I would add Mexican oregano, bay leaves, and cumin to the braise. Also, I blend half of the chilies and dice the other half for texture. Either way, that looks delicious. I grew up in Colorado and green chili and smothered burritos were a staple. I'm so hungry now!
Hey Tom you did it again. Mouthwatering goodness. Would you happen to have a quick DIY vegetable spray for getting the wax off apples and other store-bought produce?
Usually any Wusthof or Shun knife! www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/wusthof-classic-8-inch-chefs-knife.html
Hi Chef Tom, I took consumer classes at the Oregon Culinary Institute in Portland, also lived in Lenexa, KS. I'm curious how you clean your cast iron cook ware after using it in the smoker. I would use cast iron in the smoker more often if it wasn't such a pain to clean. Thanks
Rick, great question. We typically follow the steps in this video that we did on cleaning the cast iron griddle: th-cam.com/video/8s2LKTOq038/w-d-xo.html
Chef Tom, love the videos! Have you ever made a video on bbq fuel? Charcoal, wood types, chips vs chunks, using watered down wood etc? Interested in what you use?
Hey team, we cram packed that grill with too much lump. It's not going to promote proper air flow, team. (I forget his name, but he'd say that). Chef Tom is the greatest. Truly underrated chef.
I recommend that Every white guys he can do his own style of cooking Grilled onions is not my favorite though Bud yes find out your own style of cooking Ps I live the seeds an the peppers 🌶 I hate it when people take them out
I have a lot of respect for Chef Tom and the whole team for this great work every week 👍👍👍
instablaster
A Chef Tom recipe never disappoints but this one...quite possibly one of the best looking ones yet! Thank you
My friend. Those are some big ass ENCHILADAS. But still looks good.
Chef Tom doesn’t worry about “portion control.” Well-done, Brother!
Your recipes are spot on, and your techniques are super easy to follow, thanks for all your great videos!!
On fire Chef Tom! As always!
Wow you my sir are an inspiration thank you for all your hard work
Some authentic Mexican rice and charro beans would set that off! The way you build flavors is amazing💥Great job Chef Tom!
Request has been submitted! Thank you for the great compliment and thanks for watching!
Great stuff Chef. Looks incredible!
Now, the final product, that my friend is a thing of beauty👍
I love chili verde burritos and your take on it is absolutely 🔥 I am legitimately upset I can’t try one of those right now. Well done Sir.
okay....watched most of your videos, this is one of the best.
I’ve got to try this in my Pit barrel Cooker! Great recipe
I didn't know I was hungry, until I watched this. Looks very tasty!
That just looks fantastic. And I thought I went to great lengths to build flavor for my chile verde. Chef Tom is taking it to another level.
Thanks for watching!
I would add Mexican oregano, bay leaves, and cumin to the braise. Also, I blend half of the chilies and dice the other half for texture. Either way, that looks delicious. I grew up in Colorado and green chili and smothered burritos were a staple. I'm so hungry now!
Chef Tom I love your recipes!!!!!! Could you please do a 1/4 pig on a Yoder YS640? Thanks so much!
Hey Tom you did it again. Mouthwatering goodness. Would you happen to have a quick DIY vegetable spray for getting the wax off apples and other store-bought produce?
That's just... over the top amazing Great looking dish chef!
Thanks for watching!
Hi chef, I only found you in the last week. My boys and I have been binge watching, great channel 👍
Oh my this looks phenomenal!!!
I'm inspired to make this.
Thank you for doing this. This has been one of my favorite dishes from my local taco shop. Now I can try to recreate it at home.
Holy cow that those look absolutely delicious. Can’t wait to give this one a go!
Made this yesterday. It was so good!
What kind of knifes do you use...I see in every video the ease in which you cut through things...I need that!
Usually any Wusthof or Shun knife! www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/wusthof-classic-8-inch-chefs-knife.html
I made this and it is AWESOME! Thanks Chef Tom!! :)
That's great! Thanks for watching!
this vid just went to the top of my favorites list : )
so good, so much work, please deliver.
Mail order please.
Good grief that looks DELICIOUS. Amazing.
every time i watch a video, i add something to the list of stuff i need to make.
That’s a beautiful vegetable stock.
Dang that looks good!!
Another winner!
Hi Chef Tom, I took consumer classes at the Oregon Culinary Institute in Portland, also lived in Lenexa, KS. I'm curious how you clean your cast iron cook ware after using it in the smoker. I would use cast iron in the smoker more often if it wasn't such a pain to clean. Thanks
Rick, great question. We typically follow the steps in this video that we did on cleaning the cast iron griddle: th-cam.com/video/8s2LKTOq038/w-d-xo.html
Nice work, as always 👌😊
Great recipe! Try NM Hatch Green Chiles next time to take it to the next level.
Can't say I'm mad about that. Looks great.
It’s always felt, but it’s really delicious, and you have a desire to eat together 🤤🤤
Chef Tom, love the videos! Have you ever made a video on bbq fuel? Charcoal, wood types, chips vs chunks, using watered down wood etc? Interested in what you use?
Never soak your wood; it leaves an acrid/bitter taste on the food. Always look for thin blue smoke.
It's funny; I could watch this channel right after eating a 6-course meal and feeling stuffed. But I'd still want to eat whatever Chef Tom is making.
Magic!
GLORIOUS!
They look good!
Im going to do this next time I go to the deer camp. Roughing it smoothly includes eating well too!
Damn, now I’m hungry again
Oh myyyyy YUMMMM!!
You had me at Modelo Negra.
Wow now that's uwhat I like!
Damn...that looks good
What is the alternative to a tomatillos?
Chef Tom at 19:00: “Take a look at that...”
Trust me, I was already doing that. Wow, that looks delicious!
19.08 "ooh man"
Yummy 😋
BBQ wizard
can salsa verde be frozen for some later uses? can chilli ?
Soak the tomatillos in water, washes them at the same time the husks will pop right off. Save time
Enchirito!!!!
Dude...!!! Take my money...💥💥💥
Gimme a fork and a couple cold beers and don’t bother me. 😆
man this looks FLAME
Wow 👍🏾🙏🏾
Do you deliver?
That looks so good, it should be illegal.
Where in Wichita do you get your meat?
holy smokes ! i think i can do this :)
I guarantee he went back to bed after finishing that 😆
Hey team, we cram packed that grill with too much lump. It's not going to promote proper air flow, team.
(I forget his name, but he'd say that).
Chef Tom is the greatest. Truly underrated chef.
😍😍😍
Bro that’s a green enchorito 🤯
I would throw that over some rice.
Super modified carne guisada.
❤😝🤪👍👍
Just an FYI make sure your tomatillos are cooked through. They are poisonous if you don't get them fully cooked.
I need an some order numba 69
Illustrating why I don’t like the Kamado style cooker; everything has to be done from the top - move the grate, add the charcoal, etc.
Lol, those burritos got turned into enchiladas.
Damn that's pure porn.
I recommend that
Every white guys he can do his own style of cooking
Grilled onions is not my favorite though
Bud yes find out your own style of cooking
Ps
I live the seeds an the peppers 🌶
I hate it when people take them out
It’s was all good till the eggs
Those aren’t burritos. Those are massive enchiladas. Haha.. jk
Jealous devil lump. Why not kamado Joe big block???
Dude
You don't use green Chile's for salsa!
Use jalapenos