Welcome to Chuds BBQ! My name is Bradley Robinson and my goal on this channel is to share everything I have learned so far about barbecue and live fire cooking whether it's butchery, pit building, recipes, how-to videos, or anything else I enjoy doing. I work closely with Leroy and Lewis BBQ in Austin, Texas and have been smoking meat professionally for over 10 years.
I build a variety of BBQ pits, such as the ChudPit and ChudBox, that are perfect for any style of barbecue. You can find all the current pricing for our pits at www.chudsbbq.com
I love to test and use new products, if you'd like me to try out yours, you can send it to:
Chuds BBQ 12109 Twin Creek Rd Manchaca, TX 78652
Interested in partnering up? You can reach us at partnerships@chudsbbq.com
I just made these for some friends for their first time. The look on their faces was priceless! I did them in my Weber Kettle for a little over 8 hours. Amazing was the response! So, it can be done on pretty much any BBQ machine of your choice!
Bradley, summer sausage is fermented, not just smoked. you can go with the Fancey way: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hwcQ_-feSEQ.html or use the dehydrated buttermilk.
I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.
Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance
Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!
I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?
Just about ruined my “Pro” stand mixer. They have magnesium gears instead of nylon. That was probably what saved it. 🤣 Anyway, after that horrible experience, I bought a real grinder and stuffer.👍
Dude! Please oh please! Do a video on how to make NJ pork roll...the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!
Brad, would like to see an update or expanded more comprehensive video on 120 gallon offset fire management. There seems to be a lot of demand for higher-end offset smokers over just 3 years. Thanks for the solid content - looking forward to more live content on RU-vid. Cheers!
I've had a few issues with ECA breaking, so now I just ferment using cultures now. I find it makes a slightly better product! Summer sausage, crackers, cheese, and a cold beer! Nothing better!
Not a BBQ question, but saw in Wilson's BBQ Vlog your Bourbon cabinet. I need one for mine and was wondering where you got it. If it came with lights, etc. I looked on your affiliated gear page but didn't see it. Could you possible share that info on where you purchased it. Thank you. Love the videos.
