Scratch Made Bologna! | Chuds BBQ

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5lbs brisket
5lbs Butt
4535g
11g Pink Salt
2 “Nice & Plump"
13g White pepper
6g nutmeg
5g Coriander
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Опубликовано:

30 сен 2024

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Комментарии : 341

@chrissakin3877 Год назад

“Tastes like prison” 😄😄😄

@chuckbyron3826 Год назад

That got me too.

@fredproctor6973 Год назад

Lmao!!

@joecreech5413 Год назад

Haha, best line ever!

@kim-lusteenkamp4866 Год назад

Alot better than expected 😂

@thebigv8644 Год назад

Almost pissed myself!!!😂😂

@Grizzlox Год назад

I feel like bologna gets a bad rap because it's been considered "cheap food" for so long, but generally it's actually a very tasty, versatile deli meat that deserves just as much respect as any other.

@Clintnorth1 Год назад

I just want to say Brad, you are the best barbecue/food content creator on RU-vid in my opinion. You make really interesting stuff, you put a lot of effort into the food you ever make, and its never click bait-ey garbage. I genuinely want to try out for myself the majority of the recipes that you produce.

@leomckeen1108 Год назад

Absolutely agree with this 🙌 such instructive, down to earth and lighthearted content. Makes me smile 😁

@christianburlingame4956 Год назад

100% agree

@leomckeen1108 Год назад

Literally one of my top three go tos when I'm feeling down, wholesome content with great cooking advice. Even if I can't accomplish half the things he cooks I love the content. Makes me smile, go outside and cook something folks! And be kind to one another, life's too short for anything other

@brandonwilcox3307 Год назад

Never once in my life have I felt the urge to find, consume, or make bologna... UNTIL TODAY. Gold as usual, Chud.

@kjhuncho4631 6 месяцев назад

You don’t eat bologna?

@brandonwilcox3307 6 месяцев назад

@@kjhuncho4631 Nope. Never have.

@davidhalldurham Год назад

Emulsion sausages like hot dogs and bologna are definitely labors of love, but it's delicious.

@johnreeves8156 Год назад

" I do it just for the experience" A phenomenal statement. I think that's partially what it's all about. Both chubs look great. It looks like something I would be interested in trying, just for the experience

@madmexican2801 Год назад

When I cook something complicated and people wonder why, this is an awesome response.

@ryancorsaut5177 Год назад

If you add sauerkraut or red cabbage to that sammich. Yup. Life changing.

@capt_ramius Год назад

Now we need the Lebanon bologna version.

@caronin Год назад

I've never watched anyone make Bologna, but now I must.

@nalaselbats3525 Год назад

Amazing just made my first bologna last week and it turned out super tasty

@josephtilitsky1268 Год назад

Could you do a mortadella version of this?

@narbekalantarians6269 Год назад

Very cool. Mentioning olives or pistachios made me think of mortadella or olive loaf.

@DavidFSloneEsq Год назад

Yes. In Bologna, folks have been known to put pistachios in their “bologna”!

@BenFeldman-kz7gt Год назад

Nice! “Gourmet toddler food”!😂 I love to eat it everyday and if you ask why I’ll say: Cause Chud BBQ has a way with B-O-L-O-G-N-A!👍

@1luv4j 10 месяцев назад

Dave's Killer raisin bread, bologna, fruit goat cheese, coleslaw with cabbage red White, carrots shredded, apples cubed, raisins, avocado mayonnaise, high quality mustard, and red wine vinegar.

@cobbindobbin Год назад

If you don't like fried bologna on a cheese sandwich, we cant be friends! Btw Brad try putting some coleslaw on one of those sandwiches you'll thank me! (Unless you hate slaw)

@Thoroughly_Wet Год назад

As someone who has worked in industrial meat packing i can tell you that fiberous casing can and will pop/split. Only difference being thats at a rate of about 200 pounds per minute. Ill also say as a person in quality assurance your chub would be rejected to last acceptable check, reground, mixed into another batch and stuffed again. But thats to meet average customer requirements, that thing is definitely 100x better than anything made industrially.

@michaelduncan2759 Год назад

Dude, just like prison? I was dying, my wife even came in to see what I was laughing at so hard. Thank you for the chortle.

@brwhyon Год назад

Whipped up a ten pound batch of chicken bologna a couple weeks ago, not ever buying deli meat ever again. Also made some Back Bacon, 5 pounds and 5 pounds of deli Ham, Yumms !

@francisrizzo1529 Год назад

Is there any concern with the cold smoke for 4-5 hours even at slightly above room temp? People seem to make a big deal about meat being in the "danger zone" when defrosting stuff on the counter...

@whayes1282 Год назад

I really enjoy watching your channel and I share it others who enjoy BBQ. Like I've said in the past, you were born for this. Keep up the good work Brad.

@bbqlvr6137 Год назад

So cool! I’ve been waiting for a bologna vid and Chudley killed it!!! Fried bologna sando are the best! Thanks Brad! 👍👍👍

@maxmcgar5732 Год назад

I used to work in the Walmart deli, people always asked for pickle loaf(bologna with pickle) or olive loaf, and once for garlic loaf I think is what he called it, make any of them or a mutant hybrid

@getyershells Год назад

I had a friend from Alabama going through a rough time that was living on my couch for about a month. We had dinner as a family and always invited him to eat with us. He opted to eat bologna sammiches on white bread with Kraft singles.

@Ahglock Год назад

Next try Lebanon bologna. Pennsylvania's gift to the bologna world.

@marc_Peterson Год назад

Dang. This must be a 3 day long process. Lots of work with editing and smoking. 😮. Amazing Brad ❤

@johnhurlbut Год назад

I love that you're super honest about why you made it and that it's certainly not an every day thing. I do long for the days where you put the ingredients in the list AND I know you're trying to sell your sausage kits too. Fine line to walk. I appreciate you no matter what! Thanks!

@lswest48 Год назад

“Tastes like prison…” An odd seal of approval but approved nonetheless!

@fredhuff3677 Год назад

Finally!!! A reason to use the Cuisinart 20..yes 20 cup food processor I've had for years.

@jstaffordii Год назад

Wow and I thought I was crazy buying the 14 cup model

@davidfuller581 Год назад

9:33 "tastes like prison" lmao. Sounds like something Dylan Hollis would say.

@raymondwendt6205 Год назад

Looks great.The last sammy needs a fried egg in it. Lol. Made bologna numerous times. Just run it through the small plate a second time. Works fine. It's worth it if you like to eat healthier. Make mine from scratch, not mixes. And for hunters it's a great use of venison.

@bugpumpermcgee8291 Год назад

Literally the ad before this video was for “beyond meat” lol

@JayleePotter Год назад

That looks realllllly good! It's great fried with eggs for breakfast too!. I've never watched anyone make Bologna, but now I must..

@matthewbragg9463 Год назад

I love the consistency of your intros. I always mouth what you say as you say it (This is some "MEAT", "Pat it dry" ect...).

@907jl Год назад

That looks realllllly good! It's great fried with eggs for breakfast too!

@Grizzlox Год назад

My grandma ran out of hamburger and ground pork, but she already planned on making a lasagna. She layered in bologna and just told us, "If it's gross, we only have to eat it this one time." 😂 It wasn't that bad. I would eat it again

@dixonlegrande Год назад

I knew it!! I saw that log sitting next to your full rib cage and brisket. Thought to myself - “he’s making bologna!” Btw i absolutely love the bologna at Hard 8 in Stephenville, TX. Thank you for showing us how!

@phlacoe Год назад

I like the hanging feature of the Chud Box

@Caymon8 Год назад

Bradley, I've heard that there is Myrtle in traditional bologna. Did you come across this in your research? I too have always wondered about the "je ne sais quoi" of the bologna flavour and always assumed it was from the contribution of the unusual herb myrtle. Thanks for all you do!

@jaydailey189 Год назад

Tastes like prison...the line of the year!

@chrisb6163 Год назад

Tastes like prison!!!! hahahah dude that was super funny!

@archiboldterwilager2563 Год назад

I never would have known how much I needed homemade bologna sandwiches in my life without you man, I just stumbled onto this through a quirk in the algorithm and I think I'm here to stay

@185MDE Год назад

#Chudologna or #Chudlogna.... Which is better?

@TheAnomaly0 Год назад

I really enjoy it when you make your own breads.

@rphillips1217 Год назад

CHUDLEY! Thanks for this! I'm going to riff off of this a bit and make NJ style Pork Roll (Taylor Ham). Most of the recipe is the same, except the pork roll adds a bit of Encapsulated Citric Acid to get that tangy flavor. Can't wait!!

@brianseem Год назад

I have a request or suggestion. Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage. (Granzins in New Braunfels had some of the best) This looks great, but I don’t know that I’ll ever make this one. Love the hustle though.

@fav13andacdc Год назад

He has a dried sausage video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ovSFM8CamLg.htmlsi=FPbvC9Ep31DfVHKX

@miguelserna793 Год назад

Yes, their regular and spicy dry C links as well as their beef sticks are amazing. Great suggestion.

@larrycopenhaver Год назад

granzins is great

@tristanschultz1163 Год назад

Hello from your neighbors here in New Mexico. Awesome video.!

@Ae-ne5iy Год назад

Thin slice bologna, room temp salted butter, on soft slice bread is so good.

@Ae-ne5iy Год назад

Not toasted. So nomable

@Buck_Buchanan Год назад

Bologna? You mean Alabama Prime Rib

@vaughnmilburn6966 Год назад

I have made bologna many times and i just keep passing it through the meat grinder through the smallest die adding ice cold water until it becomes emulsified; however, you have to make sure to not overwork the proteins. My family has been producing our own meet products for over 60 years. My father even forged a smaller die just for hotdogs, salami and bologna to fit his grinder. I have since done the same for my gringers and i use the same grinders as you. Just a suggestion, drop the good processor. We did not have food processors 60 years ago and our bologna was fantastic. Try a small batch to see how you like the method. I appreciate you Brad and love your videos and have learned many things! Sorry for the long comment.

@alkalk8938 Год назад

The downside of using the food processor is all the air it puts into the meat. 2 passes through a 1/8" die does a de ent job. 2 passes through my CNC made 1/16" die does a great job. I make a ton of homemade hotdogs and bologna, both ring and Chud Chub style!

@ChiliPepperMadness Год назад

Interesting! Loved to see this for the experience alone!

@77MICHUANA77 Год назад

Tastes like prison 😂

@alansmith2162 Год назад

6:54 "Whatever temp it gets up to today." .... so... for Austin in summer... you're rocking at about 250F? :)

@castlevaniaking5 2 месяца назад

Definitely interested in one day making my own bologna and will return to this video when I do. I love bologna and even the prepackaged stuff is fine by me. I can only imagine how amazing making it myself would be. Side note question, would a stand mixer be able to handle the emulsification step instead of food processor?

@MrBolognaTony Год назад

It's been awhile since I've been on the channel....Bradley never disappoints..."How you doin?" 😂😂😂

@sgholt Год назад

My wife loves store bought bologna, eeeckk, but she lovers it.......Ok, now I am jonesing for some homemade smoked bologna...and I don't even like the stuff...but homemade smoked olive loaf would be freaking delicious...:p

@ronaldyeater3322 Год назад

Shit yea cold cuts better homemade, can add a spice you like, or adjust recipes.. and the pride, love🙄, I do bacon, corned beef, pastrami, chorizo, capicola, bologna, pepperoni, Chinese sausages.. take homemade bologna and make a hash with egg on top🤤, guys it's not a sex toy, really pissed girlfriend off when chased as a joke🤣😂, pastrami hash is insane. Depending on what pay for scraps, it's worth it and fun, do whole weekend smoking everything and have BBQ, peel the plastic off bologna and can BBQ it🤤, sry get excited, but that's how pissed girlfriend off lol. Feel like kid again

@hillbillyinthephilippines303 10 месяцев назад

Wish I could get the sausage mix here in the Philippines 😣 can you do a actual breakdown of every ingredient gram per pound or gram per kilo that would be awesome💯

@jsmith8393 Год назад

Hello from Japan. Thank you for all of the great videos!

@gregsavchuk3239 Год назад

Brad! Wow! Oscar Mayer would be proud! Bologna Knife or Machete? U had be talked in until you said, 'It tastes like prison'...

@sopmodmp7 Год назад

Billions must grill

@richardturk7162 2 месяца назад

First time I tried smoking a small chub of bologna I used a rub and it was way too salty. Two days ago I smoked one with no rub and it came out fantastic. Used mesquite and some hickory just to see what the flavor would be and like I said it was fantastic.

@rtpmedic66 Год назад

After the 'Chudd Chubb', I was asking myself, "Will he work 'girth' in there somewhere?"....lol

@ea6b2002 Год назад

Great video. How about real bologna from Bologna, Italy. Mortadella Deliciousness

@bradcampbell624 Год назад

Holy Shiite that looks Great! My favorite sandwich growing up, with a slice of American and some Arby's sauce... Thank you

@se7inhand Год назад

Boss, the factory I work at makes that shit. You wouldn't believe the process. I mean the casing.

@mjnagan Год назад

Why watch if your just gonna use your prepackaged spice. I make this stuff, I could buy it from anyone. You and the youtube BBQ crew are really in it for yourselves these days. Thank you for the info over the years. Ill check back in now and then. But the constant commercial you and Mad Scientist and a few others constantly pounding the income streams is a little disappointing, I don't blame you , go get yours, but I am not into it. The young generation loves it, so you are going to be fine. thanks again.

@ThisOldChris Год назад

I imagine with a small batch you could fit everything in the food processor and skip the grinder.. Then to skip the stuffer, put everything in a bag and pull a vacuum to remove air pockets.

@johnbowen5336 Год назад

No criticism intended, but why butter when you have Wagyu tallow in a spray can? Also, have you done a Buckboard Bacon yet?

@mnbsay9548 Год назад

I love fried bologna sandwich’s And you do this… Out Phuqing Standing

@morrius0757 Год назад

I love BBQ bologna, smoke it, slice it and then grill the slices with your favorite BBQ sauce. Make a sandwich with it and some nice homemade coleslaw.

@Walt1119 Год назад

Yes a lot of work, BUT,,, that grilled smoked balogna sandwich looked killer!!!!! Thanks so much for sharing with us!!!!

@markdominick9038 Год назад

I've recently taken the Meat! equipment plunge and am still a noob. So, here's my noob question: why send the meat through the coarse plate if you are going to pass the meat through the fine plate and then send it through the food processor? Regardless of the answer, I'm making this next weekend!

@galanie Год назад

An old Texan here now having to live in N. Carolina where actual BBQ doesn't even exist. I had no idea. Wish I had that equipment but can't afford even a "well, good enough I guess" offset smoker, which is my preference. I can smoke the HELL out of a 12-16 lb brisket on one. Only briskets I've seen for sale here are 20lb and I do not want one that big. Oh they have "BBQ" pork but its never even seen a stick of wood. You can easily tell, its just oven roasted. That is NOT BBQ, people! It can be pork if you insist but at least smoke it like your pork originally was! As for bologna, While I have a kitchenaide meat grinder (lol) which I have made small batches of sausage with, bologna will be a nope. I was curious how you did it though. Looks like it is good stuff.

@Eveseptir Год назад

I hate the taste nitrate salts imparts into deli meat and the red color is a turn off for me now. Cooked, salted cured, hot smoked or fermented are the traditional ways to go for amazing flavor. Nowadays companies could even use hydrostatic sterilization. But them nitrates are just so gosh darned cheap and effective. Sure they ruin the flavor and cause cancer, but we need them monies. Anyway your baloney still looks very good 👍

@emmgeevideo Год назад

As a Patreon and purchaser of Chudsware and someone who has watched almost every Chuds video (and liked and subscribed) I feel that it is OK for me to say this: I think it's time for a new intro.

@msirilla Год назад

"tastes like prison," LOL! That made me subscribe. Good job, by the way!

@rogerwilliamson1380 Год назад

You’re killing me! I guess that’s gonna be my next project whenever it cool down.

@JohnSteele 2 месяца назад

I can't wait to try this!! Love me some Jail House Sandwiches!!

@rok4220 Год назад

Not sure which I thought was funnier t "Tastes like prison" or "gourmet toddler food"😂

@donaldsmith5641 Год назад

I make homemade balogna also. Slice it ¼ inch thick and fry it. A grilled egg and cheese with fried balogna sammich is awesome for breakfast.

@michaelmayeux3964 11 месяцев назад

Just recently found your channel. Curious to know, what brand of smoker is that in the background?

@wells1784 Год назад

Finally!!! Just need bbq sauce and throw back on the smoker to thicken up the sauce!

@jep9092 Год назад

I have a bit of a story: When I was between 3-5 years old we lived in Minnesota for a very short time and I remember one night I got up to get a snack. I remember going into the kitchen, opening the fridge, pulling out baloney (probably Oscar Meyer) and remember taking a slice, taking off the little red tape eating it and saying "wow I really don't like baloney anymore" 😂😂😂

@RaspK Год назад

Believe it or not, you missed the most important flavouring: myrtles. Look it up. I know, it sounds crazy, but it's key, trust me. Beyond the topic of what is supposed to go in, though, which I'll keep to just that, you do you!

@wakeuptoBlessings 4 месяца назад

After double-smoking, can you vac seal and freeze??

@robsander4065 7 месяцев назад

Dude you’re hilarious and this looks awesome. Definitely starting to follow you!

@randallcounter2966 Год назад

What about Mortadella or olive loaf? Why not. You are definitely inspiring.

@kylardeath 11 месяцев назад

Or you could just set the sous vide for 155 ° , kinda the purpose of the machine.

@danvasarella8735 Год назад

Lots to learn in this video. Like I've been wondering about post grind meat temperature for a while now. Thanks

@bradpaulp Год назад

Great. Thanks. Cue all the "artisnal" bbq joints now making their own from scratch bologna and charging the same amount as brisket.

@nayac.4788 Год назад

Dude , a Champion juicer is the way to go for homogenizing that meat , it works just like a meat grinder and comes out a beautiful paste with the peanut butter attachment

@wandrewmclarty Год назад

Instead of the food processor, couldn’t you just keep running it through the grinder like you did in hot dog video, or like I’ve seen them do on at the Meat Hook?

@BigJawnMize Год назад

"Taste like prison. A lot better than I was expecting." Wha????

@kalel666 Год назад

"I've seen a lot of smoked bologna videos on the Internet" Yeah, I bet you have, cowboy. Lol

@carljohnmccracken2713 Год назад

just bought your sausage mix all the way to N.Ireland.....

@treystarnes9596 Год назад

Thick bologna is for the uncultured you sir understand the beauty of a paper thin slice of cheap deli meat

@FracDaddyBBQ Год назад

How about you build a smokehouse for cooks like this I’d love to see what you come up with

@EricsBBQAndMORE Год назад

What haven’t you done 🤷‍♂️. Amazing!

@Krembokulon 11 месяцев назад

"tastes like prison" shouldnt have made me snort as hard as i did lmao, wasnt expecting that, but as always, nice and entertaining and informative video!, keep it up (i know im late to the party, oops)