234]

Another Gem...thanks

[@budfahnestock2418]

i'm thinkin you need to do a casing experiment with your super basic 2 or 3 ingredient sausage

[@TheFreeBeard]

Ooh, you got that Tillamook Cheese. Great cheese!

[@johnclark4410]

Would love to see a video showing sausage making us king kitchen aid attachments

[@SandersChicken]

Tillamook... man of taste

[@lordnastilus5947]

Puttin my Chud knowledge to work today Happy 4th!

[@SuperPfeif]

Awesome man, happy 4th

[@ahmedambz9160]

Happy 4th of July

[@derekwyden2983]

Happy 4th, brother.

[@brianveestrom6784]

Happy 4Th of July!!!

[@kennyangel]

Maybe as American as it gets but ... as a German: A sausage in a roll (without the Chili) ... well I think that's on us. Will do this recipe at my summerparty on 5th August, thanks!

[@andrewpropst787]

Jealous you were able to get your hands on the “nice and plump” mix….hoping I can shortly too

[@butopiatoo]

Sorry, no hot dogs here. Smoking my first brisket in a Franklin PK smoker. Happy Independence Day to all of Chud Nation!

[@ramontorres2828]

I’ll take the official taste tester’s opinion 😊 happy Fourth of July, and thank you

[@Trumpetmaster77]

Fantastic happy 4th!

[@freightdawg6762]

Excellent

[@tagals513]

I see you are trying to perpetuate the magic trivet haha

[@MasonMena]

Happy Fourth!!! 🎉

[@seanathanq]

How are you boiling stuff on a butcher block? I looked through all your previous videos and maybe I missed it but I don't see anything explaining it.

[@Prm2770]

He has a burner and tortilla press right to the side. He just sets it on a trivet on the block for the camera view. I went down the same rabbit hole to figure it out!

[@jerrychastain8567]

Really needs a squeeze of mustard and that would be perfect!

[@ShibbyImpalaShibby]

What is that metal Chud ring you magically warmed up the pot with? What wizardry is that???

[@GW-sc1rl]

It's just a trivet, the pan is heated on a burner off camera.

[@pushyeater1235]

NOTHIN LIKE A GOOD FLYDOG !!!!!!! LMAO

[@centarisky2185]

Whenever someone puts on the red hat, they become afraid of snakes!

[@C-Mah]

Ol' brisket gravy

[@jimmydean1147]

After seeing this, I’m going to make venison hot dogs this hunting season

[@vetlager4765]

I was looking at your chud box. Do you ship to Minnesota?

[@brianwarren2202]

If you’re going to eat any sausage or hotdog right away, do you need the curing salt?

[@MrRilarios]

You need the curing salt for the cold smoke, but if you are doing "grinder -> grill -> mouth", you don't need the curing salt.

[@danielmiddleton8173]

Holy dishes created to be washed during this masterpiece!

[@Dana-ie2bh]

What do you think of the Original Tommy's Chili flavor Bradly?

[@bighouse6120]

Top notch I wanna get me some

[@jasonburetta8496]

pardon my ignorance, but how does that Chuds metal trivet get heated up?

[@Chris-wp3ew]

Fantastic Chili Dog!