This Might Be How I Make Sausage From Now on... | Chuds BBQ

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Insta: chudsbbq

►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok

Knives
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►8" Chef’s Knife
►6" Nikiri
►Boning Knife
►Bone Saw

Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer

Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings

Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board

Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level

Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone

[legris]

Dear Bradley, I wanted to thank you very much. Few month ago I quit my job in a startup and just last week I created my company here in France, in the Paris area and I'm gonna smoke some sausages, ribs and briskets. Curiously, these cuts are not well known at all in France and I'm hoping the market is gonna respond well to this marvelous food. Love your vids, man, such an inspiration you are !!

[jxff]

Brad, you’re my inspiration as a foodie and BBQ fanatic. I was in a really dark place for about 3 years and it’s not a stretch to say that your channel quite literally saved my life. I watched you during all four rounds of my chemo, all my hospital visits, and all my depressive episodes; and you’ve made me laugh every single time. For that, I am eternally grateful.

[JaronChatims]

Idk about you guys, but one of my favorite parts of Bradley’s vids are seeing what crazy supplies he’s got in his BBQ tool pouch 😂😂

[brycegoodall]

**FLY HELP** Plant all or a mixture of: lavender, lemongrass, basil, and mint around your table in pots. It’s a natural deterrent for flys. I have a huge problem in my backyard as well and this nearly eliminated them around my food. I’m sure if you had these plants set up around your filming area it would reduce or eliminate them. Also, who doesn’t like fresh mint for a hot summer day mojito..

[Joe_for_real]

Bradley,

I just made my first homemade sausage thanks to your inspiration. The texture and flavor was amazing, and so much better than most smoked sausage you can buy off of the shelf. Thanks to your guidance I ended up with a good snap. I'll be ordering some of your sausage mix for next time to make it even easier. Thank you for the inspiration.

[LwyV]

Chud you are hands down the best foodtuber / bbq'er and inspired me to try so many of your recipes. Keep up the fantastic work man.

[stevemendlik]

Bradley - Since you have the Woodwind Pro you can cold smoke without the pellet tube, you can use the fan from the grill and the smoke box. Camp Chef has a nice video showing how to do it.

[scottd]

Thanks for another great video. Since a pellet grill is my primary pit, I cant wait to cook these

[rupmanisback]

Whenever Brad makes sausages anyone else wait for the 4:06 mark? 😄

[panzerdash]

First of all I'd really like to thank you for your content. With fathers day coming up maybe a series of sausage videos with ideas that we can do. And if i can make a personal request, maybe a sausage involving pimento cheese or maybe blue cheese and caramellized onion?

[LordCowboyCat]

Simple, delicious, and straight to the point. This guy knows his stuff 🤠👍

[theshuttschateau]

choked on my drink when the “snake in my boot” part came in. Hilarious.

[shawntownsend]

I have to say Bradley Robinson is the ultimate T's he throws these reverse flow smokers videos up and then stops and shows us how to make sausage man I'm going through withdrawals I'm trying to figure out how I'm doing mine and it's just not helping to know how to make sausage love it keep up the good work Mister Robinson I'd love to come down there and try some barbecue one day

[brewerfireguy]

The kid with the hat. Best part of the video!🤣

[XBoughtonX]

Thanks for another GREAT video - inspirational as usual, Brad!

[eastindiaV]

You got to combine whatever meats and spices. I like mustard, sage, cumin, and black pepper the best. And Chiles.

And you put that in a casing (pig intestine) after you grind it all together.

Dig a pit on a hill, and line the inside with logs. Make a roof, and bury it with a small hole.

Inside, hang up the casings, strips of meat for jerky and the pemmican on a table or stone slab.

Then, oak, and hickory wood chips, are added to a fire. Fill the room with smoke. Then add leaves, walnut leaves, and hulls. And sage.

And more hickory and oak chips.

You can do that until the meat dries and sweats, and darkens from the oils.

Then, seal the whole thing up, heat inside and all. You want it hot.

It should basically slow-cook the meat... to around 165 degrees.

All winter, it's dry and cold in there, so it dry ages.

When the snow melts, get everything out, and it's ready to consume or store.

[Rokegle]

If you want to help with the fly problems you should plant some plants that repel flys plus you can buy one of those super strong fly baits where they fly into a jar and they get stuck and die but you have to put that far away cause it's going to get really bad before it gets good

[timsauer]

Love this guy!!!So I'm going to give you a little pro tip. When making rings tie the
casing in a single over hand knot and then with a little butcher twine tie off the ring. Simple and effective. Keep up the great work

[RiggerBrew]

We make smoked sausage on the pellet vertical every year. The Pit Boss Series 7 smoke setting is 120f, next step up is 150. This makes it work out well and able to knock out 50# in a day. Over 20" of free hanging space.

[FlockinIcehole]

I think you have a great channel. Pray that you grow. You deserve it because its like we are in the backyard!