Barbecue Chicken Sandwich
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for this Barbecue Chicken Sandwich, featuring a whole spatchcock bird and scratch-made Blue Cheese Slaw! SHOP FEATURED PRODUCTS HERE: www.atbbq.com/...
Full recipe: www.atbbq.com/...
Hey all. Chef Tom mixed up his words... he meant beautiful thin blue smoke when he said white... He's sorry and loves you all!
I forgive him!!! He can say whatever he wants! He is an awesome chef!!!
How dare he! I’m appalled! I can’t sleep now! I might file a lawsuit! How can I show this to my innocent children now?! I’m putting this in the prayer box at church! Unsubscribe and thumbs down for this abomination! Let me speak to the manager please! Lol I love the vids man just poking fun!
When he said that I immediately paused to read comments :P
He gets to say he wants! He is the best on TH-cam!
I'm triggered
Finally an offset smoker video!!
This is the result of things well done. You can tell chef Tom knows what he’s doing. This channel deserves way more subs!
He tested this recipe a few times-- until it was PERFECTION!
“That looks like it needs a bite out of it.” Now there’s a legit quote!!!
Imagine having Chef Tom at your house during football season....Actually any season! Great video brother keep rolling that smoke.
Swig & Smoke BBQ I would watch collegiate kickball tourneys to initiate such a turnout. Hell, I’d invent new sports and pay people to enact them for that matter. ☺️
Sounds like a giveaway for the Super Bowl. “Chef Tom will cater your party and do a video from your new YODER grill”
I don't get why you're not wearing an apron in this video?
lol!
Cus he is cooking and chicken might have grease and no one wants that on their clothes!!! Duhhh
If I recall, sandwiches are Chef Tom's favorite food group and the one with the kielbasa has my vote. Keep it up Chef Tom.
He has some killer nacho on trays....
You are just naturally generous. Your "couple of teaspoons" is invariably about 2 tablespoons! :)
You should see him when he's cooking for a large crowd!
Its good to see you guys using a offset stick burner.
Chef Tom is undisputed champion of anything BBQ... Hands down
Nice to see that 01 offset in action.
The great chef Tom with a big smile as always ... 👍👍👍
Good to seeing you cooking on wood smoker. Switch it up! I like seeing it!
Absolutely beautiful, made this last night for my little boys. They destroyed these things! It was a glorious battle at the table.
chef toms closet probably has a permanent mesquite smell
His beard smells like hickory
Chef Tom, your shoe game is slammin dude!
I have always butterflied my whole chickens (the wrong way). Thanks for teaching me the right way to do it. Keep on smokin!
Glad it helped!
Now your smoking!
Thought you would never stop using your cute little pellet appliance.
Real wood no glue no sawdust binders now that’s the way it should be.
Always love your recipes! Another great video, good job.
First thing I said to myself when I saw this video is, "Chef Tom needs 20 minutes for a BBQ chicken sandwich?" Guess I'll be eating those words--literally. The slaw needs some red onions though. Great work, Chef Tom!
Lets see some smoked bacon and sausage Brussels sprouts/sauerkraut in cast-iron! Total Czech dinner!!!!!
Great idea! We will pass it along!
That does sound good
Maybe just because I haven't eaten all damned day... but.. this vid made my mouth water above all other's I've watched.... Jeeeeeeez!!!
Petition for Chef Tom to be on MasterChef Season 11
Great video. Good job going over the spatchcock technique. I've never pulled the skin back like that, but I will for now on. Love the Blue Cheese Slaw. That would go great on almost anything.
Thanks for all your hard work.
Chef Tom! Awesome! I bet everything tastes big enough!
I’ve watched so many of your videos that I know which bbq seasoning your gonna use.
I've smoked about a zillion chickens in my life (the Yardbird Rub is a favorite) and I hope to smoke a zillion more before a die, but that blue cheese slaw was a light bulb moment. That will be on my next BBQed chicken sandwich! Thank you.
Thanks for watching Dave!
Gran receta mil Gracias Tom desde Monterrey México agradezco mucho tus videos me alientan a seguir cocinando e ir mejorando mis recetas.
¡Gracias por ver nuestro canal, Erwin! Nos alegra poder conectarnos con usted desde tan lejos. ¡Todo lo mejor!
I fucking love you Tom, seriously one of the best channels on youtube
Thanks for the love!
I love these videos and how informational they are!!! Best videos on you tube!
Looks amazing and perfect for wrapping up the summer.
Great video! Excellent tutorial for spatchcocking a chicken. That chicken sandwich was legit!
Thanks for watching Rich-E!
Wow, Chef Tom hittin another one out of the park. The closeups of his knife skills & prep work are pure food porn!
Justin does a phenomenal job behind the camera. He's an unsung hero of our channel. Thanks for noticing the details and for supporting what we do!
That bird looks good but that slaw sounds over the top..👍👍
Love how you prepared the chicken. Very quick and effective. ✌
Thanks for watching David!
Hey chef tom and chef britt! As always very informative video loved it! One specific thing I enjoyed was yall using that awesome offset! I like the pellet grill as well,but I'm a offset stick burner myself,so great job!
Chef Tom said: super simple - I said: that is looking looking super tasty - ok the next recipe to copy 👍👍👍
Green day about to drop a new single and a 20 min video from atbbq. Tuesday done right.
Gotta love that hat! Austin, TX babyyyyyyy
Good to see you using the stick burner! The 640 is getting old imo
I made the slaw this morning and it's fantastic! Thank you!
Look delicious! Keep rocking Tom!
I've tried a couple of your recipes out now, and everyone of them has been awesome! Really enjoy the videos!
Great to hear! Post pictures some time!
Thanks for cooking on an offset chef Tom! great chicken sarnie!
This is just SUPER, 3 years after last comment. Djeez how editorial👍👍
Well done Chef, well done.
2am hungry after a night out chicken sandwich. when you dont care how messy you get from eating it
Looks great. Like the offset videos best, just a more pure BBQ. Others great too. Thanks for all your videos.
We love seeing CT use the offset smokers!
Damn kids. Sports 5 nights and 2 days cut into my BBQ time, and they wonder... Hey dad, why don't we have ribs / chicken / brisket anymore? This one made me decide to skip Saturday's game and regain some sanity
Glad we can provide the inspiration! Thanks for watching.
My mouth was watering! That looked so good
Hey Chef Tom, unless you were looking for a great contrast, BTW, looks super excellent and I'm planning making this, why not complement the chicken by smoking the carrots or slaw for 15 to 20 minutes to add to the incorporation of flavors between the two? Love your channel!
Great idea Chris. We've done a Blue Smoked Slaw before: www.atbbq.com/thesauce/chipotle-flank-steak-blue-smoked-slaw/. Never a bad idea to get a lil more smoke & flavor, right?
grill hamhocks, tomahawk ribeye steak, thick pork chops, like your work.
Anything Cajun or Creole will be appreciated!!
Looks amazing
Yummy! who's craving for some BBQ chicken sandwich now?
YES!
Tom you're just showing off! How was the chicken/kielbasa sandwich?
Is it wrong if I’m more excited about the slaw than the chicken?!?
Longhunter I’m just the opposite!
Nope thet slaw looked amazing
I’d like to order some sauces and rubs from you guys but with $50+ for shipping to Alaska that’s more than the items I tried to get, so I ordered from How to bbq right (Malcom) and shipping was only $8,,,, not sure how you guys figure your shipping cost! Crazy! Love the vids though, I get a lot of great tips from chef Tom
Hi Timothy! thanks for being a fan of the channel. I work in sales for ATBBQ, so I'm particularly interested in your experience. We're actively working on our shipping options, particularly with the USPS, to get rates down. What method of shipping had you selected that quoted you $50+? Feel free to email me at info@atbbq.com to dialogue about this. Thanks, Aaron.
Hey Chef Tom, any plans to do anything with a barrel smoker? Looking for some inspiration and just to see how you would run one as compared to some of the others out there.
Another awesome one. Thanks for dropping the knowledge
How about cooking a cioppino or bouillabaisse? Perhaps a paella ? Farinata?
oooooh, paella!
The skin blanket though.....nice
Thats ridiculous!! Yum!!
I’m not one for blue cheese-can you use something in place of it? Queso fresco, maybe? Could you please do some recipes with kielbasa? I love me some great smoked kielbasa!!
Honestly, there's nothing quite like blue cheese. It brings the funk. If I were to suggest anything, though, I would either just omit it completely and add salt to taste. Queso fresco might work, although I'd be afraid it wouldn't blend as well as a creamy blue. Maybe a goat cheese, brie, or plain cream cheese?
Hope this helps! -Chef Britt
Damn! I'm so hungry.
Can you make smoked salt or pepper by just leaving whole salt crystals or pepper corns in a tray in the smoker while you smoke meat?
That looks delicious
What type of bread did you use and the sandwich looks great
That's a pretzel bun!
Great one
Its about time you did a cook on a stick burner! Being completely honest here..as much as I love your recipes etc, If this was Another pellet smoke, I was literally going to unsub and move on. Thank You!!!!
Is there a big difference in tastes cooking chicken or ribs in Pellet Smoker vs Off Set Smoker?
My observation says the offset imparts more smoke flavor than the pellets. This is just the nature of the fuel used. The pellets burn very efficiently with cleaner smoke all around. Often there is a fan creating convection movement in many pellet smokers, causing the smoke to pass through without building up inside the smoker.
Hope this helps! -Chef Britt
can you please tell me what the heatproof gloves are under the black ones? Cheers!
This is one of the most common questions we field: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html. We even made a video to help solve the mystery: th-cam.com/video/jsbPafgpz54/w-d-xo.html. Thanks for watching!
Awesome
Congrats on another assume recipe!
Shouldnt it be 165°F finishing?
this is real food!!!
REAL...LY GOOD!
In South Texas the predominant method of wood used is Mesquite, because its easy to find, and/or charcoal...any advise on using only Mesquite wood? Or should we be using other woods when bbqing. BTW...ever prepare meat loaf on the pit?
I'm from the valley and I really don't use Mesquite. I mainly like to use Pecan, but just recently I picked up some Cherry and Apple over at Academy for my offset smoker. I mainly always use Charcoal as well with the Chimeny starter, but have been thinking about going with some lump instead on the offset smoker due to it burning hotter than regular charcoal from what I am gathering. I guess I also have been playing it safe with the amount of charcoal I put into the offset prior to placing the wood in which I am going to have to experiment a bit more
@@filibertoserna3514 garcias...keep me in the know...i don't bbq much but I have heard that mesquite is not all that good to use health wise.
Choice of wood is exactly that - your choice. Everyone has an opinion on it, so you'll likely get all sorts of answers. The best question to ask yourself: did the finished product taste good? If so, than stay with it. If not, choose a different wood type. We have a 3pack Split-wood Bundle on the site that ships for free: www.atbbq.com/fuels/cooking-woods/cattleman-grill-split-smoking-wood-three-pack.html.
And yes, we've done a few smoked meatloaf recipes. Here's out most recent one from a year ago: www.atbbq.com/thesauce/barbecue-smoked-meatloaf/
@@allthingsbbq thanks for the feedback...appreciate it.
I dont know why, but I hate the word "flesh" lol. Great video though. Love u guys!
Man, where did you get that marpat apron?
Country fried steak!
Do something easy like tailgate style-camping not a lot of prep work but good your a f....ing genius
French dip
Do al pastor on a pellet smoker or on the Kamado jo rotisserie
Gotcha! Chef Tom uses the KJ rotisserie here!
th-cam.com/video/F6iv55ZYlOg/w-d-xo.html
Thanks for watching! -Chef Britt
you used killer hogs! that's my goto rub!!
Do you ever worry about over salting the meat when you add so much rub to everything you do?
Hi! M8 just updad on the Briskit video for my 40y old celeb. You gona do it? Oktober 8.
When can you guys start shipping up to Canada!!
Impossible! Canada is not even a real country anyway!!!!! Lol. J.K.
There is bbq in the land of bagged milk, giant mosquitos and poutine? 🙂
Yes sir! Nothing like you guys! But it is getting more popular
There's some great BBQ in Canada - no doubt about it! We're hoping to get International Shipping back up and running soon. Thanks for watching Zack.
Sorry guys I was just making a silly joke from South Park the Movie. It's all love from me to our neighbors and Canada actually has some kick ass bbq restaurants that I've seen videos on from TH-cam. Great people from Canada and proud to be neighbors.
Thay is one good lookin sammich
SO GOOD!
Man this is gonna be good. Anyone knows if Yoder smokers can be bought in Europe? Cheers from Finland 🇫🇮 🔥🔥😊😊
Project Boxi pro smoke bbq in the uk can import for you
I live in Egypt, and I called them in the USA and placed an order for a 240Volt unit, took 60 days between manufacturing and shipping. the only problem is the new S models with wifi upgrade are only 110V, so you have to wait till end of the year to buy the upgrade and install it
ollygee thank you so much!
Ramy Mounir thanks a lot!!
@@NoodleEnd ATBBQ does not ship to Europe at this time
It was food heaven till the Blu cheese! Smoking requires so much skill and patience. Warming the wood is a great tip for future use. Thx.
Blue Cheese... you either love it or hate it. Thanks for watching, Paul!
🤤
Hey man ID really like to see yeah got Turkey or you'll take on smoked Turkey
Don’t understand why you have to separate the skin from the bird we’re the injection flavour would go into the meat,please explain,anybody🇨🇦
Hi Paul. Separating the skin from the meat and applying a little seasoning in between is just about adding more flavor. If you simply seasoned the skin, it would not penetrate down to the meat. Injecting helps with moisture retention and flavoring the interior of the meat, but will not affect the surface of the meat. This trifecta approach allows for an all-around impressive flavor experience. Does this help?
Thanks a lot for the clarification,your videos are top notch,you are my go to for bbq🇨🇦👍🇺🇸
@@Paul-bw6eo Happy to help. Thanks for your support!
Question, why do you want white smoke and not blue smoke? Every bbq video say you want blue smoke.
He got it mixed up
Yep. Mixed em up. Unintentional.
@@allthingsbbq yep everyone makes mistakes luv ur vids
I prefer my pickles on top
Hot damn~ U are awesome!^^
Soup Sandwich right there. Looks good tho. I’ll give it a spin on my new pellet
I would totally mince up all that glorious skin and add that in as well
No objections here!
Onion straws would kick this up (not that it's needed)
Hehehe you got the colors backwards.
Clean blue
Dirty white
I was confused by this part
Blue is clean haha
@@AdamPaulStone Yes. He switched em up and neither he or the camera guy noticed :) OOF!!!
allthingsbbq No biggie, I was just like “everything I know is a lie?” We trust in Chef Tom! Make that a shirt
@@AdamPaulStone lol!
I wanna live with you😢
🔝🔝🔝🔝🔝👏