Better Than Birria Tacos? | Chuds BBQ
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Use key limes instead 😉
Thank me later.
What kind of grill gun starter do you use?
Okay, yeah, this is over the top. I LOVE Birria even though I've only just been introduced to it a couple months ago. And now, smoke the beef!?! ** Yeah! Duh! I need to finish off this turkey and this pork butt (cubano meat) and do another round of Birria Tacos Chuds style. P.S. I think I might have a Chud Press coming this Christmas. Hope so.
Seems like you should consult Brook's friend when doing things like this 😄It looks super tasty either way 🤤I live in an apartment so I don't have a grill of any kind, but I think I might need to persuade my dad to make something like this on his grill this summer!
I can't wait to see what Bradley makes when he finally catches that PESKY LITTLE BOOT SNAKE 😂
It kind of reminds me Wile E. Coyote chasing the Road Runner.
Always love when Brooks friend joins. She just goes to her happy place and crushes the food.
I like the meat but the shells were not your finest effort to be honest. Looked a bit greasy also.
The meat would be fantastic in a puff pastry pie.
Pretty confident that that isn't a consommé. Looks awesome though.
I did venison and goat birria this year, and will be making it again!
Who is your friend? Is she involved? in a relationship?
BIRRIA IS NOT BIRRIA UNLESS IT IS MADE WITH GOAT.
You basically made fried birria tomales
Bradley in Mexico the natural birria is made out of Goat meat not regular cow beef. Give that a try!!!
Typically you can flatten a flour tortilla directly on Chud press. Why do you need to press the corn tortillas on a separate press? Not a criticism just a question.
Awesome!
Dip the tortillas in consume prior to rolling chud and they won’t crack. Place consomé in a pan and give the tortilla a little bath it will make it pliable. No picks required.
That crunch! Just picked up some beef cheeks and ox tail. Looks like I know what I'm making!
Need that girls Snap when u get a sec…🎩
Great cook Brad – "AGAIN" – These look outstanding – always nice to see your beautiful 'taste testers' in the vid. – Cheers!
Ey Brad greetings from Tijuana, you.can dip de tortilla in the warmed grease, then you can make a queso Oaxaca crust, put tortilla on top of the crust, flip it and then add the birria and you had a quesadilla….in TJ they also add beef tripe ( boiled and broiled) it is delicious!! Also, others use bone marrow!!!
Bradley, the ability to have the knife skills and the speed at which you are able to do it is amazing! ;<)
If you heat the tortillas first, they get more pliable and don't crack as often. Just a friendly suggestion. I can't wait to try this out!